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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Add Garlic: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
- 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.
- 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.
- 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.
- 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
