I made this tonight and boy is it good. It made quite a lot so I will have it to eat on for a few days. I added a teaspoon more of Cajun season and used low sodium beef broth and three chicken breast. It is very meaty and very filling. I will definitely be making it again.
JAMBALAYA SOUP
2-4 chicken breasts, cubed and coated with 1/2 teaspoon
Cajun seasoning
2 tablespoons butter
1 small onion, diced, 2 1/2 ounces
1 stalk celery, chopped
1 green pepper, chopped, about 4 ounces
3 cloves garlic, minced
2 teaspoons
Cajun seasoning
1 teaspoons Worcestershire sauce
1 teaspoons onion powder
1 pound ham, cubed
1/2 pound smoked sausage, in bite-size pieces
15 ounce can diced tomatoes
2 14-ounce cans beef broth
3 cups water
1 chicken bouillon cube
Heat the butter in a large soup kettle; brown the chicken in the butter. Remove and set aside. Sauté the onion, celery, green pepper and garlic in the kettle until tender, adding a little oil if necessary. Add the ham and sausage; sauté a few minutes. Add all remaining ingredients except the chicken; bring to a boil. Cover and simmer 20 minutes. Add the chicken and heat through.
Makes about 8 servings
Can be frozen
Per Serving: 310 Calories; 17g Fat; 29g Protein; 8g Carbohydrate; 1g Dietary Fiber; 7g Net Carbs
Everyone at our house loved this. It tastes just like my regular jambalaya without the rice. To lower the carbs you could add more chicken and/or broth to make more servings.