Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Introduction

This Spicy Jambalaya Soup combines smoky andouille sausage with tender chicken, fresh vegetables, and bold Cajun spices for a hearty, comforting meal. Perfect for cooler days, this flavorful soup is easy to make and serves a crowd.

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

Instructions

1. Step 1: 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. Step 2: 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. Step 3: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
4. Step 4: 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. Step 5: 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. Step 6: 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. Adjust cooking time to your rice texture preference.
7. Step 7: 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.

Tips & Variations

• For a soupier texture, use 1 cup of rice instead of 2 cups.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but watch cooking time to avoid dryness.
• Add smoked paprika or cayenne pepper to increase the smoky heat.
• Use homemade Cajun seasoning for a personalized flavor blend.
• For a vegetarian version, omit the meat and use vegetable broth with extra spices and beans for protein.

Storage

Store leftover jambalaya soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of broth or water if needed to loosen the soup. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice requires a longer cooking time and more liquid. Adjust simmering time accordingly and monitor the liquid levels to prevent sticking.

Is andouille sausage necessary?

While andouille sausage adds authentic smoky flavor, you can substitute with smoked kielbasa or chorizo if andouille is unavailable.

Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Print Recipe

★★★★★

4.5 from 56 reviews

A hearty and flavorful Spicy Jambalaya Soup featuring tender andouille sausage, juicy chicken thighs, and a medley of sautéed vegetables simmered with Cajun spices, fire roasted tomatoes, and rice. This comforting soup brings the taste of classic Louisiana jambalaya in a warm, easy-to-make bowl-perfect for a cozy meal.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Meat

• 1/2 pound andouille or smoked sausage, thinly sliced (8 ounces)
• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces

Vegetables

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped

Other Ingredients

• 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

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, reduce the rice to 1 cup instead of 2.
• You can adjust the Cajun seasoning and hot sauce to taste for desired spiciness.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
• Use fire roasted diced tomatoes for a deeper, smoky flavor, but regular diced tomatoes can also work.
• Make sure to rinse the rice thoroughly to prevent the soup from becoming too starchy.

Keywords: spicy jambalaya soup, andouille sausage soup, Cajun soup, chicken jambalaya, one-pot jambalaya, hearty soup, spicy sausage soup