Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Introduction

This Spicy Jambalaya Soup combines smoky andouille sausage with tender chicken thighs in a flavorful broth filled with vibrant vegetables and Cajun spices. It’s a comforting, hearty dish perfect for any occasion, delivering a taste of Louisiana in every spoonful.

Ingredients

• 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
• 28 ounces fire roasted diced tomatoes
• 1 tablespoon Cajun seasonings (or more to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 3 dried bay leaves
• Hot sauce, for serving
• Garnish: chopped green onion, chopped parsley, red chili flakes
• 2 tablespoons vegetable oil
• 2 cups long-grain white rice, rinsed until water runs clear and drained (use 1 cup for soupier consistency)
• 6 cups chicken broth

Instructions

1. Step 1: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sliced andouille sausage. Cook while stirring for 3-4 minutes until the meat is browned and mostly cooked through.
2. Step 2: Add the chopped onions, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Step 3: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
4. Step 4: Sprinkle in the Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices and enhance their flavors.
5. Step 5: Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a little hot sauce here if desired. Place the dried bay leaves on top.
6. Step 6: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is tender and has absorbed the flavors, adjusting cooking time to your rice texture preference.
7. Step 7: Remove the bay leaves. Garnish the soup with chopped green onions, parsley, and red chili flakes. Serve hot with additional hot sauce on the side for extra heat.

Tips & Variations

• For a soupier consistency, reduce the rice to 1 cup instead of 2 cups.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but be careful not to overcook.
• Add smoked paprika or cayenne pepper for extra smoky heat.
• Use homemade chicken broth for richer flavor or low-sodium store-bought broth to control salt levels.
• For a vegetarian version, omit the meat and use vegetable broth, adding smoked tofu or tempeh as a protein substitute.

Storage

Store leftover jambalaya soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, or microwave until heated through. The soup may thicken upon standing; add a splash of broth or water when reheating to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice that is not rinsed?

While rinsing rice removes excess starch and helps prevent the soup from becoming too thick or gummy, you can skip rinsing if you prefer. Keep in mind the texture may be slightly different.

Is andouille sausage necessary for this recipe?

Andouille sausage provides a distinctive smoky flavor essential to authentic jambalaya. However, you can substitute with other smoked sausages or chorizo if andouille is unavailable, adjusting spice levels as needed.

Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

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★★★★★

4.5 from 127 reviews

• Author: Naomi
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

A hearty and flavorful spicy jambalaya soup featuring tender chicken thighs, smoky andouille sausage, and vibrant vegetables simmered with Cajun spices, fire-roasted tomatoes, and long-grain rice. This comforting soup offers a perfect blend of Louisiana-inspired flavors, ideal for a satisfying meal.

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Ingredients

Scale 1x2x3x

Meat

• 1/2 pound andouille or smoked sausage, thinly sliced (8 ounces)
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces

Vegetables & Aromatics

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped

Liquids & Base

• 28 ounces fire roasted diced tomatoes
• 6 cups chicken broth

Grains

• 2 cups long-grain white rice, rinsed until water runs clear and drained (use 1 cup for soupier consistency)

Seasonings & Garnishes

• 1 tablespoon Cajun seasonings (or more to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 3 dried bay leaves
• Hot sauce, for serving
• Garnish: chopped green onion, chopped parsley, red chili flakes

Cooking Oil

• 2 tablespoons vegetable oil

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Instructions

1. Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sliced andouille sausage. Cook while stirring for 3-4 minutes until the meat is browned and mostly cooked through.
2. Sauté Vegetables: Add the chopped onions, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add Garlic: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
4. Bloom Spices: Sprinkle in the Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices and enhance their flavors.
5. Add Rice and Liquids: Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a little hot sauce here if desired. Place the dried bay leaves on top.
6. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is tender and has absorbed the flavors, adjusting cooking time to your rice texture preference.
7. Garnish and Serve: Remove the bay leaves. Garnish the soup with chopped green onions, parsley, and red chili flakes. Serve hot with additional hot sauce on the side for extra heat.

Notes

• For a soupier consistency, use 1 cup of rice instead of 2 cups.
• Adjust the amount of Cajun seasoning and hot sauce to your heat preference.
• Rinsing the rice removes excess starch and prevents the soup from becoming overly thick.
• This soup can be stored in the refrigerator for up to 4 days and reheated gently.
• For gluten-free, confirm that the sausage and seasonings do not contain gluten.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun, Creole

Keywords: jambalaya soup, spicy jambalaya, chicken and sausage soup, Cajun soup, Creole recipe, warm soup, easy dinner