Andouille Jambalaya Soup
A spicy, brothy jambalaya soup with andouille, chicken thighs, fire roasted tomatoes, and rice, all made in one pot.
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.
Notes
Substitutions: Use any smoked sausage if you cannot find andouille.
Tips: Use 1 1/2 cups of rice for a thicker, stew style pot. Taste before adding any salt.
Storage: Refrigerate for 3 to 4 days and add a splash of broth when reheating to 165 degrees F. Freeze for up to 3 months.