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Jambalaya Soup with Jalapeño Cornbread

Made With:


Signature Creole Chicken Gumbo

A Louisiana-style gumbo made with diced tomatoes, okra, chicken, green peppers and rice, seasoned garlic.

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Cornbread can also be made in muffin cups or mini loaves; serve warm if desired.


Total Time

70 min.

Serving & Size

2 cups/500mL

A classic Louisiana dish, with Spanish and French influences, is transformed into a flavourful and hearty, entrée-worthy soup.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
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Iron %
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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
canola oil 3 tbsp 45  mL
boneless skinless chicken thighs, cut into bite-size pieces 1 lb 454  g
andouille sausage, sliced 8 oz 226  g
Campbell’s Signature Condensed Creole Chicken Gumbo 1 tub (4 lb) tub (1.81 kg)
water 8 cups L
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).
Ingredients Weight Measure
Weight Measure
all-purpose flour 1 1/2 cups 375  mL
fine yellow cornmeal 1/2 cup 60  g
granulated sugar 2 tbsp 30  g
baking powder 1 tbsp 15  mL
kosher salt 1 tsp mL
buttermilk 1 cup 250  mL
eggs, beaten
unsalted butter, melted 1/4 lb 113  g
seeded and diced jalapeño 1/4 cup 33  g
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.
Ingredients Weight Measure
Weight Measure
peeled deveined large shrimp (16/20) 2 lb kg
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.


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