Jambalaya Soup
A comforting and flavorful soup that combines smoked sausage, fresh vegetables, and aromatic spices, perfect for weeknight dinners or gatherings.
Ingredients
Base Ingredients
- 1 tbsp olive oil For cooking the vegetables.
- 1 medium onion, diced Provides sweetness and depth.
- 1 medium bell pepper, diced Adds color and a fresh bite.
- 2 ribs celery, diced Brings crunch and earthy flavor.
- 3 cloves garlic, minced Enhances aroma and flavor.
- 1 lb smoked sausage, sliced Infuses the soup with heartiness.
- 1 can (14.5 oz) diced tomatoes with juices Forms the soup base.
- 4 cups chicken broth Provides savory depth.
- 1 cup long grain rice Makes the soup more filling.
Seasonings
- 1 tsp dried thyme Adds earthy notes.
- 1 tsp paprika Provides warmth and smokiness.
- 1/2 tsp cayenne pepper Adds a hint of heat.
- 2 units bay leaves Contributes aromatic flavor.
- to taste salt and black pepper Enhances overall flavors.
Garnishes
- 2 units green onions, sliced Adds freshness.
- 1/4 cup fresh parsley, chopped Elevates the dish visually.
Instructions
Preparation
- Heat olive oil in a large pot over medium heat.
- Sauté the diced onion, bell pepper, and celery for 5-7 minutes until softened.
- Add minced garlic and sliced smoked sausage; cook until sausage is browned, about 3-4 minutes.
- Stir in diced tomatoes, chicken broth, long grain rice, dried thyme, paprika, cayenne pepper, bay leaves, and season with salt and pepper.
Cooking
- Bring the mixture to a boil, then reduce heat to low, cover and let simmer for 20-25 minutes.
- Remove bay leaves before serving, stir gently and adjust seasoning if necessary.
- Serve hot, garnished with green onions and parsley.
Notes
For a lighter version, substitute turkey sausage and reduce rice. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for longer storage.