Jambalaya Soup
Course: Soup
Cuisine: Cajun
Keyword: soup
  • 1/2 lb. hot breakfast sausage slices cooked and quartered
  • 1/2 lb. cajun spiced smoked sausage sliced
  • 1/2 lb. precooked shrimp frozen, tails removed
  • 3 medium stalks celery coarsely sliced
  • 3 medium carrots coarsely sliced
  • 2 cloves garlic minced
  • 15 oz. can diced tomatoes
  • 8 oz. tomato sauce
  • 1/2 small head of cabbage sliced and coarsely chopped
  • 4 oz. jar sliced pimentos
  • 1 cup Burgundy wine
  • 1 1/4 tsp. paprika
  • 1/8 tsp. cayenne pepper
  • 3/4 tsp. coarse salt
  • 1/2 tsp. oregano or Mexican oregano
  • 1/2 tsp. basil
  • 1/2 tsp. black pepper
  • 1/4 tsp. thyme
  • 1/4 tsp. cayenne pepper
For cooking day:
  • 2 cups water
  • 2 Tbsp. cornstarch
Assembly instructions:
  1. Chop the vegetables and cook and cut the meats.
  2. Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag.
  3. Remove the excess air from the bag, seal, and freeze.
Crock pot cooking instructions:
  1. Thaw.
  2. Dump all the ingredients from the bag into a slow cooker.
  3. Mix the cornstarch and water and pour over the ingredients in the Crock Pot.
  4. Cook on high for four hours.
  5. Serve warm with Louisiana hot sauce your favourite hot sauce on the side for the spice lovers.
Stovetop cooking instructions:
  1. Thaw.
  2. Just simmer the soup in a large pot on the stovetop over medium high heat, stirring periodically until the vegetables have softened to your liking.
  3. Serve warm with hot sauce on the side.
Recipe Notes

Note: Traditionally, Jambalaya has rice in it so feel free to add rice to the recipe, but be sure to add more liquid to compensate.