Recipes and Links

Jambalaya Soup

Traditionally, whatever you have on hand, use.  That was the inspiration for this soup.  Add what you have, leave out what you don't, but the "trinity" of onions, green pepper, and celery, is a must! BHL

Ingredients:

1 Tbsp Flying Olive EVOO:  I would suggest Chipotle, Baklouti Green Chili, Harissa, or Cayenne Red Chili.  (I am a wimp spice-wise.  As these cook, they lose some of their heat.  There's also a lot of other things in this soup, so my advice is: go for it!)

¾ cup celery, about 2 stalks, diced

¾ cup green pepper, diced

¾ cup onions or shallots, diced

3 cloves garlic, minced

1 can fire roasted diced tomatoes

¾ cup brown or white rice

6 cups chicken broth, more if soup is too thick

2-3 Tbsp Joe's Seasoning (From the New Orleans Cooking School or a combination of herbs and spices you like)

1 cup leftover cooked chicken, diced

1 cup Andouille or other plain or smoked sausage, diced, about one 8" link, or ham

1 cup shrimp, shells and veins removed (The smaller shrimp work well) or cut larger shrimp into bite-sized pieces

Salt and freshly Ground Pepper (Try our Sriracha, Arrabbiata di Roma, or World's Hottest Salt Salts of the Earth or pass them so each person can use them individually)*

Hot sauce, red pepper, and/or Tobasco, if desired

Chopped parsley, optional, for garnish

Directions:

Add the EVOO to a large soup pot on medium heat.  Add the celery, green pepper, onions, and cook for about 3-4 minutes until starting to become translucent.  Add the garlic and cook an additional 1-2 minutes, stirring to prevent from burning.

Add the chicken broth, tomatoes, and seasoning.  Bring to a boil and then reduce to a simmer, covered, for 15 minutes.  Add the rice.  Stir, and continue to cook for 15 minutes more or until rice is almost done.

Add the, sausage or ham, and if not precooked, be sure it's done before adding the chicken.  Just before serving, add the shrimp and anything else you desire, and let simmer another 3-4 minutes.  Add hot sauce or spices to taste, salt and black pepper. Serve with a garnish of chopped parsley, if desired.  Additional note: T he rice absorbs a lot of liquid.  You may need to add more chicken broth, especially the next day, to thin the soup out to the consistency you like.

Submitted by Barb L.

*Available in Eastgate Store