Spicy Jambalaya Soup with Andouille Sausage and Chicken
A hearty and flavorful soup combining chicken, andouille sausage, and a medley of spices, perfect for comfort food lovers.
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.
Notes
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. This soup can be made vegetarian by replacing meat with vegetables and using vegetable broth.