Only $4.99 for a soup starter, with some roasted chicken and Hickory Farms Ham Summer Sausage added in, this was a good soup. The freeze-dried veggies plumped up, the rice cooked and it was plenty spicy and flavorful on its own. But it wasn’t what I’d call Jambalaya by a long stretch – it was Jambalaya SOUP.
8 ounces of cooked and cubed chicken, shrimp and/or sausage. (I used 10 ounces of the summer sausage and two roasted chicken breasts from Ralph’s deli.)
Add 8 ounces of water to soup base, everything but the yellow packet. Bring to a boil, reduce, and simmer for 20 minutes.
Add meat; simmer for an additional 15 minutes.
Add one-tablespoon water to yellow seasoning, whisk, and slowly stir into soup. Simmer for 5 additional minutes.
I served with toasted French bread to soak up the sauce. We also opened a 2004 Pride Cabernet Franc. The wine had more tannin than fruit and spice, but it was a nice pairing for the cooking and the eating.