Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Introduction

This Spicy Jambalaya Soup combines smoky andouille sausage with tender chicken and a medley of vegetables in a flavorful, hearty broth. It’s a comforting Cajun-inspired dish that’s perfect for feeding a crowd or enjoying as a satisfying weeknight meal.

Ingredients

• 1/2 pound andouille or smoked sausage, thinly sliced (8 ounces)
• 1 pound 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
• 28 ounces fire roasted diced tomatoes
• 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
• Hot sauce, for serving
• Garnish: chopped green onion, chopped parsley, red chili flakes
• 2 tablespoons vegetable oil
• 2 cups long-grain white rice, rinsed until water runs clear and drained (use 1 cup for soupier consistency)
• 6 cups chicken broth

Instructions

1. Step 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 3-4 minutes until the meat is browned and mostly cooked through.
2. Step 2: Add the chopped onions, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Step 3: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
4. Step 4: Sprinkle in the Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices and enhance their flavors.
5. Step 5: Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a little hot sauce here if desired. Place the dried bay leaves on top.
6. Step 6: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is tender and has absorbed the flavors, adjusting cooking time to your rice texture preference.
7. Step 7: Remove the bay leaves. Garnish the soup with chopped green onions, parsley, and red chili flakes. Serve hot with additional hot sauce on the side for extra heat.

Tips & Variations

• For a milder version, reduce or omit the hot sauce and red chili flakes.
• Use brown rice instead of white rice, but increase the cooking time and broth accordingly.
• Swap chicken thighs for chicken breasts if preferred, though thighs stay juicier and more flavorful.
• Leftover soup can be thick; add extra broth or water while reheating to adjust consistency.

Storage

Store leftover jambalaya soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or water if the soup has thickened. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in advance?

Yes, this soup actually tastes better the next day as the flavors have more time to meld. Just store it properly in the fridge and reheat before serving.

What can I use if I can’t find andouille sausage?

You can substitute smoked sausage or kielbasa, which have a similar smoky flavor that works well in this dish.

Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

A hearty and flavorful Spicy Jambalaya Soup featuring andouille sausage and tender chicken thighs, simmered with aromatic Cajun spices, bell peppers, celery, and fire-roasted tomatoes. This comforting one-pot meal combines tender rice and bold seasonings for a satisfying dinner packed with Southern flair.

• Author: Zane
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

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

Liquids & Others

• 28 ounces fire roasted diced tomatoes
• 6 cups chicken broth
• 2 tablespoons vegetable oil

Grains & Spices

• 2 cups long-grain white rice, rinsed until water runs clear and drained (use 1 cup for soupier consistency)
• 1 tablespoon Cajun seasonings (or more to taste)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 3 dried bay leaves
• Salt and pepper, to taste

Garnishes & Serving

• Hot sauce, for serving
• Chopped green onion
• Chopped parsley
• Red chili flakes

Instructions

1. Brown the Meat: 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 3-4 minutes until the meat is browned and mostly cooked through.
2. Sauté Vegetables: Add the chopped onions, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Add Garlic: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
4. Bloom Spices: Sprinkle in the Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices and enhance their flavors.
5. Add Rice and Liquids: Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a little hot sauce here if desired. Place the dried bay leaves on top.
6. Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is tender and has absorbed the flavors, adjusting cooking time to your rice texture preference.
7. Garnish and Serve: Remove the bay leaves. Garnish the soup with chopped green onions, parsley, and red chili flakes. Serve hot with additional hot sauce on the side for extra heat.

Notes

• For a soupier consistency, reduce the rice to 1 cup instead of 2.
• Adjust Cajun seasoning and hot sauce to your preferred spice level.
• Make sure to rinse the rice until water runs clear to prevent it from becoming sticky.
• Chicken thighs add extra flavor and moisture—feel free to substitute with chicken breast if desired.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.

Keywords: jambalaya, spicy soup, andouille sausage, chicken jambalaya, Cajun recipe, one pot meal, comfort food, Cajun soup