Spicy Jambalaya Soup with Andouille Sausage and Chicken – Powerful, Flavorful, and So Simple

Spicy Jambalaya Soup with Andouille Sausage and Chicken is the kind of recipe that makes a cold night feel like a warm hug from the inside out. It’s bold, flavorful, and fills your kitchen with the kind of rich, Cajun-inspired aromas that make neighbors peek over the fence and ask, “What are you cooking in there?” This isn’t your average soup. It’s the kind that satisfies both the need for comfort and a little fire in your belly. Whether you’re a fan of meal-prep Sundays or you’re pulling dinner together on a weeknight with three kids climbing the furniture (trust me, I’ve been there), this soup can handle it.

With smoky andouille sausage, juicy chicken thighs, and all the holy trinity of Southern cooking—onions, bell peppers, and celery—it delivers flavor in every spoonful. And yes, it’s spicy, but not so hot that your taste buds wave the white flag. Midway through the pot, you’ll wonder why you haven’t been making this more often. Let’s dive in and talk about why this soup might just earn a permanent spot in your cozy-weather dinner rotation.

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What is Spicy Jambalaya Soup with Andouille Sausage and Chicken?

Spicy Jambalaya Soup with Andouille Sausage and Chicken is basically the Cajun cousin of your favorite chicken and rice soup—except it shows up in bold boots, brings its own spice rack, and insists on dancing to Zydeco in your kitchen. Traditional jambalaya is usually a one-pot rice dish, but this version takes all that goodness and gives it a brothy twist. Imagine tender chunks of chicken thigh, smoky slices of andouille sausage, sweet fire-roasted tomatoes, and long-grain rice all simmering together in a perfectly seasoned, flavor-packed broth.

The holy trinity of Cajun cuisine—onion, bell pepper, and celery—sets the aromatic foundation, and dried herbs like thyme and oregano layer in even more depth. This soup is less about “just enough” and more about “go big or go home.” It’s hearty, it’s spicy, and it manages to be rustic and comforting while still feeling like a little culinary adventure. And while some versions of jambalaya veer toward a drier, risotto-style texture, this soupier take is perfect for sopping up with cornbread or a crusty baguette. It’s a celebration of Southern soul, made easy for your everyday kitchen.

Reasons to Try Spicy Jambalaya Soup with Andouille Sausage and Chicken

First of all, let’s just be honest: anything that involves both sausage and chicken simmered in a spicy broth is going to be a win. Spicy Jambalaya Soup with Andouille Sausage and Chicken isn’t just about bold flavors—it’s also a practical dream for weeknight cooking and make-ahead meal plans. You get a one-pot meal that checks all the boxes: protein-packed, veggie-loaded, spicy but not scorching, and it keeps and reheats like a champ. It’s also pretty customizable. Not into that much heat? Dial down the Cajun seasoning or skip the hot sauce.

Cooking for folks who prefer extra heat? Crank it up with red pepper flakes or a spicier sausage. And if you’re a batch cooker, this soup is your new best friend—it freezes like a dream and reheats without turning into mush. Plus, this soup gives you a comforting Southern feel without requiring hours in the kitchen. It’s ready in under an hour and won’t leave your stovetop looking like a crime scene. If you’re into dishes like creamy smothered chicken and rice or shrimp sausage dirty rice, this soup gives you that same Southern-style heartiness, but in a bowl. Cozy, satisfying, and flavorful—what’s not to love?

Ingredients Needed to Make Spicy Jambalaya Soup with Andouille Sausage and Chicken

• 1/2 pound andouille or smoked sausage, thinly sliced
• 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 seasoning (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
• 2 tablespoons vegetable oil
• 2 cups long-grain white rice, rinsed (use 1 cup for soupier consistency)
• 6 cups chicken broth
• Garnish: chopped green onion, parsley, red chili flakes

Instructions to Make Spicy Jambalaya Soup with Andouille Sausage and Chicken – Step by Step

Step 1: Brown the Meat

Let’s kick things off by building a solid flavor foundation. In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Once the oil starts shimmering (not smoking—don’t scorch your pot), toss in your bite-sized chicken thighs and those deliciously spicy andouille sausage slices. Let them sizzle together for about 3-4 minutes. Stir occasionally, but don’t overdo it—you want some of that golden-brown sear on the meat because that’s where flavor lives. Browning the sausage and chicken separately would be more “chefy,” but we’re busy people, so the one-pot magic works just fine. If your pot gets a little browned on the bottom, that’s okay—those bits are flavor gold.

Step 2: Sauté the Vegetables

Next up, add in your chopped onion, bell pepper, and celery. This trio is affectionately known in Cajun cooking as the “holy trinity,” and for good reason—it’s the base of nearly every great dish in the South. Sauté everything for about 6-7 minutes, stirring occasionally, until the veggies start softening and your kitchen smells like a cozy Louisiana eatery. Don’t rush this part—let those veggies do their thing. They’ll absorb all the sausage-chicken goodness left in the pot, and that’s what builds depth.

