It’s soup season y’all! You know, it wouldn’t be us if we didn’t add a little Louisiana flare to the season. Typically, soup season in Louisiana is Gumbo season, but we have something that is just as good. Jambalaya!… Soupified. As you all know, Jambalaya is an explosion of flavors. It’s packed with proteins, such as andouille sausage, chicken, and shrimp. It contains “The Holy Trinity,” a combination of celery, onions, and bell peppers. It’s seasoned boldly with a variety of spices and seasonings. Now combine all those delectable ingredients with a hearty tomato sauce and savory broth, and you get the best MF’ing soup you’ll ever taste.
10 minutes
35 minutes
45 minutes
It’s soup season y’all! You know, it wouldn’t be us if we didn’t add a little Louisiana flare to the season. Typically, soup season in Louisiana is Gumbo season, but we have something that is just as good. Jambalaya!… Soupified. As you all know, Jambalaya is an explosion of flavors. It’s packed with proteins, such as andouille sausage, chicken, and shrimp. It contains “The Holy Trinity,” a combination of celery, onions, and bell peppers. It’s seasoned boldly with a variety of spices and seasonings. Now combine all those delectable ingredients with a hearty tomato sauce and savory broth, and you get the best MF’ing soup you’ll ever taste.
10 minutes
35 minutes
45 minutes
Chop the andouille sausage.
Dice the celery, green bell pepper, red bell pepper, and yellow onion.
Chop the parsley.
Mince the garlic.
Season the chicken thighs with Creole seasoning, garlic powder, onion powder, black pepper, and cayenne pepper.
Season the shrimp with Creole seasoning.
Heat olive oil in a Dutch oven and brown the andouille sausage.
Once browned, remove the andouille sausage and add the butter.
Add the diced vegetables and sauté for 5 minutes.
Add the minced garlic.
Return the andouille sausage to the Dutch oven.
Season with Creole seasoning, garlic powder, onion powder, black pepper, and cayenne pepper.
Add the diced tomatoes and tomato sauce.
Add the shrimp and crab boil.
Pour in the chicken broth.
Add the chicken thighs.
Add the bay leaves and thyme.
Bring to a simmer, cover, and cook for 15 minutes.
Remove the chicken thighs, shred them, and return the shredded chicken to the Dutch oven.
Add the parsley.
Cover and cook for another 15 minutes.
With 5 minutes remaining, add the shrimp.
Once done, remove the bay leaves and thyme sprigs.
Enjoy.
Welcome to MF Cookin! We’re self-taught home chefs, born and raised in New Orleans, LA, with a passion for cooking. Here, we share easy-to-follow, MF’in good recipes that inspire everyday cooks to experiment, create, and most importantly, enjoy the process of cooking.