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A steaming bowl of Cajun Jambalaya Soup with chicken, sausage, and rice
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Cajun Jambalaya Soup

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings
Calories: 450kcal

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.