Step 3: Add Garlic and Bloom the Spices

Once the veggies are soft and glossy, stir in your chopped garlic. Let it cook just for 1 minute—any longer and it might burn, and burnt garlic is no one’s idea of a good time. Then, sprinkle in your Cajun seasoning, dried thyme, oregano, salt, and pepper. Stir constantly for 30 seconds to bloom the spices, meaning you wake them up and get them dancing in the pot instead of just tossing them in raw. This simple step adds a layer of warmth and boldness to the broth that makes every bite feel like a tiny flavor explosion.

Step 4: Add the Rice, Tomatoes, and Broth

Now it’s time to make it soupy. Stir in your rinsed long-grain rice—this helps prevent the rice from clumping or turning your soup into mush. Then pour in the chicken broth and the full can of fire-roasted diced tomatoes (don’t drain them—the juice adds major flavor). Toss in the bay leaves and add a dash of hot sauce here if you’re feeling brave. Give it a big stir, scraping the bottom of the pot gently to loosen any stuck-on flavor bits.

Step 5: Simmer Gently

Bring the whole thing to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25–30 minutes. Stir occasionally to keep the rice from sticking. This step is the “hands-off” part, which is your cue to clean up the cutting board—or just sneak a few bites of that gouda and mushroom stuffed chicken you made last night. By the end, the rice should be perfectly tender and swimming in that flavorful broth.

Step 6: Finish and Garnish

Once the rice is cooked and everything smells like Cajun heaven, remove the bay leaves (nobody wants to bite into one of those). Give it a taste—does it need more salt? More heat? A little squeeze of lemon juice for brightness? Adjust to your liking. Then ladle the soup into bowls and top with chopped green onions, fresh parsley, and a sprinkle of red chili flakes if you want more fire. Serve hot with your favorite hot sauce on the side. Maybe even alongside some crusty bread or a few sips of sweet tea.

What to Serve with Spicy Jambalaya Soup with Andouille Sausage and Chicken

This soup is a star on its own, but if you’re looking to round out the meal, you’ve got tasty options. A slice of warm cornbread or a flaky biscuit will soak up that rich, spiced broth like a dream. Feeling extra indulgent? A grilled cheese made with sharp cheddar and a buttery sourdough is a decadent pairing. If you’re going for something lighter, try a crisp green salad or a simple cucumber-tomato salad for contrast. Want to keep things Southern-style? Pair it with Tex-Mex crispy quinoa salad or strawberry shortcake sheet cake for dessert. And if you’ve got leftover soup the next day? Spoon it over a baked potato or even stuff it into a toasted bread bowl. Delicious.

Key Tips for Making Spicy Jambalaya Soup with Andouille Sausage and Chicken

Start by using a heavy-bottomed pot—it helps the flavors develop evenly without burning. Rinse the rice really well. This prevents it from getting gummy or absorbing too much liquid too fast. If you want a brothier soup, go with 1 cup of rice instead of 2. Don’t skip the browning step for your meat. It builds that savory base you can’t fake with seasonings. Adjust your heat level gradually—taste as you go. You can always add more hot sauce, but you can’t take it out once it’s in there. And finally, make enough for leftovers. The flavors deepen overnight, making tomorrow’s bowl even better.

Storage and Reheating Tips Spicy Jambalaya Soup with Andouille Sausage and Chicken

Leftovers? You’re in luck. This soup stores well in the fridge for up to 3 days. Just pop it into an airtight container once it’s cooled. The rice may continue to absorb broth, so when reheating, add a splash of water or chicken broth to loosen it up. Microwave it in short bursts, stirring in between, or gently reheat it on the stovetop over low heat until warmed through. This dish also freezes beautifully for up to 2 months—just let it cool completely, then portion it into freezer-safe bags or containers. When ready to eat, thaw overnight in the fridge or reheat directly from frozen over low heat with a bit of extra broth.

FAQs

Can I make it less spicy? Absolutely. Just reduce the Cajun seasoning or skip the hot sauce. You’ll still get tons of flavor without the kick.
Can I use chicken breast instead of thighs? You can, but thighs hold up better in soups and stay juicier.
Is there a vegetarian version? Sure—swap the meat for beans, and use vegetable broth. Try smoked paprika to mimic the sausage flavor.
Can I freeze this soup? Yes! Just cool it completely and store it in freezer-safe containers.
Does the rice get mushy? It can if overcooked or not rinsed. Rinsing helps a lot, and using long-grain rice gives the best texture.

Final Thoughts

Spicy Jambalaya Soup with Andouille Sausage and Chicken is more than just a comfort meal—it’s a one-pot masterpiece that delivers serious flavor with minimal fuss. Whether you’re serving it up for a cozy family dinner, meal prepping for the week, or craving something that sticks to your ribs, this soup brings warmth, spice, and serious satisfaction. It’s easy enough for beginners, customizable for picky eaters, and delicious enough to impress anyone at your table. Once you try it, it’ll be in your regular dinner rotation faster than you can say “pass the hot sauce.” For more dinner inspiration with bold Southern flair, check out our best crockpot marry me chicken or easy creamy garlic butter shrimp. Now go grab your spoon—and maybe a fire extinguisher, just in case.

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