Andouille jambalaya soup takes everything people love about a big pot of Cajun rice, smoky sausage, tender chicken, and a tomato rich broth, and turns it into a spicy bowl you can eat with a spoon.
This version uses only one cup of rice so the broth stays loose and soupy instead of thick like a stew. It cooks in a single Dutch oven, takes about 1 hour, and makes six generous bowls that taste even better the next day.
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Why This Andouille Jambalaya Soup Recipe Works
Browning the sausage and chicken thighs first leaves a layer of savory brown bits on the bottom of the pot. When the vegetables and broth go in, those bits dissolve and give the soup a deep, smoky base without any long simmering.
Fire roasted diced tomatoes add a gentle char and a little sweetness that balances the heat from the Cajun seasoning and hot sauce. Because the tomatoes and broth are both low in sodium, the sausage and spice blend season the whole pot without making it too salty.
Using one cup of long grain rice instead of two is the small change that makes this a true soup. The rice swells just enough to make each spoonful satisfying, while the broth stays plentiful. If you like a thicker pot, the tips below show you how to adjust it.
Ingredients for Andouille Jambalaya Soup
- 8 oz andouille sausage, thinly sliced
- 1 lb 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, minced
- 1 can (28 oz) fire roasted diced tomatoes, no salt added
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 dried bay leaves
- 2 tbsp vegetable oil
- 1 cup long grain white rice, rinsed and drained
- 6 cups low sodium chicken broth
- 1/2 tsp black pepper
- hot sauce, for serving
- chopped green onion, chopped parsley, and red chili flakes, for garnish
Andouille sausage: This coarse, heavily spiced smoked pork sausage brings most of the heat and smokiness. If you cannot find it, use any good smoked sausage and add a pinch of cayenne.
Chicken thighs: Thighs stay juicy during the simmer, while chicken breast can turn stringy. Cut the pieces to about 3/4 inch so they cook through quickly.
Fire roasted tomatoes: The light char adds depth. Choose the no salt added kind so you control the seasoning.
Long grain white rice: Rinse it until the water runs mostly clear so the soup stays brothy instead of starchy.
Cajun seasoning: Blends vary in salt, so start with 2 teaspoons and add more at the end if you want extra heat.
Low sodium chicken broth: It lets the sausage and spices season the pot without pushing the soup into salty territory.
Bay leaves and herbs: Thyme, oregano, and bay leaves give the broth the earthy backbone that Cajun cooking is known for.
How to Make Andouille Jambalaya Soup
1. Brown the meat. Heat the oil in a large pot or Dutch oven over medium heat. Add the chicken and sliced sausage and cook for 3 to 4 minutes, stirring now and then, until the chicken is lightly browned on the outside.
2. Soften the vegetables. Stir in the onion, bell pepper, and celery. Cook for 6 to 7 minutes, scraping up the browned bits, until the onion turns translucent.
3. Add the garlic. Add the garlic and cook for 1 minute until fragrant, stirring so it does not scorch.
4. Bloom the spices. Sprinkle in the Cajun seasoning, thyme, oregano, and black pepper. Stir for about 30 seconds until the spices smell toasty.
5. Add the liquids and rice. Pour in the broth and tomatoes, then add the rinsed rice and bay leaves. Stir once, scraping the bottom of the pot.
6. Simmer the soup. Bring to a boil, reduce the heat to low, partially cover, and simmer for about 20 minutes, stirring once or twice, until the rice is tender and the chicken reaches 165 degrees F.
7. Rest and season. Remove the pot from the heat, discard the bay leaves, and let the soup rest for 5 minutes. Taste, then add hot sauce or a little more Cajun seasoning only if needed.
8. Garnish and ladle. Ladle into warm bowls and top with green onion, parsley, and a pinch of red chili flakes.
How to Serve Andouille Jambalaya Soup
Serve the soup hot with fluffy homemade dinner rolls for dunking, or a wedge of roasted chile cheese cornbread if you want something with a little extra heat. A crisp Italian house salad cools the palate between spoonfuls. If you are craving the drier, skillet style cousin of this soup, make one pot jambalaya on another night. Pass extra hot sauce and lemon wedges at the table.
