Fat Tuesday Jambalaya Soup Recipes

FAT TUESDAY JAMBALAYA SOUP

Steps:

• Heat 1 tablespoon olive oil in a roomy, 5 or 6 qt. Dutch oven or stock pot over medium heat until shimmering. Add the chicken pieces, skin side down and let sizzle for a few minutes. Flip and brown the other sides (does not have to be cooked through). Transfer the chicken to a bowl and set aside.
• Add the peppers, onions, and celery, and saute until softened, about 8 minutes. Add the garlic and stir until fragrant (just 30 seconds or so). Sprinkle the Creole seasoning, smoked paprika, and flour over the vegetables. Stir to bloom the spices.
• Move the vegetables to the side of the pot and add the sausage slices to the cleared area. Saute until the edges begin to brown, then stir into the vegetables.
• Return the chicken to the pot, along with any juices in the bowl.
• Add 4 cups of water to the pot, and bring to a light boil. Reduce heat to medium-low, add the bay leaf and thyme, then cover. Simmer for 1 to 1 1/2 hours.
• Transfer the chicken to a clean bowl, and let cool until it can be handled. Find and remove the bay leaf and thyme stem (if using fresh thyme). Stir in the rice, tomatoes, and shrimp. Slice the chicken into bite sized pieces, and add to the pot.
• When shrimp is cooked - pink and opaque - give the soup a good stir and taste. Add salt and/or more Creole seasoning, as desired.

EASY JAMBALAYA SOUP

Steps:

• Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
• Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
• Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
• Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
• Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
• Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
• Transfer to individual bowls and enjoy immediately.

FAT TUESDAY JAMBALAYA

Steps:

• Place oil in large Dutch oven over medium heat. Add the chicken and andouille sausage and cook until browned. Remove meat to a bowl.
• Add butter to the pot and scrap up any brown bits that formed while cooking the meat. Add all the veggies (onions, peppers, celery) and saute until softened, about 6 minutes. Sprinkle Creole seasonings over vegetables and stir to combine.
• Add chicken stock, water, fish sauce and bay leaves. Bring to a boil, then reduce heat to maintain a good simmer. Add the reserved meat and the smoked sausage and cover the pot. You want to cook the jambalaya for a total of an hour from this point.
• Check the package directions on your rice, and, calculating backwards from an hour, add the rice to the simmering jambalaya to coincide with the completion of cooking time. Cover. Check the jambalaya frequently, stirring only minimally, and add water a little at a time if the mixture seems too clumpy or pasty. It should not be soupy, but it should also not be a sticky ball of stuff. Add the shrimp 10 minutes before the end of cooking. After the shrimp have pinked up and turned opaque, turn off the heat and allow the jambalaya to rest for 10-15 minutes.
• Taste and adjust seasonings, adding salt and pepper or more Creole seasonings, if necessary. Remove the bay leaves before serving.
• This dish can be made ahead and refrigerated. Reheat, adding liquid if necessary. Makes great leftovers and work-week lunches.

NEW ORLEANS JAMBALAYA RECIPE

Steps:

• Heat a large stock pot over medium-high heat and add the oil. When the oil is hot add the andouille sausage and cook on both sides until browned. Remove from the pot and set aside.
• Add chicken and cook until browned on both sides. Remove and set aside.
• Add onions, bell pepper, celery to the same pot and sauté until the onion is soft and translucent, stirring and deglazing the pot as the vegetables cook. Once the vegetables are tender, add the garlic and cook for 1 minute.
• Add the chicken stock, thyme, Creole seasoning, salt, browned chicken, browned sausage, rice and stir to coat.
• Stir in tomatoes, Worcestershire, chicken broth and bay leaves. Bring the mixture to a boil and reduce to a simmer. Cover and continue to simmer for 20 minutes.
• Stir in the shrimp and continue to simmer until the shrimp turns pink, about 5 minutes.
• Serve warm with chopped parsley and diced green onions

LOW FAT JAMBALAYA

Steps:

• Heat oil in a skillet and saute the onions, green pepper, celery& garlic.
• Cook until the veggies start to soften about 4 minutes Add kielbasa, cook 2 minutes.
• Add all the remaining ingredients except scallops& parsley.
• Bring to a boil, simmer for 15 minutes.
• Stir occasionally or until the rice is cooked.
• Stir in the scallops& parsley cook for a further 3-5 minutes Do not overcook the scallops.

FAT TUESDAY JAMBALAYA SOUP

Steps:

• Heat 1 tablespoon olive oil in a roomy, 5 or 6 qt. Dutch oven or stock pot over medium heat until shimmering. Add the peppers, onions, and celery, and saute until softened, about 8 minutes. Add the garlic and stir until fragrant (just 30 seconds or so).
• Scootch the vegetables to one side and pour in the remaining 1 tablespoon of oil. Heat briefly, then sprinkle the Creole seasoning and smoked paprika over the oil. Stir in to create a fragrant paste, then mix in with the vegetables.
• Move the vegetables to the side of the pot again, and add the sausage slices. Saute until the edges begin to brown, then move to the side with the vegetables.
• Lay the chicken parts in the cleared space, skin sides down, and let sizzle for 2 to 3 minutes. Flip once and cook for 2 more minutes.
• Add 5 cups of water to the pot, and bring to a boil. Reduce heat to medium-low, add the bay leaf and thyme, then cover. Simmer for 1 to 1 1/2 hours.
• Remove the chicken to a bowl, and cool until it can be handled. Find and remove the bay leaf and thyme stem (if using fresh thyme). Stir in the rice, tomatoes, and shrimp. Slice the chicken into bite sized pieces, and add to the pot.
• When shrimp is cooked - pink and opaque - give the soup a good stir and taste. Add salt and/or more Creole seasoning, as desired.