Jambalaya Soup Recipe

5 from 8 votes

This jambalaya soup is comforting and delicious, loaded with smoky andouille sausage, juicy chicken, and rice, big flavors in a single pot!

Prep Time10

Cook Time40

Course: Main Course, Soup

Cuisine: American

Keyword: andouille, cajun, creole

Servings:

Calories: 434kcal

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.

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.

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.