Jambalaya Soup

This soup comes together with minimal prep and practically cooks itself!


  • 1 Andouille sausage, sliced thin
  • 1 can Rotel, no salt added (or your favorite preference)
  • 1 sweet onion, diced
  • 1 green pepper, diced
  • 4 cups low sodium chicken broth
  • 1 small can (8 ounces) tomato paste
  • 1 can red beans, drained and rinsed
  • 2 Tablespoons Cajun seasoning
  • 1 bag frozen cooked salad shrimp, thawed
  • 1 package pre-cooked brown rice, or 2 cups cooked brown rice


  1. In six quart crockpot, combine first 8 ingredients. Cook on low for 6 hours.
  2. Stir in thawed shrimp and cooked rice, cook on high for 30 minutes to heat fully through.
  3. Serve immediately with jalapeno cornbread, if desired.

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