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by Mike Hultquist · · 20 Comments · Jump to Recipe
This jambalaya soup is comforting and delicious, loaded with smoky andouille sausage, juicy chicken, and rice, big flavors in a single pot! Easy to make with shrimp, too.
Jambalaya Soup Recipe
Looking for your next favorite comfort food dish? You've found it! We're making Jambalaya Soup tonight, and you are guaranteed to love it.
Jambalaya soup is everything you love about your favorite Jambalaya, but in the form of a soup.
It is loaded up with lots of juicy chicken and plump andouille sausage in all its smoky glory, and plenty of rice, of course, all simmered in a spiced tomato broth.
It's easy to customize with your favorite seasonings - and hot sauce! - and you can easily add in shrimp or other seafood as well to really make it your own.
Let's talk about how to make jambalaya soup, shall we?
Jambalaya Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Vegetable Oil. Olive oil is good, or a neutral oil.
- Andouille Sausage. Or use another smoked sausage (beef or pork).
- Boneless Chicken. I love chicken thighs for this, but chicken breast is great.
- Cajun Holy Trinity. Onion, bell pepper, celery, plus garlic.
- Cajun Seasonings. Try my homemade Cajun seasoning recipe, or my Creole seasoning recipe. Also, dried thyme and oregano, bay leaves, salt and pepper.
- Rice. Use long grain or medium grain rice.
- Chicken Broth. Or chicken stock.
- Fire Roasted Tomatoes. Canned. You can also use crushed tomatoes, diced tomatoes, or tomato sauce.
- Hot Sauce. As desired.
- Garnish. Chopped green onionchopped parsley, red chili flakes.
How to Make Jambalaya Soup - the Recipe Method
- Brown the chicken and andouille sausage a few minutes in a large pot or Dutch oven over medium heat, then add the onions, peppers and celery. Cook them a few minutes to soften them up.
- Next, bloom the garlic in the pot, then the spices.
- Stir in the rice, chicken broth, and fire roasted tomatoes (and a little hot sauce, if desired). Top with bay leaves. Cover and simmer the pot for 20 minutes to 30 minutes, or until the rice is cooked and tender, to your preference.
Boom! Done! Your jambalaya soup is ready to serve. Looks so good, doesn't it? Add a splash of hot sauce for me! Enjoy.
Recipe Tips & Notes
- Use 2 cups of rice for a more substantial soup, or 1 cup of rice for a thinner soup.
- For an additional flavor boost, swirl in 2-3 teaspoons Worcestershire sauce before simmering.
- Shrimp is also great, here. Tuck uncooked shrimp, peeled and deveined, into the soup 5-6 minutes before serving to cook them through.
Storage & Leftovers
Leftover jambalaya soup will last up to 5 days in the refrigerator in a sealed container. You can reheat it gently on the stove top in a small pot to enjoy again.
You can also freeze it for 2-3 months, but the rice can become mushy after thawing.
That's it, my friends. I hope you enjoy my easy jambalaya soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
- Creole Jambalaya
- Crockpot Jambalaya
- Charleston Red Rice
- Dirty Rice
- Paella
Try Some of My Other Soup Recipes
- Chicken Bog (lots of rice!)
- Stuffed Pepper Soup
- Cajun Chicken and Sausage Gumbo
- Shrimp Gumbo
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Jambalaya Soup Recipe
This jambalaya soup is comforting and delicious, loaded with smoky andouille sausage, juicy chicken, and rice, big flavors in a single pot!
Course: Main Course, Soup
Cuisine: American
Keyword: andouille, cajun, creole
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Calories: 434kcal
Author: Mike Hultquist
Servings: 8
Tap or hover to scale
5 from 6 votes
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Ingredients
- 2 tablespoons vegetable oil
- 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
- 1 tablespoon Cajun seasonings or more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups long-grain white rice rinsed until water runs clear and drained (use 1 cup for soupier)
- 6 cups chicken broth
- 28 ounces fire roasted tomatoes diced
- 3 dried bay leaves
- Hot sauce for serving
- Garnish. Chopped green onion chopped parsley, red chili flakes.
Instructions
Heat the oil in a large pot or Dutch oven to medium heat. Add chicken and andouille sausage. Cook, stirring, for 3-4 minutes to brown the meat and cook mostly through.
Add the onions, peppers and celery. Cook for 6-7 minutes, until softened.
