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Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

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★★★★★

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.

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 & 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

Find it online: https://cookcrisis.com/spicy-jambalaya-soup-with-andouille-sausage-and-chicken-recipe/