Description
This Spicy Jambalaya Soup combines smoky andouille sausage with tender chicken thighs in a flavorful broth loaded with vegetables, fire-roasted tomatoes, and Cajun spices. Hearty rice simmers in the pot creating a warming, comforting dish with a perfect balance of spice and savory depth. Garnished with fresh herbs and chili flakes, this soup is an easy one-pot meal perfect for cold days or whenever you crave bold Louisiana-inspired flavors.
Ingredients
Scale
Meats
- 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
- 2 tablespoons vegetable oil
Grains
- 2 cups long-grain white rice, rinsed until water runs clear and drained (use 1 cup for soupier consistency)
Liquids & Broth
- 6 cups chicken broth
Spices & 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
Garnishes & Condiments
- Hot sauce, for serving
- Chopped green onion
- Chopped parsley
- Red chili flakes
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, stirring continuously, for 3-4 minutes until the meat is nicely browned and mostly cooked through.
- Sauté Vegetables: Add the chopped onion, green bell pepper, and celery to the pot. Continue cooking for 6-7 minutes, stirring occasionally, until the vegetables soften and become fragrant, creating a flavorful base for the soup.
- Add Garlic: Stir in the chopped garlic and cook for an additional 1 minute, allowing the garlic to release its aroma and soften without burning.
- Bloom Spices: Sprinkle the Cajun seasoning, dried thyme, dried oregano, salt, and pepper evenly over the mixture. Stir continuously for about 30 seconds to bloom the spices and deepen the flavor profile.
- Add Rice and Liquids: Stir in the thoroughly rinsed and drained long-grain white rice, followed by the chicken broth and fire roasted diced tomatoes. Optionally, add a little hot sauce now for added heat. Place the dried bay leaves on top for an infused aroma during cooking.
- Simmer the Soup: Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes until the rice is tender and has absorbed the rich flavors of the broth and spices. Adjust timing according to your preferred rice texture.
- Garnish and Serve: Remove the bay leaves carefully. Ladle the soup into bowls and garnish with chopped green onions, parsley, and red chili flakes. Serve hot with extra hot sauce on the side for those who enjoy more heat.
Notes
- For a soupier consistency, use 1 cup of rice instead of 2 cups.
- Andouille sausage can be substituted with smoked sausage if unavailable.
- Adjust the Cajun seasoning and hot sauce amounts to your preferred spice level.
- Rinsing the rice thoroughly removes excess starch preventing the soup from becoming too thick or gummy.
- This soup stores well and flavors even improve after a day in the fridge.
- Reheat gently on stovetop or in microwave; add a splash of broth if thickened.
