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
  • 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


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!