Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Introduction

This Spicy Jambalaya Soup is a hearty and flavorful dish combining smoky andouille sausage, tender chicken, and fragrant Cajun spices. Perfect for a cozy dinner, it’s packed with wholesome ingredients and a touch of heat that warms you from the inside out.

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, adjusting 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 consistency, use 1 cup of rice instead of 2 cups.
• Swap andouille sausage with kielbasa or chorizo for a different smoky flavor.
• Add extra vegetables like diced okra or corn for more texture and nutrition.
• Use homemade Cajun seasoning or adjust the spice level to your preference.
• Leftover jambalaya soup also tastes great with a squeeze of fresh lemon juice for brightness.

Storage

Store leftover jambalaya soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or water if the soup has thickened. This soup 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 white or brown rice instead of long-grain white rice?

Long-grain white rice works best for texture and cooking time, but you can use brown rice. Keep in mind brown rice will take longer to cook and may change the soup’s consistency. Adjust the simmering time accordingly.

Is it possible to make this soup vegetarian?

Yes! Replace the sausage and chicken with hearty vegetables like mushrooms, zucchini, and beans. Use vegetable broth instead of chicken broth and boost flavor with smoked paprika and extra Cajun seasoning.

Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Print Recipe

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4.5 from 125 reviews

A hearty and flavorful Spicy Jambalaya Soup featuring smoky andouille sausage, tender chicken thighs, and a medley of aromatic vegetables simmered with Cajun spices, fire-roasted tomatoes, and long-grain rice for a comforting and satisfying meal.

• Author: Daniel
• 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 and Protein

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

Vegetables and Aromatics

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped
• 28 ounces fire roasted diced tomatoes

Spices and Seasonings

• 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

Others

• 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
• Garnish: chopped green onion, chopped parsley, red chili flakes

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

• Use andouille sausage for authentic smoky Cajun flavor, or substitute with another smoked sausage if unavailable.
• Adjust the amount of Cajun seasoning and hot sauce according to your preferred spice level.
• For a soupier texture, reduce the rice to 1 cup instead of 2 cups.
• Rinsing the rice until the water runs clear helps prevent the soup from becoming too starchy or gummy.
• This recipe can be made in a large Dutch oven or any heavy-bottomed pot suitable for simmering.

Keywords: Spicy Jambalaya Soup, Andouille Sausage, Cajun Soup, Chicken Jambalaya, One Pot Soup, Spicy Soup