Slow Cooker Jambalaya Soup
This delicious slow cooked jambalaya soup is full of tender rice, shrimp and southern vegetables cooked in a zesty creole seasoned broth.
Servings: 9
Calories: 178kcal
Equipment
Ingredients
- 1 lb large shrimp peeled and tails removed
- 10 cups vegetable broth
- 1 cup parboiled white rice
- 1 ½ cups fire roasted diced tomatoes
- 1 cup tomato sauce
- 6 oz okra cut into rounds
- 2 large carrots peeled and chopped
- 3 stalks celery chopped
- 3 scallions diced
- 1 large sweet onion diced
- 1 large bell pepper any color, chopped
- 1 tablespoon paprika
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ½ tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Add the parboiled rice, vegetable broth, fire roasted diced tomatoes, tomato sauce, okra, celery, carrots, scallions, onions, garlic and all seasonings to the slow cooker. Stir gently, ensuring the rice remains covered by the broth.
- Set to LOW for 3 hours. When done, mix well and turn the heat to HIGH. Add the shrimp, cover and cook for additional 30 minutes.
- Transfer to a serving dish and serve warm, seasoned with additional salt, black pepper and cayenne powder if desired.
Nutrition
Serving: 16oz | Calories: 178kcal | Carbohydrates: 32g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.004g | Cholesterol: 64mg | Sodium: 1684mg | Potassium: 423mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4593IU | Vitamin C: 36mg | Calcium: 99mg | Iron: 2mg
