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
Scale
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.
