Jambalaya Soup

Packed with flavor, this soup can be simmered on the stove or in the crock pot!


  • 1 Andouille sausage, halved and sliced
  • 1 package frozen cooked salad shrimp, thawed
  • 1 small white onion, finely diced
  • 1 red pepper, finely diced
  • 1/4 cup celery, finely diced
  • 1/4 cup carrot, finely diced
  • 1 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1 Tablespoon Cajun seasoning
  • 1/2 Tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried parsley
  • Salt and pepper, to taste
  • 4 cups low sodium chicken broth
  • 1 can no salt added Rotel
  • 8 oz Banza rice (or any other rice you prefer), cooked
  • 1 can red beans, rinsed and drained


  1. In large pot, heat oil.
  2. Add in onion, bell pepper, celery, carrot, and minced garlic. Sauté for about 5 minutes.
  3. Add broth to vegetables. Bring to boil.
  4. Add the remaining ingredients to the vegetables. Stir well to combine. Cook over low heat for 30 minutes.

If making in the crock pot:

At step 3, transfer vegetables to crockpot and stir in all ingredients except shrimp. Cook on low for 6-8 hours. Add shrimp in half hour before serving.

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