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This comforting jambalaya soup brings bold Cajun flavor to your table in one satisfying bowl. Loaded with juicy chicken smoky andouille sausage and tender rice it is all simmered in a richly spiced tomato broth. Perfect for chilly evenings or whenever you crave something hearty and soul warming
I first whipped this up on a cold weeknight when I had leftover sausage and chicken in the fridge. The whole family devoured it and it quickly became a go to comfort meal
Ingredients
- Vegetable oil adds richness and helps brown the meat choose a neutral oil or olive oil
- Andouille sausage gives the soup its signature smoky flavor use good quality smoked sausage
- Boneless chicken thighs or breasts bring juicy texture and extra protein
- Onion bell pepper celery and garlic form the classic Cajun flavor base known as the Holy Trinity
- Cajun seasoning thyme oregano and bay leaves deepen the flavor opt for fresh spices for the best result
- Long grain or medium grain rice cooks up fluffy and soaks in all the broth flavor
- Chicken broth or stock builds body and a savory base go for low sodium if preferred
- Fire roasted tomatoes give a hint of charred sweetness and complexity
- Hot sauce adds heat and zing tailor to your spice preference
- Chopped green onion parsley and red chili flakes for garnish add freshness and extra pop
Step-by-Step Instructions
- Brown the Meats
- In a large pot or Dutch oven heat oil over medium heat. Add the sliced sausage and diced chicken. Sear for 5 to 7 minutes until golden and cooked through. Remove and set aside
- Sauté the Vegetables
- Add onion bell pepper and celery to the pot. Cook for 5 to 7 minutes until softened and fragrant stirring occasionally to prevent sticking
- Bloom the Garlic and Spices
- Stir in minced garlic and cook for 1 minute until aromatic. Sprinkle in Cajun seasoning thyme oregano salt and pepper. Stir to coat the vegetables evenly
- Add the Base Ingredients
- Return the chicken and sausage to the pot. Pour in the rice broth and fire roasted tomatoes. Stir well to combine. Add bay leaves and a few dashes of hot sauce
- Simmer the Soup
- Bring everything to a boil then reduce heat to low. Cover and simmer gently for 20 to 30 minutes until the rice is tender and the flavors have melded
- Finish and Garnish
- Remove bay leaves. Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped parsley green onion and a sprinkle of red chili flakes
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My favorite part of this dish is the smoky andouille sausage. It brings everything together and makes the kitchen smell amazing. My kids love dipping bread into the rich broth and it always disappears fast
Storage Tips
Let the soup cool completely before storing. Keep in a sealed container in the refrigerator for up to five days. Reheat gently on the stovetop over low heat adding a splash of broth if needed to loosen it. For longer storage freeze in airtight containers for up to three months. Thaw overnight in the fridge before reheating
Ingredient Substitutions
Use kielbasa or chorizo if andouille is not available. Chicken breast can replace thighs for a leaner option. Crushed or diced tomatoes can stand in for fire roasted tomatoes in a pinch. Try vegetable broth if you need a lighter flavor
Serving Suggestions
Serve with warm cornbread crusty baguette or over a scoop of extra rice for a hearty dinner. A dollop of sour cream or a squeeze of lemon brightens the dish. Pair with a crisp green salad for balance
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Cultural Context
Jambalaya is a cornerstone of Cajun and Creole cooking rooted in Louisiana’s culinary traditions. This soup version blends the bold seasonings of traditional jambalaya with the comfort of a warming broth based dish. It is a fusion that celebrates regional heritage and makes it easy to enjoy a taste of the South
Commonly Asked Questions
- → Can I use a different sausage than andouille?
Yes, any smoked sausage like kielbasa or chorizo can work as a substitute for andouille in jambalaya soup.
- → What kind of rice works best?
Long grain or medium grain rice is ideal, as it holds up well without turning mushy during simmering.
- → How can I make it spicier?
For more heat, increase the hot sauce or add cayenne pepper, red chili flakes, or sliced jalapeños.
- → Can I add shrimp to the soup?
Absolutely. Add peeled and deveined raw shrimp about 5-6 minutes before serving to cook them through.
- → How do I store leftovers?
Refrigerate in a sealed container for up to 5 days. Reheat on the stovetop or microwave gently.
- → Can jambalaya soup be frozen?
Yes, freeze for up to 3 months. However, rice may soften slightly after thawing and reheating.