Description
A hearty, flavorful soup inspired by Cajun jambalaya, blending shrimp, sausage, and rice in a spicy broth.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup uncooked rice
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced smoked sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
- In the same pot, add onion, bell pepper, celery, and garlic. Cook until vegetables are softened, about 5-7 minutes.
- Stir in diced tomatoes, chicken broth, uncooked rice, Cajun seasoning, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until rice is tender.
- Add shrimp and cooked sausage back to the pot. Simmer for an additional 5-7 minutes, until shrimp is cooked through.
- Garnish with chopped green onions and serve hot.
Nutrition
- Calories: 350
- Sugar: 4g
- Fat: 15g
- Carbohydrates: 35g
- Protein: 25g