Jambalaya is one of my favorite Cajun dishes to make. But when you need to cut carbs out of diet converting this to Jambalaya soup is a great way to still enjoy this dish!
Cutting out the rice, or any flour to thicken this up to a gumbo, makes this a great way to convert jambalaya to something that can fit into a keto or any low carb diet.
Instead of cooking chicken from scratch try using a rotisserie chicken cooked from the grocery store.
I went ahead and split the darker meat for a batch of jambalaya soup for myself and the white meat for a batch of chicken dumpling soup for the family
This has loads of flavor and protein and a low amount of carbs and sugar to fit this into my diet right now.
Plus, its got the right amount of heat to clear out the sinuses during this amazing weather we’re having right now! /sarcasm
- 4 tbsp butter
- 1/2 onion chopped
- 2 stalks celery chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 4 links andouille sausage sliced
- 1 lb Rotisserie Chicken shredded
- 4 tbsp cajun seasoning
- 24 oz canned diced tomatoes
- 1 tbsp kosher salt
- 1/2 tbsp pepper
- 48 oz chicken broth
- 16 oz water
- 1 lb shrimp
- 1 bay leaf
- 1/2 cup scallions
- In a large dutch oven, sweat down celery, bell pepper, onion and garlic for about 5-7 minutes in butter. Added sliced andouille sausage and brown for another 5 minutes.
- Stir in diced tomatoes and Cajun seasoning. Pour in chicken broth, water then add in chicken. Season with salt and pepper and add bay leaf. Let simmer for a minimum of 30 minutes. You can let this sit all day if you like, the longer the more the flavors will marry together.
- 15 minutes prior to serving, add in shrimp and let the soup continue to simmer. Serve with sliced scallions and enjoy!