The Rich and Flavorful Jambalaya Soup with Andouille Sausage and Chicken
Jambalaya is a popular dish in Southern cuisine that is a staple in many households. It is a flavorful and hearty rice dish that is a perfect comfort meal for any day.
Andouille sausage is a staple in jambalaya, originating from Louisiana. It is a smoked sausage that is made with pork and has a spicy, smoky flavor that adds depth to this dish. The addition of chicken in this recipe gives it a heartier feel and makes it a complete meal.
To start making this delicious jambalaya soup, heat a large pot over medium heat. Add some oil and sauté the meats, onions, celery, and bell peppers until they are tender. Add in the minced garlic and cook for another minute. Cook until meat is browned and vegetables are translucent.
After the chicken and sausage are cooked, add in the diced tomatoes, chicken broth, and spices. Let the soup simmer for about 30 minutes to allow the flavors to meld together. Finally, serve over cooked rice.
Serve the jambalaya soup hot in bowls, garnished with fresh parsley and a sprinkle of hot sauce, if desired. The combination of the spicy andouille sausage, tender chicken, and flavorful rice makes this jambalaya soup a rich and satisfying meal. The aroma and taste of the spices will transport you straight to the heart of Southern cuisine.
This jambalaya soup recipe with andouille sausage and chicken is a perfect comfort meal that is easy to make and packed with flavor. So, next time you’re looking for a hearty and delicious meal, give this jambalaya soup a try!
Keywords: jambalaya soup, andouille sausage, chicken, rice, southern cuisine, comfort meal, authentic flavors.
Jambalaya Soup
Ingredients
- 1 Pound Chicken Thighs
- 1 Pound Smoke Andouille
- 2 Cups Chopped Onion, celery and bell pepper mix
- ½ Tablespoon Tony Chachere's Creole Seasoning
- ½ Tablespoon Garlic Pepper
- ½ Tablespoon Black Pepper
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Kitchen Bouquet
- 8 Ounce Tomato Paste
- 14.5 Ounce Can Stewed Tomatoes
- 10 Ounce Can of Rotel
- 48 Ounce Chicken Stock
- 2 Bay Leaves
- 3 Tablespoons Olive Oil
- 2-3 Cups Cooked Rice
Instructions
- Season meat with Tony's, garlic pepper, and black pepper. Cook until no longer pink.
- Add chopped onion mix and cook until translucent. Add garlic and cook till fragrant.
- Add tomato paste and kitchen bouquet. Stir to combine. Cook 2 minutes
- Add stewed tomatoes, rotel, and chicken broth. Stir to combine.
- Add bay leaves.
- Bring contents of pot to a slight boil then reduce heat and cover, cooking for 30 minutes, stirring occasionally.
- Serve over rice.
Going to try this one😊
What is Andouilla? I will make this looks. Delicious