How to Store and Reheat Andouille Jambalaya Soup
Cool the soup within 2 hours of cooking, then refrigerate it in shallow airtight containers for 3 to 4 days. The rice keeps absorbing broth as it sits, so add a splash of low sodium chicken broth or water when you reheat. Warm it gently on the stove until it reaches 165 degrees F in the center. For longer storage, freeze for up to 3 months, leaving a little room at the top of the container. The rice will be softer after thawing, so thaw overnight in the refrigerator before reheating.
Tips and Variations for Andouille Jambalaya Soup
Skip the extra salt. The sausage and seasoning blend provide plenty. Taste at the very end and adjust only if the soup needs it.
Control the heat. Use mild smoked sausage and 1 teaspoon of Cajun seasoning for a gentler pot, or add a pinch of cayenne for more fire.
Make it thicker. Use 1 1/2 cups of rice and add an extra 1/2 cup of broth if you want something closer to a stew.
Add shrimp. Stir in 8 oz of peeled shrimp during the last 4 to 5 minutes of simmering, just until they turn pink and opaque.
Stir gently. Frequent stirring breaks up the rice and makes the broth cloudy, so stir only once or twice while it simmers.
Count the bay leaves. Note how many go in and take the same number out so none end up in a bowl.
Prep ahead. Chop the onion, pepper, and celery up to a day early and store them together in the refrigerator.
Cool rice quickly. Cooked rice left out too long can grow harmful bacteria, so chill leftovers fast, and for general guidance on handling cooked rice, see this UMaine Extension guide to rice.
Frequently Asked Questions About Andouille Jambalaya Soup
What Is Andouille Jambalaya Soup?
It is a brothy take on jambalaya made with smoked sausage, chicken, vegetables, tomatoes, and a small amount of rice.
Can I Make Andouille Jambalaya Soup Ahead of Time?
Yes. The flavor deepens overnight, so cool it quickly, refrigerate it, and loosen it with broth when you reheat.
How Spicy Is Andouille Jambalaya Soup?
It is medium. The sausage and 2 teaspoons of Cajun seasoning give a steady warmth, and hot sauce at the table lets everyone adjust their own bowl.
Can I use chicken breast instead of thighs?
Yes, but cut it into slightly larger pieces and simmer just until it reaches 165 degrees F, because breast meat dries out faster.
Can I freeze the leftovers?
Yes, for up to 3 months. The rice softens a little after freezing, so a splash of broth when reheating helps bring the texture back.
Andouille Jambalaya Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board
- Chef knife
- Ladle
Ingredients
Main Ingredients
- 8 oz andouille sausage thinly sliced
- 1 lb boneless skinless chicken thighs cut into 3/4 inch pieces
- 1 large onion chopped
- 1 large green bell pepper chopped
- 2 celery stalks chopped
- 4 cloves garlic minced
- 28 oz fire roasted diced tomatoes no salt added, undrained
- 2 tsp Cajun seasoning
- 1 tsp dried thyme
- 1 tsp dried oregano
- 3 dried bay leaves
- 2 tbsp vegetable oil
- 1 cup long grain white rice rinsed and drained
- 6 cup low sodium chicken broth
- ½ tsp black pepper
- 2 tbsp hot sauce for serving
- 1 tbsp chopped green onion, parsley, and red chili flakes for garnish
Instructions
Cooking
- Heat the pot. Warm the oil in a large pot or Dutch oven over medium heat for 1 minute. Brown the meat. Cook the chicken and sausage for 3 to 4 minutes, stirring, until the chicken is lightly browned.
- Cook the vegetables. Add the onion, bell pepper, and celery and cook for 6 to 7 minutes until softened.
- Add garlic and spices. Stir in the garlic for 1 minute, then add the Cajun seasoning, thyme, oregano, and black pepper for 30 seconds.
- Add the liquids. Pour in the broth and tomatoes, then add the rice and bay leaves.
- Simmer. Bring to a boil, lower the heat, partially cover, and simmer about 20 minutes until the rice is tender and the chicken reaches 165 degrees F.
- Rest and serve. Discard the bay leaves, rest for 5 minutes, then top with green onion, parsley, chili flakes, and hot sauce.
