Description
This hearty and flavorful Jambalaya Soup combines tender chicken, smoky andouille sausage, and a medley of vegetables simmered with aromatic Cajun spices and long-grain rice in a savory broth, creating a comforting and satisfying one-pot meal perfect for any occasion.
Ingredients
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:
- 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
- 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
Instructions
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chicken pieces and sliced andouille sausage. Cook while stirring for 3-4 minutes until browned and mostly cooked through.
3. Add the chopped onions, green bell pepper, and celery. Cook for 6-7 minutes, stirring occasionally, until softened and fragrant.
4. Stir in the chopped garlic and cook for 1 minute until aromatic.
5. Sprinkle in Cajun seasonings, thyme, oregano, salt, and pepper. Stir and cook for 30 seconds to bloom the spices.
6. Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add hot sauce if desired and place bay leaves on top.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, or until the rice is tender and flavors are absorbed.
8. Remove the bay leaves. Garnish with chopped green onions, parsley, and red chili flakes.
9. Serve hot with extra hot sauce on the side.
Notes
For a soupier texture, use only 1 cup of rice instead of 2.
Increase the Cajun seasoning or hot sauce for more heat.
You can substitute smoked sausage or kielbasa for the andouille.
Rinse the rice thoroughly before cooking to avoid a gummy texture.
Leftovers can be stored in the refrigerator for up to 3 days and reheat well.