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If you’re craving a bowl loaded with comforting flavors and a touch of bold spice, this Jambalaya Soup Recipe is a game changer. Imagine tender chicken and smoky sausage mingling with vibrant vegetables, fragrant herbs, and perfectly simmered rice all wrapped up in a rich, tomato-based broth. This hearty soup captures the soulful spirit of classic jambalaya but in a warm, cozy bowl that’s perfect for any day you want to feel like you’re sitting down at a Southern kitchen table with friends. It’s filling, flavorful, and downright addictive—trust me, once you try this Jambalaya Soup Recipe, you’ll want to make it your go-to comfort food.
Ingredients You’ll Need
The magic of this Jambalaya Soup Recipe lies in its simple, yet essential ingredients. Each one plays a vital role in building layers of flavor and texture—from the smoky sausage and tender chicken to the fresh vegetables and the perfect blend of spices that give this soup its signature kick.
- Vegetable oil: Using a neutral oil lets the spices and meats shine while helping to brown the chicken and sausage beautifully.
- Boneless skinless chicken breast: Cut into bite-sized pieces for quick cooking and tender morsels of protein.
- Fully cooked smoked sausage (like andouille or kielbasa): Adds a smoky, sausage punch that is truly indispensable.
- Diced yellow onion: Brings sweetness and depth as it softens with the peppers and celery.
- Red and green bell peppers: They add vivid color and a gentle crunch that brightens every spoonful.
- Celery ribs: Offers an aromatic base and a subtle fresh bitterness to balance richness.
- Minced garlic: Provides that warm, unmistakable garlic aroma that’s the heart of many great soups.
- Cajun seasoning: The secret to that authentic Cajun spice profile—adds complexity and heat.
- Dried thyme: Adds an earthy herbaceous note for depth and balance.
- Cayenne pepper: Just a pinch wakes up your palate with a pleasant, lingering heat.
- Tomato paste: Concentrated tomato flavor that thickens and enriches the broth.
- Low-sodium chicken broth: Acts as the base of the soup, flavorful but keeps salt levels manageable.
- Fire roasted diced tomatoes (undrained): Adds smoky tang and juicy body for the broth.
- Long-grain white rice: Rinsed to remove excess starch and cooks to tender perfection, soaking up all the flavors.
- Salt and freshly ground pepper: To taste, enhancing the overall seasoning encourages personalization.
- Parsley (optional): A fresh, herbaceous garnish that adds a pop of color and brightness on top.
How to Make Jambalaya Soup Recipe
Step 1: Brown the Chicken and Sausage
Start by heating half of your vegetable oil in a Dutch oven over medium-high heat. Add the chicken pieces and sliced sausage, cooking until they develop a nice golden color—about 3 to 4 minutes. The chicken won’t be fully cooked yet, but that’s perfect because it’ll finish cooking later with the broth. Once browned, use a slotted spoon to transfer the meat to a plate and set it aside. This browning step is key; it seals in flavor and adds a delicious caramelized note to the dish.
Step 2: Sauté the Vegetables and Aromatics
Next, add the remaining oil to the pot and bring the heat down to medium. Toss in your diced onion, red and green bell peppers, and chopped celery. Sauté them for 4 to 5 minutes until they become tender and start to release their natural sweetness. Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper, cooking everything just until fragrant. This step not only wakes up the spices but also infuses the whole pot with irresistible aroma. Finish by blending in the tomato paste—it thickens the base and brings a rich depth of flavor.
Step 3: Simmer with Broth, Tomatoes, Meat, and Rice
Pour in the chicken broth and the fire roasted diced tomatoes along with their juices, then return the browned chicken and sausage to the pot. Bring everything to a boil before adding the rinsed rice. Lower the heat to a gentle simmer, cover, and let it cook for about 20 minutes until the rice is perfectly tender and has soaked up all the wonderful flavors from the broth and spices. This slow simmer is where the magic happens, melding all ingredients into one cozy, soul-satisfying pot of soup.
Step 4: Final Seasoning and Resting
Give your soup a good taste now—season with salt, freshly ground pepper, and a little more cayenne if you like an extra kick. Don’t rush to dive in immediately; let the soup rest off the heat for about 10 minutes. This resting time allows the flavors to settle and develop even further, making each spoonful taste that much better.
How to Serve Jambalaya Soup Recipe
Garnishes
A sprinkle of fresh parsley is the perfect finishing touch—it adds a vibrant green pop of color and a light, fresh flavor that balances the smoky, spicy undertones. If you want, a squeeze of fresh lemon juice or a pinch of shredded cheese like cheddar can also brighten the bowl and give it your own personal flair.
Side Dishes
Serving this soup alongside some crusty French bread or garlic toast is a no-brainer—the bread is perfect for dipping and soaking up every last drop of that rich broth. A simple green salad with a tangy vinaigrette works well, too, offering a crisp contrast to the warm, hearty soup.
Creative Ways to Present
For a fun presentation, ladle the jambalaya soup into individual rustic bowls and top with a couple of grilled shrimp or a dollop of creamy sour cream to mellow the heat. You can also serve it in mini cast-iron skillets for a charming, rustic vibe if you’re entertaining guests. Either way, it’s all about making this soul food soup feel extra special at your table.
