Jambalaya Soup

Jambalaya Soup is healthy and delicious, perfect for a weeknight dinner! Easy to
make, streamlined to be made with pantry and freezer ingredients. Serve this
warming soup over rice, and enjoy the leftovers!

Servings: 6

Author: Leona Konkel

Prep Time
5 minutes

Cook Time
40 minutes

Total Time
45 minutes

Course:

Soup Main Course

Cuisine:

American

Keywords:

jambalaya

Instructions

1 In a large pot, saute the peppers, onions, celery, and jalapeno if using, for
about 5 minutes, or until peppers and onions are thawed.
2 Add garlic, spices, crushed tomatoes, broth, and okra. (It's ok if your okra is
still frozen.)
3 Stir, then bring to a boil. Cover, reduce heat, and simmer for at least 10
minutes.
4 Stir in ham, and then add raw shrimp. Reduce heat to a low simmer. You don't
want to overcook the ham or the shrimp.
5 Simmer the soup until the shrimp turn pink and curl up. This will take about 3-5
minutes, depending on their size. Check the bag of shrimp for the most accurate
cooking time.
6 Remove from heat. Serve jambalaya soup over rice.
7 For the best texture of the rice, store leftover soup and rice separately in the
refrigerator.

Jambalaya Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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