Fat Tuesday Jambalaya Soup Recipes

Steps:

• Heat oil in a skillet and saute the onions, green pepper, celery& garlic.
• Cook until the veggies start to soften about 4 minutes Add kielbasa, cook 2 minutes.
• Add all the remaining ingredients except scallops& parsley.
• Bring to a boil, simmer for 15 minutes.
• Stir occasionally or until the rice is cooked.
• Stir in the scallops& parsley cook for a further 3-5 minutes Do not overcook the scallops.

Steps:

• Heat 1 tablespoon olive oil in a roomy, 5 or 6 qt. Dutch oven or stock pot over medium heat until shimmering. Add the peppers, onions, and celery, and saute until softened, about 8 minutes. Add the garlic and stir until fragrant (just 30 seconds or so).
• Scootch the vegetables to one side and pour in the remaining 1 tablespoon of oil. Heat briefly, then sprinkle the Creole seasoning and smoked paprika over the oil. Stir in to create a fragrant paste, then mix in with the vegetables.
• Move the vegetables to the side of the pot again, and add the sausage slices. Saute until the edges begin to brown, then move to the side with the vegetables.
• Lay the chicken parts in the cleared space, skin sides down, and let sizzle for 2 to 3 minutes. Flip once and cook for 2 more minutes.
• Add 5 cups of water to the pot, and bring to a boil. Reduce heat to medium-low, add the bay leaf and thyme, then cover. Simmer for 1 to 1 1/2 hours.
• Remove the chicken to a bowl, and cool until it can be handled. Find and remove the bay leaf and thyme stem (if using fresh thyme). Stir in the rice, tomatoes, and shrimp. Slice the chicken into bite sized pieces, and add to the pot.
• When shrimp is cooked - pink and opaque - give the soup a good stir and taste. Add salt and/or more Creole seasoning, as desired.