Jambalaya Soup

5 from 1 vote

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.

Prep Time15

Cook Time30

Resting Time10

Total Time55

Course: Main Course, Soup

Cuisine: Cajun

Servings:

Calories: 340kcal

Author: Valerie Brunmeier

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

Storage

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.)

This recipe is naturally gluten-free as long as you choose a certified gluten-free broth, and sausage, and Cajun seasoning (if using a store-bought blend).

Nutrition