Spicy Jambalaya Soup with Andouille Sausage and Chicken is a delicious blend of flavors that brings the essence of New Orleans right to your kitchen. This hearty soup is filled with tender chicken, smoky sausage, and a medley of spices, making it the perfect comfort food for any time of year. Whether you’re looking to warm up on a chilly evening or impress guests at your next gathering, this recipe is sure to satisfy.
Why Make This Recipe
This Spicy Jambalaya Soup is not only tasty, but it’s also easy to make. The combination of chicken and andouille sausage gives it a deep, rich flavor, while the vegetables add a healthy crunch. The soup is also quite filling thanks to the rice, making it an excellent one-pot meal. Plus, it’s a great way to enjoy the bold spices of Cajun cooking without spending hours in the kitchen.
How to Make Spicy Jambalaya Soup
Follow these simple steps to create your own Spicy Jambalaya Soup:
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
Directions:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces and sliced andouille sausage. Cook for 3-4 minutes, stirring, until the meat is browned and mostly cooked through.
- Mix in the chopped onions, green bell pepper, and celery. Cook for 6-7 minutes until the vegetables are softened and fragrant.
- Stir in the chopped garlic and cook for 1 minute, letting the garlic release its aroma and soften.
- Sprinkle in the Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices.
- Add the rinsed rice, chicken broth, and fire roasted diced tomatoes. If desired, add hot sauce here. Place the dried bay leaves on top.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is tender and has absorbed the flavors.
- Remove the bay leaves. Garnish the soup with chopped green onions, parsley, and red chili flakes. Serve hot with extra hot sauce on the side for added heat.
How to Serve Spicy Jambalaya Soup
Serve this soup hot in bowls, and don’t forget to add your favorite garnishes like chopped green onions and parsley for freshness. A few shakes of hot sauce can take it to another level if you like a bit more heat!
How to Store Spicy Jambalaya Soup
You can store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stove over medium heat, adding a splash of broth if it seems too thick.
Tips to Make Spicy Jambalaya Soup
- For a smoky flavor, use smoked sausage instead of andouille.
- Adjust the amount of Cajun seasonings to fit your taste.
- For a soupier consistency, reduce the amount of rice or increase the chicken broth.
Variation
You can easily make this soup vegetarian by replacing the chicken and sausage with your favorite vegetables and using vegetable broth instead of chicken broth.
FAQs
Q: Can I use brown rice instead of white rice?
A: Yes, you can use brown rice, but keep in mind that it will take longer to cook. Adjust the cooking time accordingly.
Q: How spicy is this soup?
A: The spice level will depend on the amount of Cajun seasonings and hot sauce you use. Feel free to adjust it to your preference.
Q: Can I freeze this soup?
A: Yes, you can freeze Spicy Jambalaya Soup for up to 2-3 months. Just make sure it’s cooled completely before transferring it to a freezer-safe container.
Spicy Jambalaya Soup with Andouille Sausage and Chicken
Ingredients
Main Ingredients
- 8 ounces andouille or smoked sausage, thinly sliced
- 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
- 3 leaves dried bay leaves
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice, rinsed and drained (use 1 cup for soupier consistency)
- 6 cups chicken broth
Serving and Garnish
- hot sauce, for serving
- chopped green onion, for garnish
- chopped parsley, for garnish
- red chili flakes, for garnish
Instructions
Cooking Step
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chicken pieces and sliced andouille sausage. Cook for 3-4 minutes, stirring, until the meat is browned and mostly cooked through.
- Mix in the chopped onions, green bell pepper, and celery. Cook for 6-7 minutes until the vegetables are softened and fragrant.
- Stir in the chopped garlic and cook for 1 minute, letting the garlic release its aroma and soften.
- Sprinkle in the Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices.
- Add the rinsed rice, chicken broth, and fire roasted diced tomatoes. If desired, add hot sauce here. Place the dried bay leaves on top.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25-30 minutes, or until the rice is tender and has absorbed the flavors.
- Remove the bay leaves. Garnish the soup with chopped green onions, parsley, and red chili flakes. Serve hot with extra hot sauce on the side for added heat.
