Cornbread can also be made in muffin cups or mini loaves; serve warm if desired.
Serving & Size
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
A classic Louisiana dish, with Spanish and French influences, is transformed into a flavourful and hearty, entrée-worthy soup.
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Total Carbohydrate mg
Dietary Fiber g
Vitamin A %
Vitamin C %
Estimate your profit
Profit Per Serving
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Profit Per Meal
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Profit Per Day
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
Ingredients & Instructions
1tub (4 lb)
1 tub (1.81 kg)
1. Heat oil in large stock pot set over medium-high heat; brown chicken, in 2 batches, for 8 to 10 minutes or until golden. Transfer to plate. Add sausage to stock pot; cook for about 5 minutes or until browned around edges. Return chicken and any accumulated juices to pot; pour in soup and water.
2. Simmer for 20 to 25 minutes or until chicken is tender and soup is fragrant. Let cool completely and refrigerate for up to 3 days. Makes 15 cups (3.75 L).
3. Preheat oven to 350°F (180°C). Whisk together flour, cornmeal, sugar, baking powder and salt. In separate bowl, whisk together buttermilk, eggs and butter; stir into flour mixture just until combined. Stir in jalapeño. Scrape into buttered 8-inch (2 L) baking dish. Bake for about 30 minutes or until top is golden and toothpick comes out clean when inserted in centre. Let cool and cut into 8 portions.
Heat scant 1 3/4 cups (425 mL) soup until steaming. Add 5 shrimp (113 g); simmer just until cooked. Spoon into serving bowl. Serve with cornbread.
Recipes You May Also Like
Beans flavoured with Pace® Mild Chunky Salsa and V8® Vegetable…