You should know by now, I love my Cajun and Creole cuisines. From twists on classics like Cajun Shrimp Scampi and Blackened Shrimp and Grits, to New Orleans specialties like Yakamein, Grillades and Shrimp Remoulade, I’m always on the lookout for some great Louisiana flavors. Today I decided to put a soupy spin on one of my favorites, jambalaya. This hearty soup is super versatile. It cooks up great on the stovetop, in a crock pot or an instant pot. It can even be ketofied! So get ready for an explosion of flavor!
What is Jambalaya?
Jambalaya is a famous rice dish from New Orleans and the surrounding areas. It’s loaded with meats and veggies and is boldly seasoned. The two main variations are Creole jambalaya, which has tomatoes, and Cajun jambalaya, which does not. Although it’s exact origins are not known, some believe it is a new world spin on Spanish paella or West African Jollof Rice. Whatever the case, it’s one delicious one pot meal! This soupy version has all those great flavors in a cozy, soupy form. And it makes a giant batch, so it’s great for get togethers or meal prepping. So grab your biggest pot and get ready for some serious slurping!
Tips for the BEST Jambalaya Soup
Ingredients for Jambalaya Soup
Meat – Today we used chicken, andouille sausage and shrimp.Holy Trinity – Onions, bell peppers and celery. These are the base of Cajun and Creole cooking, thus the nickname.JalapeñoGarlicCreole seasoningRed chili flakesBay leavesCanned tomatoesBroth or stock – We used chicken.Rice – You can substitute cauliflower rice to make it keto.
Stove Top Method
Start by browning up the chicken and sausage in a large pot. They don’t have to be fully cooked at this point, just browned up for flavor. Plate them out. Add your holy trinity veggies and sauté till the onions start getting translucent. Add in garlic and jalapeño and sauté a few more minutes. Add the meats back in along and stir the flour and spices into the mixture until well mixed. Mix in tomatoes and broth and simmer 15 minutes to let the flavors mingle. Taste and adjust seasoning, then add in the rice and simmer until it’s cooked, about 15-20 minutes, stirring from time to time. Finally, add in the shrimp and cook until they are done. Time to start slurping! Check out our collection of favorite Soup Recipes!
Crock Pot Method
In a large pan, brown the meats and sauté the veggies, as described in the stove top method. Yes, you can skip this step, but please don’t, it adds so much flavor. Stir in the flour and spices. Put the contents of the pot into the slow cooker. Use a little of the broth to deglaze the sauté pot and add that into the slow cooker along with all other ingredients, except the shrimp. Cover and cook on low for 5-6 hours or high for 2-3 hours. Add in the shrimp and cook until they are pink and cooked.
Instant Pot Method
With the Instant Pot on Saute mode, brown the meats, then plate them out. Sauté the holy trinity veggies, then add in garlic and jalapeño and stir for a few minutes. Stir in the flour and seasonings, add the meat back in along with rice, stock and tomatoes. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid. Put instant pot back on Saute mode, add in the shrimp and simmer till they are cooked.
How to make Jambalaya Soup keto friendly
Replace the rice with 3 cups of cauliflower rice. Add it in about 5 minutes before the shrimp. To thicken, instead of flour use xanthan gum. Make a slurry with 1 tsp of xanthan gum and a couple tablespoons of water. Slowly stir it into the soup until you get the desired consistency, you may not need all of it. You can always add more, but if you add too much you can’t take it out!
Variations
As with traditional jambalaya, the meats can vary. Try it with different types of sausage or seafood. If you’re missing any of the meats it’ll still turn out great, just add more of what you do have. Try adding other veggies like carrots or okra.This recipe is based on the Creole jambalaya. Make it Cajun by omitting the tomatoes.Use beef or seafood stock for different flavors.If you like your food spicy, add an extra jalapeño.
Storing leftovers
This jambalaya soup stores wonderfully, as the flavors mingle over time. Refrigerate in an airtight container for 3-4 days. You can freeze it in an airtight container, though the rice does lose its texture. So, are you ready to dig in? This jambalaya soup is sure to become a new favorite in your household. It sure is in ours! Pin or bookmark this post so you can keep coming back for more. And be sure to subscribe to GypsyPlate, we always have new recipes coming your way. Until next time…
Jambalaya Soup, on my Gypsy Plate… enjoy!
Try these other tasty soup recipes!Zuppa ToscanaMeaty Cabbage SoupLoaded Cauliflower SoupGrilled Cheese Tomato SoupMoroccan Lentil SoupBahamian Boiled FishGreek White Bean SoupKorean Pork Soup
Be sure to check the recipe notes for the keto version, too!
