Jambalaya Soup



Serves 8


  • 2 tbsp canola oil
  • 10 oz smoked turkey kielbasa, sliced into rounds
  • 1 cup diced Vidalia (or yellow) onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped celery
  • 3 garlic cloves, chopped
  • 2 tbsps Tastic spice*
  • 1 tsp smoked paprika
  • 1 tbsp dried basil
  • 3 tbsps tomato paste
  • 2 (14.5 oz) cans unsalted diced tomatoes, undrained
  • 6 cups unsalted chicken stock
  • 1 cup uncooked long-grain (not parboiled) brown rice
  • 1 lb. peeled and deveined medium
  • 1 cup sliced scallions



  1. In a large stock pot heat 2 tbsp olive oil over medium heat.  Add sliced turkey kielbasa to pot.  Cook, stirring often, 4 minutes or until lightly browned. Add onion, pepper, celery, garlic; cook, stirring often, 6 minutes, or until vegetables are beginning to soften.  Add Tastic, smoked paprika, basil, and tomato paste, stirring to blend tomato paste into mixture for 1 minute. Add tomatoes and chicken stock, scraping bottom of cooker to release any browned bits.  Stir in brown rice,  Cover pot with lid.  Turn heat to medium low and cook for 18-22 minutes, stirring occasionally.  
  2. Once rice comes tender add shrimp to cooker, stir in, and place lid back on.  Turn heat off and let stand for 3 minutes, or until shrimp are opaque.  
  3. Ladle soup into 8 bowls and top each serving with scallions.  Make some garlic bread and sop that thAng up!


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1 comment

  • We made this tonight. Not only did it look amazing but the flavors were out of this world. I think it’s the best jambalaya I’ve ever had. Thanks so much for such a wonderful recipe, can’t wait to make it again.


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