This hearty Jambalaya Soup brings all the bold flavor of the classic Louisiana dish to a cozy, one-pot meal. Loaded with tender chicken, smoky sausage, vegetables, and rice in a rich, Cajun-spiced broth, it’s a comforting dinner that’s perfect for chilly nights.
If you love jambalaya but want something a little cozier for soup season, Jambalaya Soup is the best of both worlds. It’s a hearty, satisfying stovetop recipe that’s quick enough for a weeknight dinner.
This recipe is just one of many ways that I use my beloved Cajun Seasoning Mix to add authentic and totally irresistible flavor.
Recipe Highlights
- Quick and Easy: Ready in under an hour with about 15 minutes of prep.
- One-Pot Simplicity: Made with easy-to-find ingredients and minimal cleanup.
- Spicy or Mild: It’s easy to adjust the heat level to suit your taste.
- Meal in One: This is a hearty soup with chicken, sausage, and rice.
- Tastes Even Better Tomorrow: The leftovers make a delicious lunch the next day.
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts cut into bite-sized pieces cook quickly and become tender as the soup simmers. You can also use thighs for a slightly richer flavor.
- Smoked sausage: Andouille sausage is the traditional choice for jambalaya and adds a bold, smoky kick, but kielbasa works just as well if you prefer a milder flavor.
- Cajun seasoning: A good seasoning blend is key to getting that authentic jambalaya flavor. I always use my homemade Cajun Seasoning Mix — it’s well-balanced, flavorful, and easy to adjust for heat. You can use a store-bought Cajun or Creole seasoning, if you’d like.
- Fire roasted tomatoes: These add a subtle smoky depth you won’t get from regular diced tomatoes. Don’t drain them — the juices help build the broth.
- Rice: Long-grain white rice cooks up fluffy and tender without turning mushy. Be sure to rinse it until the water runs clear to remove excess starch and keep the broth nice and brothy.
- Bell peppers, onion, and celery: This classic trio, also known as the “holy trinity” in Cajun and Creole cooking. They build the flavorful base for the soup.
- Cayenne pepper: Optional, but a little goes a long way if you want to dial up the heat. Start small and taste before adding more.
How to Make Jambalaya Soup
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Brown the meat: Heat the oil in a Dutch oven and cook the chicken and sausage until lightly browned. Remove and set aside.
- Sauté the veggies: Cook the onion, bell peppers, and celery until softened. Stir in the garlic, Cajun seasoning, thyme, cayenne, and tomato paste.
- Build the soup: Add the fire roasted tomatoes, then return the chicken and sausage to the pot.
- Simmer and serve: Add the broth, bring to a boil, then stir in the rice. Reduce the heat, cover, and cook until the rice is tender, then let the soup rest for 10 minutes before serving.
Storage Tips
Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors continue to develop as it sits, so it’s even better the next day.
Reheat: Warm gently on the stove over medium-low heat or in the microwave, adding a splash of broth or water if the soup has thickened.
Freeze: This soup freezes well for up to 3 months. Thaw it overnight in the fridge before reheating. (Keep in mind the rice will soften a bit, but the flavor will still be delicious.)
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Jambalaya Soup
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 pound boneless skinless chicken breast, cut into ½ inch bite-sized pieces
- 13.5 ounces fully cooked smoked sausage, like andouille or kielbasa, cut into ½ inch pieces
- 1 cup diced yellow onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 ribs celery, chopped
- 2 teaspoons minced garlic
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper, or to taste
- 2 tablespoons tomato paste
- 2 quarts (8 cups) low-sodium chicken broth
- 14 ounce can fire roasted diced tomatoes, undrained
- ¾ cup long-grain white rice, rinsed until water runs clear
- Salt and freshly ground pepper, optional and to taste
- parsley for garnish, optional
Instructions
- Heat 1 tablespoon oil in Dutch oven over MEDIUM-HIGH heat. Add the chicken and sausage and cook until lightly browned, about 3 to 4 minutes (it’s okay if the chicken isn’t cooked through at this point). With a slotted spoon, transfer the chicken and sausage to a plate and set aside.
- Add the remaining 1 tablespoon oil to the pot and return it to MEDIUM heat. Add the onions, peppers, and celery and cook, stirring frequently, until softened, about 4 to 5 minutes. Stir in the garlic, Cajun seasoning, thyme, and cayenne and cook until fragrant, about 30 seconds. Add the tomato paste and mix to combine well with the vegetable mixture.
- Add the chicken broth and tomatoes and return the chicken and sausage to the pan. Bring the mixture to a boil and add the rice. Reduce the heat to LOW, cover, and simmer until the rice is tender, about 20 minutes.
- Taste and season with salt, pepper, and additional cayenne, only if needed and garnish with parsley, if you’d like. Remove from the heat and let it rest about 10 minutes before serving.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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