Go Back
–+ servings
Print Recipe
4.94 from 31 votes

Jambalaya Soup

This Jambalaya Soup recipe can be made with shrimp, chicken, Andouille sausage — or all three! It’s easy to make, and so hearty and delicious.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup
Cuisine: Spanish
Keyword: chicken, mardi gras
Servings: 8 -10 servings

Ingredients

  • 3 tablespoons olive oil divided
  • 2 boneless skinless chicken breasts cut into bite-sized pieces
  • 1 pound Andouille sausage thinly sliced into rounds
  • 3 small bell peppers cored and diced (I used a mix of colors)
  • 2 ribs celery chopped
  • 1 small white onion peeled and diced
  • 1 jalapeño pepper* seeded and finely chopped
  • 4 cloves garlic minced
  • 6 cups chicken stock
  • 1/4 cup flour
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup uncooked white or brown rice
  • 2 tablespoons Cajun seasoning** (add more/less to taste)
  • 2 bay leaves
  • 1 teaspoon dried thyme crushed
  • 1 pound raw shrimp peeled and deveined
  • salt and pepper
  • (optional garnishes: chopped fresh parsley thinly-sliced green onions, hot sauce)

Instructions

  • Heat 2 tablespoons oil in a large stockpot over medium-high heat.  Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally.  Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine.  Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally.  Stir in the garlic, and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.
  • Sprinkle the flour over the mixture, and stir to combine.  Continue cooking for 1 minute, stirring occasionally.
  • Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme.  Continue cooking until the soup reaches a simmer.  Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes — being sure to stir the soup occasionally (yes, more!) so that the rice doesn’t burn on the bottom of the pot — until the rice is cooked and tender.
  • Stir in the shrimp and continue cooking for 5 more minutes, or until the shrimp is cooked through (it should be pink and opaque, not gray).
  • Season the soup with salt and pepper to taste.  Then serve warm, topped with your desired garnishes if desired.

Notes

*If you’d like a spicier soup, feel free to add in a second jalapeno pepper.  Or you can always add in a pinch or two of cayenne at the end of the cooking time, when you’re seasoning the soup with salt and pepper.
**Different brands of Cajun seasoning vary dramatically in terms of flavor, spiciness and saltiness.  So if you’re cooking with one that’s new to you, I recommend starting with just 1 tablespoon of seasoning, and then adding more at the end to taste.