Disclosure: I was compensated by Progresso for this post but all opinions expressed here are my own.
Easy Jambalaya Soup made quickly and conveniently using Progresso Chicken and Wild Rice Soup as a base!
You aren’t ready for how I am going to blow your mind with this insanely incredible recipe for jambalaya. In fact check out my video below to see how amazing this is!!
If you know anything about New Orleans cooking, you know that it is a true labor of love with labor being the operative word here. It requires a true building of flavors and patience unlike any other. Development of flavors in creole cooking is what makes it so special.
Well before you start yelling at me or calling this recipe blasphemy, hear me out peeps! Sometimes you want the feel and love of New Orleans cooking without the work. That’s where my Easy Jambalaya Soup comes in. It starts with Progresso Chicken and Wild Rice soup but you would never know it by the way I completely transform it.
I basically jazzed this soup up with classic cajun flavors like andouille sausage, the holy trinity (green pepper, onion and celery), cajun spice and so much more. The end results were better than you can believe. I tested it on my husband and my friend and producer Sarah and they were totally in love. They could not believe that soup could be hooked up this way.
Got a busy night coming up? This is the recipe you desperately need to try.
Easy Jambalaya Soup
- 1 19 ounce Progresso Chicken & Wild Rice soup
- 1 andouille sausage link chopped
- 1/4 cup diced holy trinity onions, green peppers and celery
- 2 tablespoons tomato sauce
- 1-2 teaspoons creole seasoning
- Optional: garnish with parsley and hot sauce
- In medium sized pot, add chicken and wild rice soup and heat over medium heat until it begins to bubble.
- In a saute pan, saute sausage pieces and holy trinity in 1 tablespoon of olive oil over medium heat until sausage is done and onions are tender and browned a bit.
- Pour sausage and trinity into soup pot and continue to cook.
- Stir in tomato sauce and creole seasoning and cook for 5 minutes.
- Turn off heat and allow to cool for 10 minutes.
- Garnish with parsley and hot sauce and serve.