Jambalaya Soup Recipe (Chicken, Sausage & Shrimp)

5 from 13 ratings

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

Prep Time10

Cook Time40

Course: Main Course, Soup

Cuisine: American

Keyword: andouille, cajun, creole, jambalaya soup

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
medium shrimp peeled and deveined (optional)
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.
For shrimp: add to the pot 5-6 minutes before serving and simmer until pink and curled.
Garnish with chopped green onion, parsley, and chili flakes. Serve with hot sauce on the side.

Rinse the rice until the water runs clear. Excess starch turns the broth cloudy and can make the rice gloppy.
Adjust rice for thickness. Use 2 cups of rice for a hearty bowl. 1 cup for a proper brothy soup.