Jambalaya Soup Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
40 mins
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Servings
8
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Calories
434 kcal
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Course
Main Course, Soup
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Cuisine
American
Jambalaya Soup Recipe
Description
The recipe begins by browning chicken and andouille sausage to develop a deep flavor base. Chopped onion, green bell pepper, and celery cook until softened before adding garlic and a blend of Cajun seasoning, thyme, and oregano to intensify the aromatic profile. The rice is rinsed and added along with chicken broth and fire-roasted tomatoes, lending a slightly smoky, tangy note to the dish.
Simmering with bay leaves allows flavors to meld while the rice cooks to tender consistency. The final dish balances spiced meats, herbaceous vegetables, and a savory tomato-based broth. Garnishes of chopped green onion, parsley, and chili flakes add freshness and mild heat. Hot sauce can be served alongside to customize spiciness.
This Jambalaya Soup works well as a filling main dish, particularly favored during cooler seasons. Practical additions include Worcestershire sauce for complexity and the option to add shrimp near the end of cooking for variety.
Ingredients
- 2 tablespoons vegetable oil
- 1/2 pound andouille sausage thinly sliced (8 ounces, or smoked sausage
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 onion chopped, large
- 1 green bell pepper chopped, large
- 2 celery chopped, stalks
- 4 cloves garlic chopped
- 1 tablespoon Cajun seasoning or more to taste
- 1 teaspoon thyme dried
- 1 teaspoon oregano dried
- salt to taste
- black pepper to taste
- 2 cups long-grain white rice rinsed until water runs clear and drained (use 1 cup for soupier)
- 6 cups chicken broth
- 28 ounces fire roasted tomatoes diced
- 3 bay leaves dried
- hot sauce for serving
- green onion chopped parsley, red chili flakes, chopped, for garnish
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. Add chicken and andouille sausage. Cook, stirring, for 3-4 minutes to brown the meat and cook mostly through.
- Add the onions, peppers and celery. Cook for 6-7 minutes, until softened.
- Add garlic and cook for 1 minute, or until the garlic blooms.
- Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds to bloom the spices.
- Stir in the rice, chicken broth, and fire roasted tomatoes (and a little hot sauce, if desired). Top with bay leaves. Bring to a boil then reduce heat. Cover and simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
- Garnish with chopped green onion, parsley, and chili flakes. Serve with hot sauce on the side.
Notes
- Adding 2-3 teaspoons Worcestershire sauce before simmering enhances flavor complexity.
- Uncooked shrimp can be added 5-6 minutes before serving to cook through for a seafood variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 48g | 16% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 477mg | 20% |
| Potassium | 617mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 16mg | 18% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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