New Orleans Front Porch Creole Jambalaya - Standard Recipe

You Will 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.

Got leftovers? Learn how to cool, store, and reheat soup safely in our guide to soup storage and food safety.

Cooking & Nutrition Tips

Use the tips below to customize nutrition, boost flavor, or stretch the soup to fit your needs.

Reducing Sodium?

All of our mixes contain no added salt, only what occurs naturally in the ingredients. To further reduce sodium, use a low-sodium broth, bone broth, or stock. Organic broths often contain less sodium, and homemade broth/stock gives you the most control.
Use no-salt-added tomatoes, including varieties with garlic or green chilies for extra flavor.

Choose low-sodium broth in place of clam juice.

Skip processed meats like ham and opt for fresh chicken, pork, or shrimp instead.

You’ll still get plenty of spice and soul, just with less sodium overall.

Boosting Protein?

Maximize lean meats by using chicken breast or thighs and doubling the amount of andouille sausage. For a leaner boost, use chicken sausage, incorporate more vegetables like bell peppers, and serve with brown rice or cauliflower rice to increase fiber and nutrients.

Cutting Calories/Fat?

Substitute the anduille sausage with low-fat chicken or turkey sausage.

More Veggies?

Add 1 cup fresh or frozen okra and 1 cup sliced carrots.

This combination brings classic Southern flavor along with a boost of fiber and vitamin A.

For even more nutrition, look in your fridge or garden and add any vegetables you have on hand.

Interested in whole grains or extra fiber?

Serve with brown rice, quinoa, or a whole grain blend (e.g., brown/red rice), and increase the liquid broth by roughly 25-50% to account for longer cooking times. Boost fiber further by increasing vegetables, particularly celery and bell peppers, or adding legumes

Looking for Mediterranean-Inspired additions?

Add about 1½ cups chopped cauliflower, broccoli, red pepper, or leeks along with the potatoes for a fresh, vegetable-forward twist.

Serving and Garnish Ideas

Top with sliced green onions, fresh parsley, and a dash of hot sauce. Serve with crunchy or creamy sides to balance the heat, such as cornbread, fried okra, hush puppies, or a cool cucumber salad. Crusty French bread is essential for soaking up the tomato-based sauce.

Cooking Methods

Slow Cooker

Cook Time: 4 hours on HIGH
 Yield: Large batch, freezer-friendly

Ingredients

  • 1 New Orleans Front Porch Creole Jambalaya Mix (per package directions, shrimp omitted)
  • No-salt-added chicken stock
    • Use 1 cup less than the stovetop recipe calls for
  • 2 cans no-salt-added diced tomatoes (instead of 1)
    1 can no-salt-added dark red kidney beans, drained and rinsed
  • Smoked sausage, sliced
    • A mix of traditional smoked sausage and smoked Hatch green chile sausage works beautifully

Instructions

  1. Add all ingredients to the slow cooker
  2. Cover and cook on HIGH for 4 hours.
  3. Stir once before serving.
  4. Taste and adjust only if needed. The smoked sausage brings plenty of flavor on its own.

Dietary Adaptations

These mixes are flexible by design. Use the adaptations below to meet your dietary needs or cooking preferences.

Vegan

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

Vegetarian

This soup is vegetarian as prepared, with no changes required.

Gluten Free

This soup is naturally gluten free when prepared as directed. No special substitutions are needed.

Dairy Free

This soup is naturally dairy free when prepared as directed. No special substitutions are needed.

Recipe Variations

Looking to switch things up? A few simple tweaks can make this recipe your own.

Low-Sodium Creole Twist: Use no-salt-added chicken stock, reduce the broth by 1 cup, add two cans no-salt-added diced tomatoes, and stir in kidney beans. Smoked sausage provides plenty of flavor without extra salt.

Hatch Chile Sausage Jambalaya: Replace traditional sausage with smoked Hatch green chile sausage for a smoky Southwestern kick.

Shell Pasta Stretch: Add shell pasta while cooking to mellow the spice and make the soup extra hearty.

Inspired by our customers. Thanks to Yukon25 and Ruth W. for sharing their ideas. Have a favorite twist of your own? Send us an email or leave a review on the product page.