New Orleans Front Porch Creole Jambalaya Soup Recipe

This New Orleans Jambalaya Soup recipe brings classic Creole flavors to the table with smoked sausage, shrimp, tomatoes, and savory seasonings. Made with Frontier Soups New Orleans Front Porch Creole Jambalaya Soup Mix, this hearty Louisiana-inspired soup is ready in about 30 minutes.

Ingredients

You Will Need

  • 1 New Orleans Front Porch Creole Jambalaya Soup 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

Instructions

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

Broth:

To reduce sodium, use an alternative broth such as: low-sodium, organic, stock, bone broth, unsalted, or try making a homemade broth.  See chart below to compare.

All our mixes contain no added salt, only what occurs naturally in the ingredients.  In the interest of transparency, we use regular (full-sodium) store-bought broth to create our recipes and calculate the nutrition panels — which is why the sodium levels may appear higher than you desire. 

While we don’t like it from a health standpoint, salt is a major flavor booster.  If you are using reduced sodium broth and looking to enhance flavor, try adding these depending on your preferences: fresh ground pepper, herbs & spices, lemon juice, garlic, onion, red pepper flakes, hot-sauce, flavored vinegar.

Tomatoes:

Instead of a regular can (14 oz.) of diced tomatoes, use a can of no-salt-added diced tomatoes or 1-2 cans (10 oz.) of no-salt-added diced tomatoes & green chilies.

Variety (1 cup) Sodium (mg) % Daily Value
Standard Broth 860 mg 37%
Low-Sodium Broth 570 mg 25%
Organic Broth 550 mg 24%
Stock 510 mg 22%
Bone Broth 400 mg 17%
Organic Low-Sodium Broth 100 mg 4%
Unsalted Broth 35 mg 2%

Boosting Protein

  • Add a can of your favorite bean such as black, white/cannellini, lentil, chickpea, navy, etc.
  • Add shredded (or diced) cooked chicken (8-16 oz).
  • Swap standard broth for bone broth.
  • Add additional shrimp to the recipe’s called for 8-12 oz.

Nutritious Options/Swaps

  • Add 1 cup fresh or frozen okra.
  • Try a chicken or turkey sausage instead of kielbasa or andouille.
  • Toss in whatever vegetables you have in the fridge and simmer with soup mix.
  • Toss in nutrient-dense greens such as spinach or kale for the last 5 minutes of cooking.

Jambalaya Soup Variations

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

Whole Grain Jambalaya Soup
Serve with brown rice, quinoa, or a whole grain blend, 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.

Turn Jambalaya Soup Into a Meal
Prepare your favorite grain/pasta/starch (white/brown rice, farro, quinoa, or your favorite pasta) and ladle soup on top! 

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.

Try a crusty French bread which some say is essential for soaking up the tomato-based sauce.

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.

Dietary Adaptations

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

Vegan/Vegetarian

You Will Also Need:

  • New Orleans Front Porch Creole Jambalaya Soup Mix
  • 1 Tbsp. oil
  • 13-16 oz. Tofurky kielbasa or andouille (or preferred spiced sausage replacement)
  • 8-12 oz. konjac-based vegan shrimp (other options include, 1) King Oyster Mushroom Stems, or 2) canned hearts of palm)
  • 6 cups vegetable 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 vegan-shrimp and cook uncovered for 2-3 minutes.  Or quickly sear in a pan for 2-3 minutes and gently fold them into individual soups bowls before serving.
  • Turn off heat and serve with crusty French bread.

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.

Cooking Methods

Slow Cooker

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

Ingredients

  • 1 New Orleans Front Porch Creole Jambalaya Soup 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.

Pressure Cooker

We do not recommend using a pressure cooker due to the short cooking time on the stovetop.