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Jambalaya Soup with Jalapeño Cornbread

Jambalaya Soup with Jalapeño Cornbread
Serving & Size

2 cups/500mL

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Instructions
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.

Recipe Tip

  1. 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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