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Spicy jambalaya soup with andouille sausage and chicken served in white bowl garnished with green onions and red chili flakes

Spicy Jambalaya Soup with Andouille Sausage and Chicken

This hearty and flavorful jambalaya soup combines tender chicken, smoky andouille sausage, and a medley of vegetables simmered with aromatic Cajun spices and long-grain rice in a savory broth. A comforting and satisfying one-pot meal perfect for any occasion and ready in 50 minutes.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: American, Cajun, Louisiana
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 lb andouille or smoked sausage thinly sliced (approximately 1/4-inch thick)
  • 1 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 2 stalks celery chopped
  • 4 cloves garlic chopped
  • 1 can (28 oz) fire roasted diced tomatoes
  • 1 tbsp Cajun seasoning or more to taste
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • to taste salt and pepper
  • 3 whole dried bay leaves
  • for serving hot sauce adds optional extra heat
  • 2 tbsp vegetable oil
  • 2 cup long-grain white rice rinsed until water runs clear and drained (use 1 cup for soupier consistency)
  • 6 cup chicken broth
  • for garnish chopped green onion, parsley, and red chili flakes

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sliced andouille sausage. Cook while stirring for 3 to 4 minutes until the chicken is no longer pink on the outside and the sausage releases its oils into the pot.
  2. Add the chopped onion, green bell pepper, and celery to the pot. Cook for 6 to 7 minutes, stirring occasionally, until the vegetables are softened and translucent. This is your aromatics base building flavor.
  3. Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
  4. Sprinkle in the Cajun seasoning, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds until fragrant.
  5. Stir in your rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a splash of hot sauce if desired. If you prefer a soupier consistency, use only 1 cup of rice instead of 2. Place the 3 dried bay leaves on top.
  6. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently with only small bubbles breaking the surface for 25 to 30 minutes, or until the rice is tender and most of the liquid is absorbed.
  7. Remove the bay leaves completely before serving (be sure to find all 3). Garnish with chopped green onions, parsley, and red chili flakes. Serve hot with additional hot sauce on the side.

Notes

Rinse the rice until the water runs clear to prevent the soup from getting gummy. Don't skip the browning step as it builds deep smoky flavor. Bloom the spices in the hot oil before adding liquids for maximum aroma. Simmer gently and avoid stirring too often to keep the rice from breaking down. For soupier consistency, use only 1 cup of rice instead of 2. Common mistakes to avoid include skipping browning (loses smoky foundation), stirring frequently (breaks rice grains), boiling vigorously instead of simmering (causes uneven cooking), and forgetting to remove bay leaves before serving.