Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Introduction

Spicy Jambalaya Soup is a comforting and flavorful dish packed with tender chicken, smoky andouille sausage, and fragrant Cajun spices. This hearty soup brings the vibrant taste of Louisiana to your kitchen in under an hour.

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 texture, reduce the rice to 1 cup instead of 2.
• Substitute chicken thighs with chicken breasts if you prefer leaner meat, but avoid overcooking to keep the chicken tender.
• Adjust the amount of Cajun seasoning and hot sauce to control the heat level to your taste.
• For added smokiness, consider adding a splash of smoked paprika or a pinch of chipotle powder.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little chicken broth or water if the soup has thickened. This jambalaya soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of sausage instead of andouille?

Yes, you can substitute andouille with smoked kielbasa, chorizo, or another flavorful smoked sausage. Keep in mind this may slightly change the flavor profile.

Is it possible to make this recipe vegetarian?

To make a vegetarian version, omit the meat and use vegetable broth. Substitute the sausage with smoked tofu or mushrooms to add a hearty texture and smoky flavor.

Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Print Recipe

★★★★★

4.8 from 108 reviews

This Spicy Jambalaya Soup combines smoky andouille sausage, tender chicken thighs, and aromatic vegetables with Cajun spices in a hearty, comforting bowl. Featuring fire-roasted diced tomatoes, long-grain white rice, and a blend of herbs, this flavorful soup captures the essence of classic jambalaya in a cozy, easy-to-make one-pot meal perfect for warming up any day.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

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 & Tomatoes

• 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)

Spices & Seasonings

• 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

Oil

• 2 tablespoons vegetable oil

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.
• If you prefer a milder taste, reduce the amount of Cajun seasoning and omit the red chili flakes.
• Make sure to rinse the rice until the water runs clear to avoid a sticky texture.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
• Substitute andouille sausage with smoked turkey sausage for a lighter option.

Keywords: Jambalaya soup, spicy soup, andouille sausage, chicken jambalaya, Cajun soup, one-pot meal, hearty soup, comfort food