Jambalaya Soup with Shrimp and Andouille Recipe

Jambalaya Soup with Shrimp and Andouille Recipe

Cajun, Creole
4 - 6
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice

2 Tbsp Extra virgin olive oil
½ Cup Diced red bell pepper
½ Cup Diced green bell pepper
½ Cup Diced celery
½ Cup Diced onion
4 Minced garlic cloves
1 Tbsp Cajun seasoning
2 Cups Aneto Fish Broth
28 oz Crusted tomatoes
2 Bay leaves
1 lb Large shrimp
8 oz Sliced andouille sausage
Salt And Pepper
2 Cups Cooked Matiz paella rice
2-4 Tbsp Chopped scallions

  1. Heat extra virgin olive oil in a large pot or Dutch oven over medium-high heat. Add peppers, celery, onion, and garlic, sauté until tender, about 5 mins.
  2. Add Cajun seasoning, stir to coat, and continue to cook for 1 min.
  3. Add broth and crushed tomatoes, stir to combine, and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook for 30 mins, stirring occasionally.
  4. Peel shrimp and add to the pot along with the sausages, stir, cover, and continue to cook for 15 mins, or until the shrimp are cooked through. Season to taste with salt and pepper.
  5. Serve jambalaya soup with cooked rice and garnish with scallions.
sliced carrots

About this recipe

Break out the beads and put on your strutting shoes, it's Mardi Gras time! No worries if you can't make it to Bourbon Street this year, we're bringing the NOLA flavor to you! This simmered Jambalaya Soup with Shrimp and Andouille Recipe is chock-full of Cajun-inspired ingredients. Bell peppers, celery, onion, and garlic supply the fragrant base, while oodles of extra-large shrimp and spicy andouille sausage round out the meal with that bayou flair. Aneto's fish broth adds an extra layer of fresh seafood flavor, contributing even more savory and satiating goodness. 

Finishing off our soup bowls is a heaping spoonful of Matiz paella rice. These fluffy rice grains balance the soup's moderate heat, cooling our palettes and preparing us for another chunky bite. This is exactly the meal you need to fill the belly, warm the heart, and energize the body for another jazz-filled dance around the block (or living room).

Chiveschopped celery