If you are craving a meal that warms your soul and packs a flavorful punch, this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe is an absolute must-try. This dish brings together the smoky richness of andouille sausage, tender bites of chicken, and the vibrant freshness of vegetables—all simmered in a spicy, tomato-based broth with Cajun seasonings that deliver a delightful kick. It’s like a cozy bowl of Louisiana sunshine that hugs you from the inside out, perfect for sharing with friends or feeding a hungry family on a chilly evening.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that each play a vital role in building the dish’s incredible depth of flavor, texture, and color. Whether it’s the smoky sausage, the fragrant herbs, or the hearty rice, every component works together in perfect harmony.
- Andouille or smoked sausage (8 ounces): Adds a deeply smoky, spicy character that is the backbone of the jambalaya.
- Boneless skinless chicken thighs (1 pound): Tender and juicy, perfect for soaking up all those fantastic spices.
- Onion (1 large, chopped): Provides a sweet and savory base to the soup’s flavor profile.
- Green bell pepper (1 large, chopped): Brings a fresh, slightly bitter crunch and bright color.
- Celery (2 stalks, chopped): Adds aromatic depth and balances out the spices.
- Garlic (4 cloves, chopped): Essential for that unmistakable warm, pungent aroma.
- Fire roasted diced tomatoes (28 ounces): Give the soup its rich color and smoky tomato flavor.
- Cajun seasonings (1 tablespoon): The magical spice blend that delivers authentic Louisiana heat and complexity.
- Dried thyme (1 teaspoon): Adds an earthy, herbal nuance.
- Dried oregano (1 teaspoon): Enhances the savory undertones.
- Salt and pepper (to taste): To bring all the flavors into perfect balance.
- Dried bay leaves (3): Infuse the soup with subtle floral and herbal notes.
- Hot sauce (for serving): Optional, but highly recommended for those who crave an extra kick.
- Chopped green onion, parsley, red chili flakes (for garnish): Brighten and freshen each spoonful.
- Vegetable oil (2 tablespoons): For browning the meat and sautéing the veggies.
- Long-grain white rice (2 cups, rinsed): Adds comforting heartiness and soaks up all the bold flavors.
- Chicken broth (6 cups): The savory liquid base that ties everything together beautifully.
How to Make Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
Step 1: Brown the Meat
Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Toss in the chicken pieces and thinly sliced andouille sausage, cooking them while stirring for about 3 to 4 minutes. You want to achieve a nice brown crust on the meat, which adds incredible flavor and a little bit of texture to the soup. This step sets a delicious foundation for the whole dish.
Step 2: Sauté the Vegetables
Once the meat is browned and mostly cooked through, it’s time to add the chopped onion, green bell pepper, and celery. These classic “holy trinity” vegetables are the heart of Cajun cuisine and lend this soup its distinctive aroma and flavor profile. Cook them for 6 to 7 minutes until softened and fragrant, stirring from time to time so nothing sticks or burns.
Step 3: Add the Garlic
Next, stir in the chopped garlic and let it cook for about one minute. Garlic releases its wonderful aroma quickly, so you don’t want to overcook it. This brief step ensures the garlic flavors blend seamlessly into the background without turning bitter.
Step 4: Bloom the Spices
Sprinkle in the Cajun seasonings, dried thyme, dried oregano, salt, and pepper. Keep stirring constantly as you do this—it only takes about 30 seconds to bloom the spices, awakening their essential oils and deepening their flavors. This small but important step transforms the dish into a vibrant celebration of southern spice and herbs.
Step 5: Add Rice and Liquids
Now stir in the rinsed long-grain white rice, chicken broth, and fire roasted diced tomatoes. If you love that extra heat, feel free to splash in a little hot sauce at this stage. Nestle the dried bay leaves on top. Everything will start coming together beautifully as the rice absorbs all the smoky, spicy, and savory notes.
Step 6: Simmer the Soup
Bring the mixture up to a boil, then immediately lower the heat to a gentle simmer. Cover the pot and let the soup cook for 25 to 30 minutes. This slow simmer allows the rice to soften and take on all those flavors in the broth, while the chicken and sausage continue to tenderize. You can adjust the cooking time if you prefer a soupier texture by using less rice or a slightly longer cook for a thicker stew-like consistency.
Step 7: Garnish and Serve
Remove the bay leaves before serving. Finish your bowl of Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe by sprinkling on chopped green onions, fresh parsley, and red chili flakes. These garnishes add fresh bursts of color and a bit of brightness that elevate the overall taste and presentation. Serve hot, with a side of extra hot sauce for those who like to turn up the heat even more.
How to Serve Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
Garnishes
Don’t underestimate the power of fresh garnishes! A handful of chopped green onions and parsley add wonderful freshness, while red chili flakes give an inviting pop of color and spice. If you’re feeling adventurous, a squeeze of fresh lime juice brightens every spoonful beautifully too.
