If you love the bold flavors of classic jambalaya but crave something warm and comforting, this Jambalaya Soup is the perfect dish for you! Packed with tender chicken, smoky andouille sausage, and a medley of vegetables and spices, this soup brings the taste of Louisiana straight to your kitchen. Whether you’re serving it up for a cozy family dinner or meal prepping for the week, this one-pot wonder is sure to become a favorite!
Why You’ll Love This Jambalaya Soup
- Full of Flavor: With Creole seasoning, garlic, and smoky andouille sausage, every spoonful is bursting with taste.
- Easy to Make: A simple one-pot recipe that’s perfect for busy weeknights.
- Versatile: Serve it over rice for a classic jambalaya experience or enjoy it as a standalone soup.
Ingredients In Jambalaya Soup
- 1 lb Chicken Thighs
- 1 lb Smoked Andouille Sausage
- 2 cups Chopped Onion, Celery, and Bell Pepper Mix
- ½ tbsp Tony Chachere’s Creole Seasoning
- ½ tbsp Garlic Pepper
- ½ tbsp Black Pepper
- 1 tbsp Minced Garlic
- 1 tbsp Kitchen Bouquet
- 8 oz Tomato Paste
- 14.5 oz Can Stewed Tomatoes
- 10 oz Can of Rotel
- 48 oz Chicken Stock
- 2 Bay Leaves
- 3 tbsp Olive Oil
- 2-3 cups Cooked Rice
Instructions:
- Season and Cook the Meat: Season the chicken and sausage with Tony Chachere’s Creole Seasoning, garlic pepper, and black pepper. Cook in a large pot until the chicken is no longer pink.
- Sauté the Vegetables: Add the chopped onion, celery, and bell pepper mix. Cook until the vegetables are soft and translucent. Stir in the minced garlic and cook until fragrant.
- Build the Base: Add the tomato paste and Kitchen Bouquet, stirring well to combine. Let it cook for about 2 minutes.
- Add the Liquids: Stir in the stewed tomatoes, Rotel, and chicken broth. Mix well.
- Simmer the Soup: Drop in the bay leaves, bring the pot to a gentle boil, then reduce the heat. Cover and let it simmer for 30 minutes, stirring occasionally.
- Serve: Spoon the soup over cooked rice and enjoy!
Tip For The Best Jambalaya Soup
- Use Bone-in Chicken Thighs: For extra flavor, you can use bone-in thighs and remove the bones before serving.
- Spice it Up: Add a dash of cayenne pepper or hot sauce if you love extra heat.
- Make it Ahead: This soup tastes even better the next day as the flavors meld together.
Final Thoughts
Jambalaya Soup is a delightful twist on a Louisiana classic that brings warmth and comfort to any meal. Whether you’re new to Cajun cooking or a seasoned pro, this recipe is simple, satisfying, and packed with bold flavors. Give it a try and bring a taste of the South to your table!
What’s your favorite way to enjoy Jambalaya? Let me know in the comments!
Jambalaya Soup
This Jambalaya Soup is a flavorful and comforting dish inspired by classic Louisiana cuisine. It features tender chicken thighs, smoky andouille sausage, and a blend of onions, celery, and bell peppers, all seasoned with Creole spices. The base is made with tomato paste, stewed tomatoes, and Rotel, creating a rich and hearty broth. Simmered with bay leaves and served over cooked rice, this dish delivers bold Southern flavors in every spoonful. Perfect for a cozy family dinner or meal prep, this easy one-pot soup is a must-try for any comfort food lover!
Equipment
- Large Pot or Dutch Oven for cooking the meat and simmering the soup.
- cutting board to chop the onions, celery, and bell peppers.
- sharp knife for cutting chicken and sausage.
- measuring spoons to measure seasonings and spices accurately.
- Measuring Cups for measuring liquids like chicken stock.
- wooden spoon or spatula for stirring ingredients while cooking.
- Ladle for serving the soup.
- Rice Cooker or Saucepan if cooking rice separately to serve with the soup.
- Can Opener for opening canned tomatoes and Rotel.
- Tongs useful for handling and turning the chicken while cooking.
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.
Notes
The nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered dietitian or use a verified nutrition calculator with the exact ingredients you use.
Nutrition
Calories: 450kcalCarbohydrates: 35gProtein: 28gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 950mgPotassium: 550mgFiber: 4gSugar: 7gVitamin A: 1200IUVitamin C: 20mgCalcium: 90mgIron: 3.5mg
Tried this recipe?Let us know how it was!
Going to try this one😊
What is Andouilla? I will make this looks. Delicious