Add garlic and cook for 1 minute, or until the garlic blooms.
Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds to bloom the spices.
Stir in the rice, chicken broth, and fire roasted tomatoes (and a little hot sauce, if desired). Top with bay leaves. Bring to a boil then reduce heat. Cover and simmer for 25-30 minutes, or until the rice is cooked and tender, to your preference.
Garnish with chopped green onion, parsley, and chili flakes. Serve with hot sauce on the side.
Notes
- Worcestershire sauce is a nice addition. Add 2-3 teaspoons before simmering.
- Shrimp is also great, here. Tuck uncooked shrimp into the soup 5-6 minutes before serving to cook them through.
Nutrition Information
Calories: 434kcalCarbohydrates: 48gProtein: 26gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 60mgSodium: 477mgPotassium: 617mgFiber: 3gSugar: 4gVitamin A: 951IUVitamin C: 16mgCalcium: 75mgIron: 2mg
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.
Reader Interactions
Comments
Brooke says
If I wanted to add some okra to this when do you suggest putting it in? (New to cooking.)
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Mike Hultquist says
Brooke, you can add it when you add the onions and peppers at the start for flavor. Or, if you want to use them more for their thickening ability, add them at the end and simmer for 15 minutes. Let me know how it goes.
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Dave Clements says
I don't eat chicken there is a reason they call it fowl. What would you suggest as a substitute?
DaveReply
Mike Hultquist says
Dave, you can use your favorite cut of pork, like tenderloin. Or, use seafood. Shrimp or fish tucked in at the end until it just cooks through is a great option.
Reply
Lavina says
Sausage, chicken, and a spicy flavorful soup with rice sounds soo good right now! Love this and such amazing flavors!Reply
Mike Hultquist says
Thanks, Lavina! We can really spice it up! I appreciate it!
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Ramya says
Cant wait to make this soon for me can i use tofu / tempeh and vegetable broth i never had jambalaya soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
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Mike H. says
Thanks, Ramya.
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Charles Pascual says
So, I opened your email today and everything aligned: it is a rainy and unseasonably cool day in Florida; I have all the ingredients; my wife said, "yeah, that sounds OK" (more likely because it meant I'd be doing the cooking tonight). Used 2 cups of rice as you suggested and added shrimp at the end. I forgot to add the Worcestershire sauce - so, it's something to remember next time. I added enough hot sauce to the broth that I didn't need to add more at the table. Mine came out less like soup and more like soupy jambalaya - and I was pleased with the result. Thanks, Mike.Reply
Mike H. says
Haha, thank you, Charles - happy you had fun with this recipe!
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Paula Thompson says
Hey y’all ! I make this soup all the time just like Gram made it (the BEST)! Every time I go back to my Grams kitchen and listen to her telling me “Just a smidge of this and a smattering of that” so nobody knew her recipes! They were never written down, so I really had to pay attention (try that with a 4 year old!). I did and finally figured out what she meant. So I just wanted to thank y’all for all the wonderful memories of my Gram and her kitchen! Thanks and God Bless!!Reply
Mike H. says
Thank you, Paula. I am really happy to hear it. And glad my recipe helped to bring back those memories.
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Lisa says
Just made this and is really good, used "dat sauce" at the table, goes perfectly with the soup.Reply
Mike H. says
Haha, thanks, Lisa. Enjoy it!
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Karla says
Mike you did it AGAIN!
I love your recipes!
Love the Jambalaya Soup!Reply
Mike Hultquist says
Thanks so much, Karla! I hope you enjoy this one! Cheers!!
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Sean E. says
Looks similar to your gumbo recipe, minus the roux, and cooked WITH the rice at the same time. Looks absolutely DELICIOUS! I will definitely give that a try, and soon!Reply
Mike Hultquist says
Similar flavors for sure, Sean! We really love this one. I hope you enjoy it!
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André Côté says
Good Morning Mike,
We made the American Goulash recipe last night. We used some yellow & red peppers, as we did not have a green pepper on hand, together with 2 small hot red Thai peppers, and added some mushrooms, but followed pretty well your recipe. What a delightful result. We enjoyed tremendously our dinner. Thank you very much. Got to adapt this recipe for our next lasagna & bolonaise sauce. Excellent. Happy Easter!
Reply
Mike Hultquist says
Thanks so much for sharing, André. I appreciate it, and am very happy you enjoyed it! I love how customizable it really is. Cheers.
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