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Jambalaya soup
 
 
4 ServingsPTM50 min

Jambalaya soup


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Directions

  1. Heat the oil in a large (soup) pan and fry the onion, celery, garlic, bay leaf and thyme for about 5 minutes.
  2. Add the zucchini, rice and sausage and cook for about 3 minutes. Sprinkle with flour and cook for another 2 minutes.
  3. Add the tomato cubes and pour in the stock. Cook the soup to a low setting until the rice is cooked and stir regularly.
  4. Add the shrimp and warm for 2 minutes. Divide the soup over bowls.
  5. Sprinkle with the parsley and add a few drops of pepper sauce if necessary.

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Nutrition

605Calories
Sodium0% DV4.4g
Fat46% DV30g
Protein62% DV31g
Carbs17% DV50g
Fiber20% DV5g

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