Make Ahead and Storage
Storing Leftovers
Leftover Jambalaya Soup Recipe is just as wonderful the next day, if not better when the flavors have had extra time to meld. Store the soup in an airtight container in the refrigerator for up to 3 to 4 days. Be sure to cool it fully before refrigerating to keep the texture and taste at their best.
Freezing
This soup freezes beautifully and makes a fantastic freezer-friendly comfort meal. Portion it out into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating to maintain the best consistency and flavor.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of chicken broth or water if it seems too thick after refrigeration. Avoid reheating at too high a temperature to prevent the rice from becoming mushy. In a pinch, you can also microwave individual servings, covering to retain moisture.
FAQs
Can I use brown rice instead of white rice in this Jambalaya Soup Recipe?
Absolutely! Just keep in mind that brown rice will require a longer cooking time, around 40 to 45 minutes, so add it earlier in the cooking process and adjust the liquid accordingly.
Is this Jambalaya Soup Recipe gluten-free?
Yes, as long as you use gluten-free sausage and check that your Cajun seasoning doesn’t contain any hidden gluten, this recipe is naturally gluten-free and safe for those with sensitivities.
Can I make this soup spicier?
Of course! Feel free to increase the cayenne pepper slightly or add a few dashes of hot sauce. Remember to taste as you go so you keep the heat balanced and enjoyable.
What’s the best way to store leftovers to preserve flavor?
Cool the soup completely before placing it in airtight containers, then refrigerate. Removing excess air helps prevent the soup from developing off flavors, keeping it fresh up to four days.
Can I swap out the smoked sausage for another protein?
Yes! While smoked sausage really defines the dish’s character, you can substitute with kielbasa, chorizo, or even omit it for a lighter, chicken-only version without losing the heart of the soup.
Final Thoughts
There’s nothing quite like the warmth that a bowl of homemade Jambalaya Soup Recipe brings—it’s a hug in a bowl filled with layers of flavor, bold spices, and simple ingredients that come together so beautifully. Whether you serve it on a cool evening or make a big batch for friends, this recipe will quickly become a beloved favorite. Go ahead, dive in and let this soulful soup bring a little taste of Louisiana right to your kitchen!
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Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun/Creole
Description
A hearty and flavorful Jambalaya Soup combining tender chicken, smoky sausage, aromatic vegetables, and Cajun spices simmered with rice in a savory tomato broth. This comforting one-pot meal is perfect for a satisfying weeknight dinner.
Ingredients
Meat
- 1 pound boneless skinless chicken breast, cut into ½ inch bite-sized pieces
- 13.5 ounces fully cooked smoked sausage (such as andouille or kielbasa), cut into ½ inch pieces
Vegetables
- 1 cup diced yellow onion
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 2 ribs celery, chopped
- 2 teaspoons minced garlic
- 14 ounce can fire roasted diced tomatoes, undrained
Liquids & Oils
- 2 tablespoons vegetable oil, divided
- 2 quarts (8 cups) low-sodium chicken broth
Spices & Seasonings
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- ¼ teaspoon cayenne pepper (or to taste)
- 2 tablespoons tomato paste
- Salt and freshly ground black pepper, optional and to taste
Grains
- ¾ cup long-grain white rice, rinsed until water runs clear
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Brown the meats: Heat 1 tablespoon of vegetable oil in a Dutch oven over medium-high heat. Add the chicken pieces and smoked sausage, cooking until they are lightly browned, about 3 to 4 minutes. The chicken does not need to be fully cooked at this stage. Use a slotted spoon to transfer the meats to a plate and set aside.
- Sauté the vegetables and spices: Add the remaining 1 tablespoon of oil to the same pot and reduce heat to medium. Add the diced onion, red and green bell peppers, and chopped celery. Cook, stirring frequently, until the vegetables are softened, about 4 to 5 minutes. Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper, cooking for about 30 seconds until fragrant. Mix in the tomato paste thoroughly to combine with the vegetable mixture.
- Combine and simmer: Pour in the low-sodium chicken broth and add the fire roasted diced tomatoes with their juices. Return the browned chicken and sausage to the pot. Bring the mixture to a boil, then add the rinsed long-grain white rice. Lower the heat to low, cover the pot, and simmer until the rice is tender, approximately 20 minutes.
- Season and rest: Taste the soup and adjust seasoning with salt, freshly ground pepper, and additional cayenne pepper if desired. Remove from heat and let the soup rest, covered, for about 10 minutes to allow flavors to meld. Garnish with freshly chopped parsley if using before serving.
Notes
- Rinsing the rice removes excess starch and prevents the soup from becoming gummy.
- You can use any smoked sausage available, such as andouille or kielbasa, to add smoky depth to the soup.
- Adjust cayenne pepper according to your heat preference; omit if you prefer a milder soup.
- The soup thickens as it rests; if too thick, thin with additional chicken broth or water before serving.
- For a spicier kick, add hot sauce or extra Cajun seasoning when serving.
- This recipe can be made in advance and reheats well for leftovers.
