You Will Also Need

• 1 New Orleans Front Porch Creole Jambalaya Mix
• 1 Tbsp. oil
• 1 package smoked kielbasa sausage or andouille for more heat (13-26 oz.)
• 8-12 oz. raw shrimp, fresh or frozen (peeled and deveined)
• 6 cups chicken broth (48 oz.)
• 1 can (14 oz.) diced tomatoes

Here's What You Do

• Slice sausage link lengthwise and then crosswise into 1/4" thick half circles.
• In a 4-quart pot, heat oil over medium heat. Add the sausage and sauté until browned and crispy, 5-10 minutes.
• Stir in contents of the soup mix for 30 seconds
• Add broth, tomatoes, and bring to a boil.
• Reduce heat to simmer, cover, and cook for 20 minutes.
• Add shrimp and cook uncovered for 2-3 minutes. Turn off heat and serve with crusty French bread.

Soup will continue to thicken as it rests. We like it thicker but add more broth or water to thin as desired.

Recipe Adaptations

Vegan

We are working on a dedicated vegan recipe, in the meantime, use vegetable broth and your favorite plant-based sausage & shrimp substitutes. 

Slow Cooker

We don’t currently have a slow cooker variation for this soup.

Pressure Cooker

We don’t currently have a pressure cooker for this soup.

Recipe Variations

We don’t currently have a recipe variation for this soup, please send us yours!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To reduce sodium: use a low-sodium broth, bone broth, or stock.

• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!