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Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/spicy-jambalaya-soup-with-andouille-sausage-and-chicken-recipe/