Side Dishes
This hearty soup pairs beautifully with crusty French bread or warm cornbread to sop up the delicious broth. A simple green salad with a tangy vinaigrette can offer a nice contrast and keep the meal balanced. For a truly indulgent feast, serve alongside fried okra or crispy hush puppies.
Creative Ways to Present
For entertaining, serve your Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe in small bowls topped with a dollop of creamy sour cream or a sprinkle of shredded cheddar cheese. You can also turn it into a fun “buffet bowl” experience by setting out various garnishes and sides so everyone can customize their bowl just how they like it.
Make Ahead and Storage
Storing Leftovers
This soup tastes even better the next day as the flavors continue to meld. Once cooled, store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, give it a good stir before reheating as some rice may settle at the bottom.
Freezing
You can freeze this delicious Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe for up to 3 months. Just make sure to cool it completely, then transfer to freezer-safe containers. Because of the rice, texture might change slightly after freezing, but the flavor remains fantastic. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to prevent burning on the bottom. You may want to add a splash of chicken broth or water to loosen the consistency if it’s thickened too much. Microwave reheating works too—just cover and stir halfway through.
FAQs
Can I substitute the andouille sausage with another type of sausage?
Absolutely! While andouille sausage gives the soup its classic smoky flavor, you can use any smoked sausage or spicy kielbasa you prefer. Just choose a sausage with good flavor to maintain the richness of the dish.
Is it possible to make this recipe vegetarian?
Yes! Replace the chicken broth with vegetable broth, omit the meat, and add extra vegetables like mushrooms or okra for heartiness. You could also use smoked tofu or a vegetarian sausage alternative to keep the smoky vibe.
How spicy is this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe?
The heat level is moderate and comes mainly from the Cajun seasonings and andouille sausage. You can easily adjust the spice by adding more or less Cajun seasoning, or by controlling the amount of hot sauce added during cooking and serving.
Can I use brown rice instead of white rice?
Yes, but keep in mind brown rice takes longer to cook and has a firmer texture. You may need to increase the simmering time and check the rice frequently to get the perfect tenderness.
Is this soup gluten-free?
Most of the ingredients are naturally gluten-free, but be sure to check your sausage and Cajun seasoning labels to confirm they contain no gluten. Using gluten-free chicken broth is also important to keep the dish safe for those with gluten sensitivities.
Final Thoughts
I truly hope you give this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe a try because it’s one of those special dishes that brings comfort, vibrant flavor, and a bit of Cajun magic into your kitchen. Easy to make, full of personality, and endlessly satisfying, it’s sure to become a beloved favorite for you and everyone you share it with. Happy cooking and enjoy every spicy, savory spoonful!
Print
Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This Spicy Jambalaya Soup with Andouille Sausage and Chicken is a hearty, flavorful one-pot meal inspired by classic Cajun cuisine. Combining tender chicken thighs, smoky andouille sausage, vibrant vegetables, and aromatic spices with fire-roasted tomatoes and long-grain rice, this comforting soup simmers to perfection, making it ideal for family dinners or chilly evenings. Topped with fresh green onions, parsley, and a kick of red chili flakes, it offers a delightful balance of spice and savory depth.
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
Garnishes
- Chopped green onion
- Chopped parsley
- Red chili flakes
Other Ingredients
- 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
- Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the bite-sized chicken pieces and thinly sliced andouille sausage. Cook while stirring for 3-4 minutes until the meat is browned and mostly cooked through, developing rich color and flavor.
- Sauté Vegetables: Add the chopped onion, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant, which forms the flavor base of the soup.
- Add Garlic: Stir in the chopped garlic and cook for about 1 minute until the garlic releases its aroma and softens, building layers of savory aroma.
- Bloom Spices: Sprinkle in the Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to toast and bloom the spices, enhancing their flavors for the soup.
- Add Rice and Liquids: Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a little hot sauce at this stage if you desire extra heat. Place the dried bay leaves on top to infuse the broth with subtle aromatic notes.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is tender and has absorbed the flavors. Adjust the cooking time depending on your preferred rice texture and soup consistency.
- Garnish and Serve: Remove the bay leaves before serving. Garnish the jambalaya soup with freshly chopped green onions, parsley, and a sprinkle of red chili flakes for extra spice. Serve hot with additional hot sauce on the side for those who like it spicier.
Notes
- For a soupier consistency, reduce the rice to 1 cup instead of 2 cups.
- Adjust Cajun seasoning and hot sauce quantities according to your heat preference.
- Use boneless skinless chicken thighs for tenderness and moisture; chicken breasts can be substituted but may result in drier meat.
- Fire roasted diced tomatoes add depth of flavor; regular diced tomatoes can be used in a pinch.
- Leftovers taste even better the next day as the flavors meld further.
