Chicken and Sausage Jambalaya Soup
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Unrated
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Prep Time
5 mins
-
Cook Time
5 mins
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Servings
8
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Calories
342 kcal
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Course
Main Course, Soup
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Cuisine
American
Chicken and Sausage Jambalaya Soup
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This flavor-packed jambalaya soup recipe is made with tender chicken, smoked andouille sausage, okra and rice. A warm and hearty soup perfect for a cold day, this spin-off of the classic jambalaya is delicious healthy meal ideal for prepping ahead or freezing for another day.
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Ingredients
- 2 tablespoons olive oil (divided)
- 1 pound smoked andouille sausage (diced or thinly sliced)
- 1 medium onion (diced)
- 1 bell pepper (any color, diced)
- 1 talk celery (diced)
- 2 cloves garlic (minced)
- 1 chicken breast (cubed)
- 6 cups chicken broth
- 12 ounces sliced okra (fresh or frozen)
- 2 tablespoons Cajun Seasoning (divided)
- salt and pepper (to taste)
- 14 ounces fire roasted diced tomatoes
- ½ cup white rice (such as Carolina gold)
- minced scallions (optional garnish)
Instructions
- In a large soup pot, heat one tablespoon of the olive oil over medium high heat. Add in the diced sausage and stir well. Saute until caramelized and golden brown, about 4-5 minutes, stirring frequently. Remove from pan and set aside.
- While sausage is cooking, sprinkle the chicken cubes with 1 tablespoon of the Cajun seasoning plus salt and pepper. Once you remove sausage from the pan, add the chicken to the pan and cook until cooked through, about 3-4 minutes, stirring frequently. Remove chicken from pan and set aside.
- Add the second tablespoon of olive oil to the pot and warm for 20 seconds before adding in the diced onion and peppers. Sprinkle with remaining 1 tablespoon Cajun seasoning plus salt and pepper to taste then stir well. Grate in two cloves of garlic with a microplane and stir again. Continue sauteing veggies until tender, about 3-4 minutes, before stirring in the cooked chicken and sausage.
- Pour chicken broth in to the pot and use a wooden spoon to scrape up any browned bits from the bottom. Add tomatoes along with one more pinch salt and pepper then bring to a boil. Stir in okra and rice along with another pinch salt and pepper. Return to boil once again then reduce to low and simmer for 15 minutes until rice is cooked through. Check for seasoning and adjust accordingly. Serve with minced scallions on top if you wish.
Notes
- If you can’t find fresh okra, frozen works great! Ideal for freezing or prepping ahead, it tastes even better on days 2 and 3.
Nutrition Information
Show Details
Serving
1cup
Calories
342kcal
(17%)
Carbohydrates
20g
(7%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
70mg
(23%)
Sodium
1235mg
(51%)
Potassium
578mg
(17%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1889IU
(38%)
Vitamin C
31mg
(34%)
Calcium
78mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 342kcal | 17% |
| Carbohydrates | 20g | 7% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 70mg | 23% |
| Sodium | 1235mg | 51% |
| Potassium | 578mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1889IU | 38% |
| Vitamin C | 31mg | 34% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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