Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Introduction

Warm up with this hearty Spicy Jambalaya Soup featuring smoky andouille sausage and tender chicken thighs. It’s a flavorful, comforting dish perfect for family dinners or meal prep. Ready in under an hour, it brings Cajun spices to your kitchen with ease.

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 texture, use 1 cup of rice instead of 2 cups.
• Substitute andouille sausage with smoked kielbasa or chorizo for different smoky flavors.
• Add extra vegetables like okra or diced carrots to boost nutrition and texture.
• Adjust Cajun seasoning and hot sauce amounts to suit your heat preference.

Storage

Store leftover jambalaya soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally, 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 rice or brown rice?

Long-grain white rice works best for this recipe due to its tender texture and cooking time. You can use brown rice, but it will require a longer cooking time and more liquid adjustment.

Is andouille sausage spicy?

Andouille sausage is typically smoked and mildly spicy, adding a distinct smoky heat to the dish. If you prefer less heat, you can use smoked sausage with lower spice levels or adjust the hot sauce amount when serving.

Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

This Spicy Jambalaya Soup features andouille sausage and chicken simmered with vibrant vegetables, Cajun spices, and fire-roasted tomatoes. Served with tender long-grain rice, this hearty and flavorful southern dish brings a delicious blend of smoky, spicy, and savory notes in a comforting soup form.

• Author: Cleo
• 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

Liquids & Others

• 28 ounces fire roasted diced tomatoes
• 6 cups chicken broth
• 2 tablespoons vegetable oil

Grains

• 2 cups long-grain white rice, rinsed until water runs clear and drained (use 1 cup for soupier consistency)

Spices & 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
• 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 as needed based on 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 1 cup of rice instead of 2 cups for a soupier consistency.
• Adjust the amount of Cajun seasoning and hot sauce to control spiciness.
• For a smokier flavor, use authentic andouille sausage.
• If chicken thighs are unavailable, boneless chicken breasts can be substituted but may be less juicy.
• Simmering gently helps the rice cook evenly without sticking to the bottom.

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