There is nothing like a bowl of steaming soup on a chilly winter evening. It warms you from the inside out immediately. This Cajun Jambalaya Soup is exactly what your family needs tonight.
It brings all the bold flavors of Louisiana to your table. You get smoky sausage and tender chicken in every bite. It is filling, fresh, and incredibly satisfying for everyone.
Why You’ll Love This Recipe
This soup is a total winner for busy families. It is packed with high-protein ingredients to keep you full. Everything cooks in just one pot for easy cleanup later.
It is perfect for those cold winter weeknights. The bold spices make even a simple dinner feel special. You will love how budget-friendly these pantry staples are.
Simple Method
Making this soup is very straightforward and stress-free. You start by browning the meat to build flavor. This step creates a rich and savory base. Even beginners can master this recipe with ease.
You just let everything simmer together in the pot. The rice cooks right in the flavorful broth. It is a hands-off meal once the simmering starts.
Ingredients You’ll Need
This recipe uses simple produce and hearty meats for the best flavor.
- 12 oz andouille sausage, sliced into rounds
- 1 lb boneless skinless chicken thighs, cubed
- 1 large onion, diced
- 1 green bell pepper, diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken stock
- 1 cup long-grain white rice, uncooked
- 2 tbsp Cajun seasoning blend
- 1 tsp dried thyme
- 2 bay leaves
- 2 tbsp vegetable oil
- 1/4 cup chopped fresh parsley
Step-by-Step Directions
- Heat vegetable oil in a large Dutch oven or stockpot over medium-high heat.
- Brown the andouille sausage rounds for 3-4 minutes until fat is rendered, then remove with a slotted spoon.
- Add chicken cubes to the pot and sear until browned on all sides, then remove and set aside with the sausage.
- In the remaining fat, sauté the onion, bell pepper, and celery for 5-7 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the Cajun seasoning, dried thyme, and bay leaves.
- Deglaze the pot with chicken stock, scraping the bottom to release browned bits.
- Add the diced tomatoes with juice, browned sausage, and chicken back into the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
- Add the uncooked rice to the soup, cover, and simmer for an additional 15-20 minutes until the rice is tender.
- Remove bay leaves, adjust seasoning with salt and pepper if needed, and serve hot.
Best Ways to Enjoy It
Serve this soup in big, wide bowls. It looks beautiful with a sprinkle of fresh parsley on top. The green color pops against the red broth. It is a feast for your eyes too.
Add a side of buttery cornbread for dipping. A simple side salad provides a nice crunch. Set the table and enjoy a cozy night in with your family.
Storage & Reheating
This soup stores beautifully in the fridge. Keep it in an airtight container for four days. The flavors actually improve overnight as they mingle. It is great for meal prep lunches.
The rice will soak up some liquid as it sits. Just add a splash of broth when reheating. Warm it gently on the stove over medium heat. You can also freeze it for up to three months.
Tips for Best Results
- Don’t skip browning the sausage for deep flavor.
- Always scrape the bottom of the pot when deglazing.
- Use chicken thighs instead of breasts for tender meat.
- Rinse your rice before adding it to remove starch.
- Add a squeeze of lemon for a bright finish.
- Adjust the Cajun seasoning to your preferred heat level.
- Keep the lid on tight while the rice simmers.
Easy Flavor Ideas
- Add frozen okra for a traditional thickening texture.
- Swap chicken for shrimp during the last five minutes.
- Use cauliflower rice for a lighter, low-carb option.
- Stir in kale at the end for extra greens.
Common Questions
Can I use brown rice?
Yes, but you must increase the cooking time. Brown rice takes about 40 minutes to soften. You may need extra chicken stock too.
Is this soup very spicy?
It depends on your Cajun seasoning brand. Some are mild while others are quite hot. Start with half the amount if you are sensitive.
I hope this soup brings a little warmth to your table tonight. It is a family favorite in my kitchen for a reason. Happy cooking, friends!
— Katie Wood
Ingredients
- 12 oz andouille sausage, sliced into rounds
- 1 lb boneless skinless chicken thighs, cubed
- 1 large onion , diced
- 1 green bell pepper, diced
- 2 stalks celery , sliced
- 3 cloves garlic , minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups chicken stock
- 1 cup long -grain white rice, uncooked
- 2 tbsp Cajun seasoning blend
- 1 tsp dried thyme
- 2 bay leave s
- 2 tbsp vegetable oil
- 1/4 cup chopped fresh parsley
Instructions
- Heat vegetable oil in a large Dutch oven or stockpot over medium-high heat.
- Brown the andouille sausage rounds for 3-4 minutes until fat is rendered, then remove with a slotted spoon.
- Add chicken cubes to the pot and sear until browned on all sides, then remove and set aside with the sausage.
- In the remaining fat, sauté the onion, bell pepper, and celery for 5-7 minutes until softened.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the Cajun seasoning, dried thyme, and bay leaves.
- Deglaze the pot with chicken stock, scraping the bottom to release browned bits.
- Add the diced tomatoes with juice, browned sausage, and chicken back into the pot.
- Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes.
- Add the uncooked rice to the soup, cover, and simmer for an additional 15-20 minutes until the rice is tender.
- Remove bay leaves, adjust seasoning with salt and pepper if needed, and serve hot.
