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.
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.
