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
Scale
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.
