Jambalaya Soup

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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Andouille Sausage, Pork, Smoked(454g)
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  Bell Pepper
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  Celery
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  Yellow Onion
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  JalapeñO Pepper
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  Garlic(240g)
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  Low Sodium Chicken Broth(1440g)
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  Flour, All-Purpose, White(60g)
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  Tomato, Canned, Crushed(794g)
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  Cajun seasoning blend(30g)
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  2 bay leaves
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  Thyme, Dried(5g)
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  Shrimp(454g)
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  salt and pepper

Instructions

1. 1Heat the olive oil in a large stockpot over medium-high heat. Add the chicken breast and andouille sausage, cooking for 5–7 minutes, stirring occasionally, until the chicken is no longer pink and the sausage is browned on the edges.
2. 2Add the bell pepper, celery, onion, jalapeño, and garlic to the pot, stirring to combine. Continue cooking over medium-high heat for 5–6 minutes, stirring occasionally, until the onion is soft and translucent and the garlic is fragrant.
3. 3Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute over medium-high heat, stirring constantly, to remove the raw flour taste.
4. 4Gradually stir in the chicken broth, then add the crushed tomatoes, Cajun seasoning blend, and dried thyme. Bring the soup to a simmer over medium-high heat, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally to prevent sticking on the bottom.
5. 5Stir in the shrimp and continue cooking over medium-low heat for 5 minutes, until the shrimp turn pink and opaque with no gray remaining.
6. 6Season the soup to taste with salt and pepper, stirring to combine.
7. 7Divide the jambalaya soup evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.