If you’ve ever wished for a bowl of pure comfort that captures bold Cajun flavors in every spoonful, Jambalaya Soup might just be your new favorite. It’s everything you love about classic jambalaya—savory chicken, spicy andouille sausage, tender shrimp, plenty of veggies, and a kick of Cajun spice—all simmered together in a warming, soul-satisfying soup. Whether you’re feeding a crowd or craving cozy leftovers for yourself, this one-pot wonder brings the taste of the bayou straight to your kitchen, and it’s surprisingly easy to make from scratch!
Ingredients You’ll Need
Don’t be intimidated by the ingredient list—each element in Jambalaya Soup has a purpose, bringing depth, color, and heartiness to every bowl. Good ingredients make all the difference, ensuring you’ll savor every delicious bite!
- Chicken thighs or breasts: These provide juicy, tender protein and soak up all the Cajun spices beautifully.
- Andouille sausage: The smoky, spicy flavor is a must for that authentic Creole profile—don’t skip it!
- Shrimp: Add sweetness and delicate texture right at the end, making the soup extra special.
- Olive oil: Gives richness for sautéing and ties all the flavors together.
- Onion: Essential for depth and classic soup flavor.
- Green bell pepper: Lends traditional sweetness and vibrant color—the Cajun “trinity” wouldn’t be complete without it!
- Celery: Adds crunch and grassy undertones, balancing the richness.
- Garlic: Brings bold fragrance and savory notes right at the base.
- Diced tomatoes (canned): Offer brightness, acidity, and a gorgeous red hue.
- Chicken broth: The base for your soup—choose low sodium to control seasoning.
- Long-grain white rice: Gives the soup its signature comfort and makes every bowl filling.
- Cajun seasoning: Packs in signature heat and complexity with just one sprinkle.
- Smoked paprika: Deepens the smoky, complex flavor and adds lovely color.
- Dried thyme: Herbal backbone for a classic Southern depth of taste.
- Bay leaves: Build aromatic complexity as the soup simmers.
- Salt and black pepper: The foundation for perfect seasoning—adjust to taste!
- Sliced green onions and chopped fresh parsley: Add fresh, vibrant pops of color and flavor right before serving.
How to Make Jambalaya Soup
Step 1: Brown the Chicken
Start by heating your olive oil in a large pot or Dutch oven over medium-high heat. Add the bite-sized chicken pieces, season with salt and black pepper, and cook for about 4 to 5 minutes. Let the chicken get a lovely golden sear—this locks in flavor and gives gorgeous texture. Once browned, scoop the chicken onto a plate and set aside for later.
Step 2: Brown the Andouille Sausage
Without wiping out the pot (all that fond is flavor gold!), toss in your sliced andouille sausage. Sauté for 3 to 4 minutes until the sausage slices have a slightly crisp, browned edge. The smoky aroma will kick-start your appetite—I guarantee it!
Step 3: Sauté the Veggies
Next, add the diced onion, bell pepper, and celery—this classic Cajun trinity is the secret to a deeply savory base. Cook the mix for about 5 minutes, stirring occasionally, until everything is softened and aromatic. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
Step 4: Simmer the Soup Base
Pour in the diced tomatoes, chicken broth, then stir in the rice, Cajun seasoning, smoked paprika, dried thyme, and the bay leaves. Return your browned chicken (and any collected juices!) to the pot. Bring everything to a good, lively boil.
Step 5: Simmer to Perfection
Reduce the heat to medium-low and let your Jambalaya Soup simmer for about 20 minutes, stirring every so often. Check the rice—it should be nice and tender by now, soaking up all that flavor-packed broth.
Step 6: Add Shrimp and Finish
Gently stir in the peeled and deveined shrimp. Let the soup bubble for another 5 minutes, just until the shrimp are pink and completely cooked through (don’t overcook or they’ll get rubbery!). Fish out the bay leaves, adjust the soup’s seasoning with a little more salt or pepper if needed, and your pot of goodness is ready.
How to Serve Jambalaya Soup
Garnishes
This is where the magic happens! Sprinkle each bowl with sliced green onions and chopped fresh parsley for a vibrant pop of flavor and color that brings everything together. If you’re feeling adventurous, a dash of hot sauce or a pinch of cayenne delivers a delightful Southern kick!
