This jambalaya soup is comforting and delicious, loaded with smoky andouille sausage, juicy chicken, and rice, big flavors in a single pot! Easy to make with shrimp, too.
Jambalaya Soup Recipe
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, 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.
It’s easy to customize with your favorite seasonings – and hot sauce! – and you can easily add in shrimp or other seafood as well to really make it your own.
Let’s talk about how to make jambalaya soup, shall we?
Jambalaya Soup Ingredients
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. Or use another smoked sausage (beef or pork).
- 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, or my Creole seasoning recipe. Also, dried thyme and oregano, bay leaves, salt and pepper.
- Rice. Use long grain or medium grain rice.
- Chicken Broth. Or chicken stock.
- Fire Roasted Tomatoes. Canned. You can also use crushed tomatoes, diced tomatoes, or tomato sauce.
- Hot Sauce. As desired.
- Garnish. Chopped green onion chopped parsley, red chili flakes.
How to Make Jambalaya Soup – the Recipe Method
- 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? 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.
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
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
This jambalaya soup is comforting and delicious, loaded with smoky andouille sausage, juicy chicken, and rice, big flavors in a single pot!
Servings: 8
Tap or hover to scale
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
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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.
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Add the onions, peppers and celery. Cook for 6-7 minutes, until softened.
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Add garlic and cook for 1 minute, or until the garlic blooms.
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Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds to bloom the spices.
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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.
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Garnish with chopped green onion, parsley, and chili flakes. Serve with hot sauce on the side.
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
Calories: 434kcal Carbohydrates: 48g Protein: 26g Fat: 15g Saturated Fat: 4g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 0.1g Cholesterol: 60mg Sodium: 477mg Potassium: 617mg Fiber: 3g Sugar: 4g Vitamin A: 951IU Vitamin C: 16mg Calcium: 75mg Iron: 2mg