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Jambalaya Soup

 
One serving costs about $2.42

$2.42 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,dairy-free,gluten free,dairy free soup Cajun,Creole
spoonacular Score:62%

Spoonacular Score: 62%

 

The recipe Jambalaya Soup could satisfy your Creole craving in approximately 45 minutes. This gluten free and dairy free recipe serves 8 and costs $2.42 per serving. One serving contains 557 calories, 39g of protein, and 34g of fat. It works well as a main course. 1 person has tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up chicken broth, cayenne pepper, canned tomatoes, and a few other things to make it today. To use up the celery you could follow this main course with the Pistachio Shortbread Cookies as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is good. Try Jambalaya Soup, Jambalaya, and Jambalaya Pot Pie for similar recipes.

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Torres Pazo das Bruxas Albarino with a 4.4 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

Torres Pazo das Bruxas Albarino

Brilliant yellow with a greenish edge. Intensely aromatic with white floral, citrus and white peach notes. Accessible, sweet and hedonistic upon entry. Notable for its clean acidity, which carries through on the midpalate. Long and persistent on the finish. An excellent aperitif. Good with raw, cooked or grilled seafood. Pairs perfectly with mild, white fish. Its lively palate strikes a perfect balance with soft goat cheeses.

» Get this wine on Wine.com

Ingredients

Servings:
3 oz
3 oz cooked andouille
cooked andouille
0.67 cups
0.67 cups brown rice
brown rice
14.5 oz
14.5 oz diced canned tomatoes
diced canned tomatoes
0.5 tsps
0.5 tsps cayenne pepper
cayenne pepper
1 cup
1 cup celery
celery
3 oz
3 oz canned chicken broth
canned chicken broth
5.36
5.36  chicken drumsticks
chicken drumsticks
some
some diced chorizo sausage
diced chorizo sausage
1 tsp
1 tsp dried marjoram
dried marjoram
0.25 tsps
0.25 tsps dried thyme
dried thyme
4
4  garlic cloves
garlic cloves
0.5 lb
0.5 lb fresh okra
fresh okra
0.75 cups
0.75 cups onion
onion
1
1  diced red bell pepper
diced red bell pepper
0.5 lb
0.5 lb shrimp
shrimp
3 oz cooked andouille
3 oz
cooked andouille
0.67 cups brown rice
0.67 cups
brown rice
14.5 oz diced canned tomatoes
14.5 oz
diced canned tomatoes
0.5 tsps cayenne pepper
0.5 tsps
cayenne pepper
1 cup celery
1 cup
celery
3 oz canned chicken broth
3 oz
canned chicken broth
5.36  chicken drumsticks
5.36
chicken drumsticks
some diced chorizo sausage
some
diced chorizo sausage
1 tsp dried marjoram
1 tsp
dried marjoram
0.25 tsps dried thyme
0.25 tsps
dried thyme
4  garlic cloves
4
garlic cloves
0.5 lb fresh okra
0.5 lb
fresh okra
0.75 cups onion
0.75 cups
onion
1  diced red bell pepper
1
diced red bell pepper
0.5 lb shrimp
0.5 lb
shrimp

Equipment

slow cooker
slow cooker
dutch oven
dutch oven
sauce pan
sauce pan
stove
stove
bowl
bowl
ladle
ladle
slow cooker
slow cooker
dutch oven
dutch oven
sauce pan
sauce pan
stove
stove
bowl
bowl
ladle
ladle


Instructions

  1. In saucepan, bring broth, tomatoes, garlic, herbs and pepper to a boil. In 5- or 6-quart slow cooker, mix onion, celery, rice and sausage. Add broth. Tuck in drumsticks, meaty-sides down, to cover. Cover; cook on LOW 7 to 8 hours, or on HIGH 2 1/2 to 3 hours, until rice has softened and chicken is tender.
  2. Uncover; turn to HIGH. Add shrimp and okra; cover. Simmer 5 minutes, until shrimp are cooked and okra is crisp-tender. Remove drumsticks; remove bones, if desired. Ladle soup into bowls; add chicken to each serving.
  3. Stovetop Method: In 5- or 6-quart covered Dutch oven, simmer all ingredients except shrimp and okra, 1 hour and 10 minutes. Add shrimp and okra; simmer 5 to 8 minutes.
  4. This recipe yields 8 servings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.42
Ingredient
3 ounces cooked andouille
⅔ cups brown rice
14.5 ounces diced canned tomatoes
½ teaspoons cayenne pepper
1 cup celery
3 ounces canned chicken broth
8 chicken drumsticks
some diced chorizo sausage
1 teaspoon dried marjoram
¼ teaspoons dried thyme
4 garlic cloves
½ pounds fresh okra
¾ cups onion
1 diced red bell pepper
½ pounds shrimp
Price
$1.00
$0.41
$0.88
$0.11
$0.38
$0.27
$2.68
$6.34
$0.04
$0.04
$0.27
$1.51
$0.26
$0.60
$4.53
$19.33

Tips

Health Tips

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
556 Calories
38g Protein
34g Total Fat
22g Carbs
20% Health Score
Limit These
Calories
556
28%

Fat
34g
53%

  Saturated Fat
11g
73%

Carbohydrates
22g
7%

  Sugar
4g
5%

Cholesterol
202mg
68%

Sodium
1256mg
55%

Get Enough Of These
Protein
38g
78%

Selenium
41µg
60%

Manganese
1mg
57%

Vitamin B3
9mg
47%

Vitamin B6
0.92mg
46%

Vitamin B1
0.65mg
44%

Vitamin C
34mg
42%

Phosphorus
379mg
38%

Zinc
5mg
33%

Vitamin B12
1µg
33%

Vitamin B2
0.41mg
24%

Potassium
842mg
24%

Magnesium
91mg
23%

Vitamin B5
2mg
21%

Iron
3mg
20%

Vitamin K
19µg
19%

Vitamin A
929IU
19%

Copper
0.37mg
18%

Fiber
3g
13%

Folate
47µg
12%

Calcium
114mg
11%

Vitamin E
1mg
11%

Vitamin D
1µg
7%

covered percent of daily need

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