Best Holy Trinity Jambalaya Stew Recipes

EASY JAMBALAYA SOUP

Easy Jambalaya Soup image

Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings.

Provided by Darcey Olson

Time 40m

Number Of Ingredients 17

Ingredients

2 tbsp Olive Oil, Divided
12 oz Andouille Sausage, Cut Into 1/4" Rounds
2 Boneless and Skinless Chicken Thighs, Cut into 1/2" Pieces
1 Medium Onion, Chopped
1 Medium Bell Pepper, Chopped
1 Stalk Celery, Sliced
1/4 Cup Green Onions, Chopped
3 Cloves Garlic, Minced
2-4 tsp Creole or Cajun Seasoning
1/4 tsp Ground Thyme
1/4 tsp Dried Oregano
6 Cups Low Sodium Chicken Stock
2/3 Cup Uncooked Long-Grain White Rice
1 (14.5 oz) Can Low Sodium Diced Tomatoes, Undrained
2 Dried Bay Leaves
12 oz Large Raw Shrimp, Peeled and De-veined
Salt and Black Pepper

Steps:

Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
Transfer to individual bowls and enjoy immediately.

Nutrition Facts : Calories 703 kcal, Carbohydrate 36 g, Protein 55 g, Fat 37 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 339 mg, Sodium 1592 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

HOLY TRINITY JAMBALAYA STEW

Holy Trinity Jambalaya Stew image

We think this is more of a gumbo rather than a jambalaya but whatever you want to call this recipe, it's delicious. Hearty and savory, it's full of Cajun flavor. We added some Cajun andouille sausage to ours to add a nice kick of spice. Make this for Mardi Gras and everyone's taste buds will be happy.

Provided by Sherry Peyton @SherryPeyton

Categories Chicken

Number Of Ingredients 17

Ingredients

4 tablespoon(s) canola oil, divided
4 - chicken thighs, or other chicken pieces to make about 2 cups of meat
1 1/2 large sweet peppers (half a red, yellow and green) or what you have
1 medium onion, diced
3 medium ribs of celery, chopped
1 cup(s) diced okra (optional)
1 teaspoon(s) salt (more or less depending on salt in other canned ingredients)
2 teaspoon(s) black pepper and cayenne (less if you wish)
3 clove(s) garlic, microplaned
2 can(s) stewed tomatoes, 15 oz each
2 - bay leaves
2 cup(s) chicken stock, more or less
1 pound(s) andouille sausage (or other type)
1/2 - 1 pound(s) shrimp, cleaned
3 tablespoon(s) all-purpose flour
4-5 - scallions, chopped
- File' powder (for the table)

Steps:

Heat up 2 tbsp oil in a large Dutch oven. Place thighs in, skin side down, brown well, turn, and brown the other side. Remove to a plate, and reduce heat to medium.
Add the trinity: onions, peppers, and celery; saute, until softened. Add the bay leaves and salt and peppers. Add the okra.
When fairly done, add the 2 cans of stewed tomatoes, 3 cloves of garlic microplaned, and return the chicken to the pot.
Add the chicken stock. Simmer on low for a good thirty minutes until chicken is done. Remove chicken to cool, and then remove from bones and shred.
At this point you can cover and leave until you are close to eating. (I typically cook this in the morning and let it set on the stove all day to let the flavors marry). When ready to continue, return the chicken to the pot if you have not already and dice up the sausage (I used already cooked so I don't like to let it sit and lose its unique flavor). Adjust the stock so that there is enough to not quite cover the food thus far. Begin to bring to a boil.
Make your roux. Take 3 Tbsp canola oil and add 3 Tbsp flour. Cook, stirring until it is a medium brown. Add in chunks to the Dutch oven once the stew is boiling.
Five minutes before serving add the shrimp to the top, and cover for five minutes. Serve over rice, with chopped scallions and file' powder on the side to sprinkle over as your guests desire.