Description

This Spicy Jambalaya Soup combines smoky andouille sausage, tender chicken thighs, and a medley of sautéed vegetables simmered with Cajun spices and fire-roasted tomatoes for a hearty, flavorful meal. With long-grain rice absorbing all the rich flavors, this comforting soup offers a perfect balance of spice and warmth, ideal for feeding a crowd or enjoying as a satisfying weeknight dinner.

Ingredients

Meat

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

Vegetables & 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 & 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

Other

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

Cook Mode Prevent your screen from going dark

Instructions

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, stirring frequently, for 3-4 minutes until the meat is browned and mostly cooked through.
Sauté Vegetables: Add the chopped onion, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Add Garlic: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
Bloom Spices: Sprinkle in the Cajun seasonings, dried thyme, dried oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices and enhance their flavors.
Add Rice and Liquids: Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a little hot sauce if desired. Place the dried bay leaves on top of the mixture.
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. Adjust cooking time based on your preferred rice texture.
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 soupier jambalaya, reduce rice to 1 cup.
Adjust Cajun seasoning and hot sauce to suit your spice tolerance.
Use chicken broth with low sodium if you want to control salt levels.
If andouille sausage is unavailable, another smoked sausage can be used.
Simmer gently to avoid burning the rice or sticking to the pot.