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A black bowl filled with Jambalaya Soup, featuring chunks of chicken, diced tomatoes, celery, bell peppers, rice, and a rich, spiced broth, garnished with fresh parsley.

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!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine Cajun
Servings 8
Calories 450 kcal

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
Keyword Bold flavor soup, Cajun Jambalaya soup, chicken and sausage soup, Classic Louisiana Soup, Comfort Food Soup, Creole soup recipe, Easy Jambalaya recipe, Hearty Jambalaya dish, Homemade Jambalaya Soup, Jambalaya Soup, Louisiana-style soup, One-pot jambalaya soup, smoky andouille soup, Southern soup recipes, spicy Creole soup
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