New Orleans Front Porch Creole Jambalaya Soup

Inspired by lazy afternoons on a New Orleans front porch, our Creole Jambalaya Soup is a soulful, spoonable take on the beloved Louisiana rice dish, full of the vibrant flavors of the Big Easy.

Traditional Creole seasonings and a hearty vegetable medley make a pantry-friendly mix — just add broth, tomatoes and your favorite sausage, shrimp or chicken for a homemade meal in about 40 minutes.

What's Inside

• Rice, carrot, onion, paprika, bell pepper, celery, thyme, parsley, garlic, chipotle chile, oregano, bay leaf

How to Make It

1. Slice sausage into ¼-inch-thick half circles.
2. Heat oil in a 4-quart pot over medium heat and sauté the sausage 5–10 minutes until browned.
3. Stir in the soup mix for 30 seconds.
4. Add 6 cups chicken broth and one 14-oz can diced tomatoes; bring to a boil.
5. Reduce heat, cover and simmer 20 minutes.
6. Add 8–12 oz shrimp and cook uncovered 2–3 minutes; serve with crusty bread.

Good to Know: 10 servings · 40 minutes · gluten-free, non-GMO, no added salt, nothing artificial.