This Jambalaya Soup recipe is a bold and hearty twist on classic jambalaya, turned into a comforting, flavor-packed soup. It’s loaded with andouille sausage, tender chicken, rice, and Cajun spices, simmered in a zesty tomato broth. Perfect for weeknight dinners or feeding a crowd, and easy to customize with shrimp or extra heat.
Let's Make Jambalaya Soup
Looking for your next favorite comfort food dish? You've found it! We're making Jambalaya Soup tonight, and you are guaranteed to love it.
Jambalaya soup is everything you love about your favorite Jambalaya Recipe, but in the form of a soup.
It is loaded up with lots of juicy chicken and plump andouille sausage in all its smoky glory, and plenty of rice, of course, all simmered in a spiced tomato broth.
Why You’ll Love This Jambalaya Soup
- Bold Cajun Flavor. This soup is packed with smoky andouille, juicy chicken, and a kick of Cajun spices. I know you love big flavor.
- Make It Your Way. You can easily swap in shrimp or other seafood or add more rice to thicken, customize with more seasonings and spice it up with hot sauce!
- All in One Pot! Everything cooks in a single pot! Makes it easy to make, easy to clean up, and easy to achieve awesome flavor.
Let's talk about how to make jambalaya soup, shall we?
Jambalaya Soup Ingredients & Tips
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. Olive oil is good, or a neutral oil.
- Andouille Sausage. Smoked sausage gives classic jambalaya flavor. Sub with kielbasa or other smoked sausage if needed.
- Boneless Chicken. I love chicken thighs for this, but chicken breast is great.
- Cajun Holy Trinity. Onion, bell pepper, celery, plus garlic.
- Cajun Seasonings. Try my homemade Cajun seasoning recipe for bold flavor. Consider my Creole seasoning recipe for a more herb-forward profile. Also, dried thyme and oregano, bay leaves, salt and pepper.
- Rice. Use long grain or medium grain rice. Long grain works best to avoid mushiness. Rinse thoroughly!
- Chicken Broth. Or chicken stock.
- Fire Roasted Tomatoes. Canned - adds flavor depth. You can also use crushed tomatoes, diced tomatoes, or tomato sauce.
- Hot Sauce. As desired. Spice it up, my friends!
- Garnish. Chopped green onion chopped parsley, red chili flakes.
How to Make Jambalaya Soup - Step by Step
- Brown the chicken and andouille sausage a few minutes in a large pot or Dutch oven over medium heat, then add the onions, peppers and celery. Cook them a few minutes to soften them up.
- Next, bloom the garlic in the pot, then the spices.
- Stir in the rice, chicken broth, and fire roasted tomatoes (and a little hot sauce, if desired). Top with bay leaves. Cover and simmer the pot for 20 minutes to 30 minutes, or until the rice is cooked and tender, to your preference.
Boom! Done! Your jambalaya soup is ready to serve. Looks so good, doesn't it? The perfect one pot meal. Add a splash of hot sauce for me! Enjoy.
Recipe Tips & Notes
- Use 2 cups of rice for a more substantial soup, or 1 cup of rice for a thinner soup.
- For an additional flavor boost, swirl in 2-3 teaspoons Worcestershire sauce before simmering.
- Shrimp is also great, here. Tuck uncooked shrimp, peeled and deveined, into the soup 5-6 minutes before serving to cook them through.
Recipe FAQs
What’s the difference between jambalaya and jambalaya soup? Jambalaya is a thicker, rice-based dish where the rice absorbs all the liquid. Jambalaya soup keeps more broth for a comforting, spoonable version.
Can I make this jambalaya soup ahead of time? Yes! It reheats well, though the rice will continue to absorb liquid. Add extra broth when reheating.
Can I freeze jambalaya soup? Yes, but rice can become mushy. If making ahead for freezing, consider cooking the rice separately and adding it when serving.
Storage & Leftovers
Leftover jambalaya soup will last up to 5 days in the refrigerator in a sealed container. You can reheat it gently on the stove top in a small pot to enjoy again.
You can also freeze it for 2-3 months, but the rice can become mushy after thawing.
That's it, my friends. I hope you enjoy my easy jambalaya soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Popular Recipes
- Cajun Jambalaya Recipe. Cajun style with chicken and sausage, no tomatoes, rustic greatness.
- Crockpot Jambalaya. All your favorite jambalaya flavors made in the slow cooker. Set it and forget it!
- Charleston Red Rice. A Lowcountry dish of rice cooked in a mix of tomatoes, onions, peppers, bacon or sausage and spices.
- Dirty Rice. Classic southern cuisine with Cajun style white rice made "dirty" from bits of chicken, beef or pork.
- Paella. Loaded with lots of Spanish rice, chicken, chorizo, shrimp and more, huge on flavor.
Try Some of My Other Soup Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Jambalaya Soup Recipe
Ingredients
- 2 tablespoons vegetable oil
- 1/2 pound andouille or smoked sausage thinly sliced (8 ounces)
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 large onion chopped
- 1 large green bell pepper chopped
- 2 stalks celery chopped
- 4 cloves garlic chopped
- 1 tablespoon Cajun seasonings or more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups long-grain white rice rinsed until water runs clear and drained (use 1 cup for soupier)
- 6 cups chicken broth
- 28 ounces fire roasted tomatoes diced
- 3 dried bay leaves
- Hot sauce for serving
- Garnish. Chopped green onion chopped parsley, red chili flakes.
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Add chicken and andouille sausage. Cook, stirring, for 3-4 minutes to brown the meat and cook mostly through.
- Add the onions, peppers and celery. Cook for 6-7 minutes, until softened.
- Add garlic and cook for 1 minute, or until the garlic blooms.
- Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds to bloom the spices.
- Stir in the rice, chicken broth, and fire roasted tomatoes (and a little hot sauce, if desired). Top with bay leaves. Bring to a boil then reduce heat. Cover and simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
- Garnish with chopped green onion, parsley, and chili flakes. Serve with hot sauce on the side.
Video
Notes
- Worcestershire sauce is a nice addition. Add 2-3 teaspoons before simmering.
- Shrimp is also great, here. Tuck uncooked shrimp into the soup 5-6 minutes before serving to cook them through.
Nutrition Information
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
NOTE: This recipe was updated on 8/1/25 to include new information, photos, and video. It was originally published on 3/27/24.
Stephanie says
This is a hit at my house! I followed the recipe, minus the bay leaves, but it was still delicious. I added the second cup of rice, and after being in the refrigerator overnight, the consistency is just like jambalaya. Yum!
Mike Hultquist says
Outstanding!! Glad your house enjoyed it, Stephanie! We love this recipe. Thanks so much!
Julia Crabtree says
I made it and it was really good!! Idid add a few other ingredients; a can on rinsed green pigeons, a touch of sugar, and fresh basil at the end since I didn't have green onions and since it is a recipe with tomatoes, I thought it was a good addition 🙂
Mike Hultquist says
Glad you enjoyed it, Julia!