Jambalaya soup from Cooking Light Magazine, November 2018: Double Issue (page 150)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aggie92 on October 26, 2018

    Really good and really easy for a weeknight. I can’t find real andouille in my neck of the woods, so I used a whole package of chicken andouille sausages that I sliced and browned in a nonstick pan. Also used Penneys Cajun seasoning and may use a smidge more next time for a little extra flavor. Served with parsley, sliced scallions, and a healthy dollop of Crystal’s hot sauce. Made it in the pressure cooker according to the alternate cooking instructions in the recipe. I added my shrimp after the quick release and just let them sit in the hot soup for about 10 minutes and they were cooked to perfection.

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