Side Dishes
Few things pair better with Jambalaya Soup than a piece of warm, crusty French bread—perfect for soaking up every vibrant spoonful. A crisp green salad with a zippy vinaigrette also makes a refreshing counterpoint to the hearty soup.
Creative Ways to Present
For a casual gathering, serve your Jambalaya Soup in big mugs for cozy, fireside vibes, or ladle into shallow bowls and top with a sprinkle of extra Cajun seasoning for dramatic flair. Want to impress? Swirl a spoonful of sour cream or drizzle with Creole aioli for a restaurant-worthy finish!
Make Ahead and Storage
Storing Leftovers
Jambalaya Soup holds up perfectly in the fridge for up to 3 days. Simply cool it completely, transfer to airtight containers, and store. The flavors deepen overnight, so don’t be surprised if it tastes even better the next day!
Freezing
This soup is super freezer-friendly! Portion cooled Jambalaya Soup into freezer-safe containers, leaving a little room for expansion. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Gently reheat on the stovetop over medium-low, stirring occasionally until heated through. If the rice has absorbed extra broth, just splash in a bit more chicken stock or water to loosen the soup to your preferred consistency. Individual servings can also be microwaved—just cover loosely and heat in short bursts, stirring between each until piping hot.
FAQs
Can I use pre-cooked chicken or rotisserie chicken?
Absolutely! If you have leftover or rotisserie chicken on hand, stir it in at the end with the shrimp—just long enough to warm through. It’s a great shortcut for busy nights.
Does this recipe work with brown rice or other grains?
Yes, you can substitute brown rice, but increase the simmering time since it takes longer to cook. You could also try wild rice or even a small pasta for a fun twist, but expect a different texture and adjust liquids as needed.
How spicy is Jambalaya Soup?
The soup has a flavorful warmth from Cajun seasoning and andouille sausage, but it’s family-friendly. If you prefer it extra spicy, add a dash of hot sauce or more cayenne pepper to match your heat preference.
Can I make Jambalaya Soup vegetarian?
With a few swaps, yes! Replace the chicken, sausage, and shrimp with your favorite plant-based proteins (like smoked tofu or tempeh), use vegetable broth, and amp up the beans or okra. It’s still full of flavor and hearty enough for a meal.
What’s the best way to prep ahead for a party?
Chop all your veggies and proteins in advance and keep them refrigerated until ready to cook. You can also prepare the soup base (without the shrimp) a day ahead, then reheat and add shrimp right before serving to keep them perfectly tender.
Final Thoughts
If you’re searching for a crowd-pleasing meal that’s deliciously bold, simple to make, and endlessly comforting, give this Jambalaya Soup a try. It’s a celebration of flavor, color, and New Orleans spirit in one steamy bowl—absolutely worth sharing with friends and family!
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Jambalaya Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Jambalaya Soup recipe brings the flavors of the classic Creole dish in a comforting, hearty soup form. Loaded with chicken, andouille sausage, shrimp, and a mix of Cajun spices, it’s a satisfying meal that’s perfect for chilly days.
Ingredients
For the Soup:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 pound andouille sausage, sliced
- 1/2 pound medium shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 6 cups chicken broth
- 1 cup long-grain white rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
For Garnish:
- Sliced green onions
- Chopped fresh parsley
Instructions
- Prepare the Soup Base: Heat olive oil in a large pot or Dutch oven. Brown chicken pieces, then set aside. Brown sausage, sauté onion, bell pepper, celery, and garlic until softened.
- Cook the Soup: Add diced tomatoes, chicken broth, rice, Cajun seasoning, smoked paprika, thyme, and bay leaves. Return chicken to pot, bring to a boil, then simmer for 20 minutes.
- Finish the Soup: Add shrimp, cook for 5 minutes. Remove bay leaves, adjust seasoning, and garnish with green onions and parsley. Serve hot.
Notes
- Add a dash of hot sauce or cayenne for extra spice.
- This soup reheats well and can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Cajun, Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
