Yields9 Servings
Cook Time30 mins
New Orleans Jambalaya Soup in bowl
Nutrition Facts

Serving Size 2 tbsp. dry mix

Servings 9


Amount Per Serving
Calories 60
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 50mg3%
Potassium 137mg4%
Total Carbohydrate 13g5%
Dietary Fiber 1g4%
Sugars 2g
Protein 1g2%

Vitamin A 20%
Vitamin C 70%
Calcium 2%
Iron 0%
Vitamin D 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

New Orleans Jambalaya Soup

Ingredients
 6 cups Chicken broth (or part clam juice)
 6 oz Diced ham (about 1 cup)
 14 oz Can tomatoes with garlic or tomatoes with green chilies for more heat
 8 oz Baby shrimp
 Optional: For intense heat add hot sauce to taste!
Directions

1. In a 4-quart pot bring broth to a boil.

2. Reduce heat and stir in New Orleans Style Jambalaya Soup Mix, ham and tomatoes.

3. Return to a simmer, over and cook for 20 minutes.

4. Add shrimp, cook 5 minutes longer and serve!

Nutrition Tips

To boost vegetables, add 1 cup fresh or frozen chopped okra and 1 cup sliced rounds of fresh carrots with soup mix.

To boost whole grains, add 1/2 cup quick-cooking brown rice and 1 cup water.

To cut saturated fat and sodium, substitute for ham either 6 ounces boneless, skinless chicken breast or fresh, lean pork (uncured, not smoked), or add an additional 6 ounces baby shrimp.

To cut sodium, prepare with no salt added canned tomatoes with garlic or green chilis, or prepare with no salt added canned tomatoes and add 3 cloves minced garlic or 1 small fresh finely chopped, serrano chili pepper. Prepare with low sodium broth (rather than clam juice). To cut sodium further, substitute water for half of the broth.

Inventive Variation

For a Jambalaya rice dish, use only 4 cups chicken broth and the canned tomatoes. Stir until broth is absorbed. Serve as a side dish to grilled fish.

Ingredients

Ingredients
 6 cups Chicken broth (or part clam juice)
 6 oz Diced ham (about 1 cup)
 14 oz Can tomatoes with garlic or tomatoes with green chilies for more heat
 8 oz Baby shrimp
 Optional: For intense heat add hot sauce to taste!

Directions

Directions
1

1. In a 4-quart pot bring broth to a boil.

2

2. Reduce heat and stir in New Orleans Style Jambalaya Soup Mix, ham and tomatoes.

3

3. Return to a simmer, over and cook for 20 minutes.

4

4. Add shrimp, cook 5 minutes longer and serve!

Nutrition Tips
5

To boost vegetables, add 1 cup fresh or frozen chopped okra and 1 cup sliced rounds of fresh carrots with soup mix.

To boost whole grains, add 1/2 cup quick-cooking brown rice and 1 cup water.

To cut saturated fat and sodium, substitute for ham either 6 ounces boneless, skinless chicken breast or fresh, lean pork (uncured, not smoked), or add an additional 6 ounces baby shrimp.

To cut sodium, prepare with no salt added canned tomatoes with garlic or green chilis, or prepare with no salt added canned tomatoes and add 3 cloves minced garlic or 1 small fresh finely chopped, serrano chili pepper. Prepare with low sodium broth (rather than clam juice). To cut sodium further, substitute water for half of the broth.

Inventive Variation
6

For a Jambalaya rice dish, use only 4 cups chicken broth and the canned tomatoes. Stir until broth is absorbed. Serve as a side dish to grilled fish.

New Orleans Jambalaya Soup

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