Jambalaya Soup Smoky Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons vegetable oil or olive oil
02 -
12 ounces andouille sausage, sliced
03 -
1 pound boneless chicken thighs or breasts, diced
04 -
1 medium onion, chopped
05 -
1 bell pepper, chopped
06 -
2 celery stalks, chopped
07 -
4 garlic cloves, minced
08 -
1 tablespoon Cajun seasoning
09 -
1 teaspoon dried thyme
10 -
1 teaspoon dried oregano
11 -
2 bay leaves
12 -
Salt and black pepper to taste
13 -
1 cup long grain or medium grain rice
14 -
6 cups chicken broth or stock
15 -
1 can (14.5 ounces) fire roasted tomatoes
16 -
Hot sauce, to taste
→ Optional Garnishes
17 -
Chopped green onion
18 -
Chopped parsley
19 -
Red chili flakes
# Step-by-Step Directions:
01 -
In a large pot or Dutch oven over medium heat, brown the chicken and sausage in oil for 5–7 minutes until lightly seared.
02 -
Add chopped onion, bell pepper, and celery to the pot. Cook for 5 minutes until vegetables are softened.
03 -
Stir in minced garlic and cook for 1 minute. Add Cajun seasoning, thyme, oregano, salt, and pepper. Stir well.
04 -
Add rice, chicken broth, and fire roasted tomatoes. Stir in hot sauce as desired. Add bay leaves and bring to a simmer.
05 -
Cover and simmer for 20–30 minutes until rice is fully cooked and soup has thickened.
06 -
Remove bay leaves. Taste and adjust seasoning. Serve hot, garnished with parsley, green onions, and chili flakes.
# Helpful Notes:
01 -
Use 2 cups of rice for a thicker soup, or 1 cup for a thinner consistency.
02 -
For enhanced depth of flavor, add 2–3 teaspoons of Worcestershire sauce before simmering.
03 -
To include shrimp, stir in peeled and deveined raw shrimp 5–6 minutes before serving.