Jambalaya soup
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 413, total fat 18 G., saturated fats G., proteins 19 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 413, total fat 18 G., saturated fats G., proteins 19 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.
A new take on the Creole dish jambalaya, made with rice and sausage, a type of paella or pilaf. In this recipe, the dish is prepared as a soup and consists of sautéed smoked chicken sausage, green onions, celery, bell pepper, garlic, and Cajun seasoning. The sausage is combined in a saucepan with chicken broth, rice, and tomatoes and simmered until tender.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup long grain rice
- 400 g canned tomatoes without added salt, diced
- 340 g smoked sausage from chicken and/or ground turkey, first cut lengthwise and then sliced thinly
- 3 tbsp. extra virgin olive oil
- 4 feathers green onions, finely chopped (white and green parts separately)
- 1 stalk of celery, chopped
- 1 chopped red bell pepper
- 3 crushed cloves of garlic
- 1 teaspoon Cajun seasoning
- 4 cups lightly salted chicken broth
- 1 bay leaf
- Coarse salt
- Cornbread for serving
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Recipes with similar ingredients: long-grain rice, tomatoes, sausage, minced chicken, ground turkey, cornbread, green onions, celery, sweet pepper, garlic, bay leaf, Cajun seasoning
Cooking the dish according to the recipe:
- Heat a large saucepan or Dutch oven over medium-high heat. Add olive oil. Add the sausage and cook for 3 minutes, stirring occasionally, until golden brown. Remove to a plate with a slotted spoon.
- Add the white parts of the onion, celery, and bell pepper to the pan. Cook, stirring, for 2 minutes, until softened. Add the garlic and Cajun seasoningCook for 1 minute.
- Add 1.5 cups of water, chicken broth, rice, tomatoes, and bay leaf. Bring to a boil and simmer for 15 minutes, until the rice is tender.
Return the sausage to the pot and season with salt. Remove the bay leaf. Sprinkle the soup with green onions and serve with cornbread.
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