Cajun Jambalaya Soup

When I make this jambalaya soup, I’m aiming for comfort with bold Southern flavor. The broth is rich and savory, infused with Cajun spices, garlic, and herbs that slowly bloom as the soup simmers. Each spoonful gives me tender rice that has soaked up all that flavor, smoky slices of sausage, juicy chicken pieces, and soft vegetables that melt into the base. The tomatoes add a subtle sweetness and acidity that balance everything out, while the green onions on top give it a fresh finish. It’s hearty, cozy, and the kind of meal that fills the kitchen with the smell of home cooking.

Why You’ll Love This Recipe

You’ll love this jambalaya soup because it delivers all the bold, classic flavors of jambalaya in an easy, cozy soup form. It’s filling without being heavy, packed with protein, and made in one pot, which means less cleanup. The flavors get even better as it sits, making it perfect for leftovers, meal prep, or feeding a crowd. It’s comfort food with personality.

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Cajun Jambalaya Soup

This Jambalaya Soup is a comforting, one-pot meal made with andouille sausage, chicken, rice, vegetables, and Cajun seasoning simmered in a flavorful tomato-based broth until rich and satisfying.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine American

Servings 8

Ingredients

  

• ½ pound andouille or smoked sausage thinly sliced
• 1 pound boneless skinless chicken thighs cut into bite-sized pieces
• 1 Onion chopped
• 1 GGreen bell pepper chopped
• 2 Celery Stalks chopped
• 4 cloves garlic chopped
• 28 ounces Fire Roasted Diced TTomatoes
• 1 tablespoon Cajun Seasoning or more to taste
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Oregano
• 1 teaspoon Season Salt
• ½ teaspoon Black Pepper
• 3 dried Bay Leaves
• Dash Tabasco or Hot sauce
• Chopped green onion chopped parsley, red chili flakes for garnishment
• 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

 

• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced andouille or smoked sausage. Cook for 3 to 4 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.
• Add the chicken pieces to the same pot. Cook until lightly browned and cooked through. Remove and set aside with the sausage.
• Add the cooked sausage back into the pot
• Then add the chopped onion, green bell pepper, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables soften and become fragrant.
• Stir in the chopped garlic and cook for about 1 minute until aromatic.
• Add Cajun seasoning, dried thyme, dried oregano, salt, and pepper. Stir continuously for about 30 seconds to bloom the spices and deepen the flavor.
• Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a dash of hot sauce if desired. Place the bay leaves on top.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 to 35 minutes, or until the rice is tender and the soup has thickened to your liking.
• Remove the bay leaves. Taste and adjust seasoning if needed. Garnish with chopped green onions, parsley, and red chili flakes. Serve hot with extra hot sauce on the side.

Video

Recipe Tips

For a soupier consistency, use only 1 cup of rice instead of 2 and add an extra cup of broth if needed. The rice continues to absorb liquid as it sits.

Keyword cajun jamabalaya soup, jambalaya recipes, jambalaya soup, soup recipes

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