I made a little quick mix jambalaya soup this evening for Judy. She's not feeling her best, so supper was up to me. I don't mind, 'cause it gives me an excuse to sample a little of my giant bottle of Glenmorangie!
The mix is intended to be a delicious take on the traditional southern dish! With the addition of shrimp (substituted kielbasa) this jambalaya soup mix makes a tantalizing meal.
| Cooking Time: | 30 minutes |
Jambalaya Soup Mix Ingredients:
Saffron, basmati rice, carrots, red and green peppers, onions,
freeze-dried black olives, scallions, rosemary, cayenne pepper and
turmeric. No added salt, preservatives or MSG.
Recipe Additions:
6 cups chicken broth (or part clam juice)
1 14-ounce can diced tomatoes (with garlic if available) or Rotel canned tomatoes (I added red pepper instead of the Rotel heat! However, I learned after the first bite that's the mix includes the HEAT!)
Optional: 1 cup cubed ham, 1 pound medium shrimp, shelled and de-veined (or crab, clams, scallops or crayfish)
1 14-ounce can diced tomatoes (with garlic if available) or Rotel canned tomatoes (I added red pepper instead of the Rotel heat! However, I learned after the first bite that's the mix includes the HEAT!)
Optional: 1 cup cubed ham, 1 pound medium shrimp, shelled and de-veined (or crab, clams, scallops or crayfish)
Jambalaya Recipe Directions:
Bring broth to a boil and add jambalaya soup mix. Simmer for 10
minutes. Add tomatoes including juice and ham, if desired. Bring back to
a simmer and add shrimp, if desired. Cook 5 minutes longer and serve.
Inventive Recipe Variations:
I added a can of shoe-peg corn, and one of diced potatoes!
Jambalaya Recipe:
For a jambalaya rice dish instead of soup, do the following:
Prepare as above but use only 4 cups chicken broth. Leave out the shrimp and serve as a side dish to grilled fish.
Prepare as above but use only 4 cups chicken broth. Leave out the shrimp and serve as a side dish to grilled fish.
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