Description
Jambalaya Soup is a hearty and flavorful dish inspired by traditional Louisiana jambalaya but with a rich, broth-based consistency. Packed with andouille sausage, shrimp, chicken, and the bold spices of Cajun and Creole cuisine, this soup delivers deep, comforting flavors in every spoonful. Perfect for a cozy dinner, this one-pot meal is easy to make and endlessly customizable to suit your taste preferences.
Ingredients
Scale
Proteins
- 1 lb boneless, skinless chicken thighs (cut into bite-sized pieces)
- 8 oz andouille sausage (sliced)
- ½ lb shrimp (peeled and deveined)
Vegetables and Aromatics
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 1 celery stalk (diced)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (with juices)
Broth and Seasonings
- 4 cups chicken or seafood broth
- 1 tbsp olive oil
- 2 tsp Cajun seasoning
- 1 tsp smoked paprika
- ½ tsp cayenne pepper (adjust to taste)
- ½ tsp dried thyme
- 1 bay leaf
- Salt and black pepper (to taste)
Optional
- ½ cup cooked long-grain rice (for serving)
- 1 tbsp hot sauce (for extra heat)
- Fresh parsley (for garnish)
Instructions
Sauté the Aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onions, bell peppers, and celery. Sauté for about 5 minutes until softened.
- Stir in minced garlic and cook for another minute.
Cook the Proteins
- Add sliced andouille sausage and cook until browned, about 3 minutes.
- Stir in chicken pieces and season with salt, black pepper, and Cajun spices. Cook for 5 minutes until lightly browned.
Add Liquids and Simmer
- Pour in chicken or seafood broth, diced tomatoes, bay leaf, thyme, and smoked paprika.
- Bring the soup to a boil, then reduce heat and let it simmer for 20 minutes.
Add Shrimp and Finish Cooking
- Stir in shrimp and cook until pink, about 5 minutes.
- Taste and adjust seasoning as needed.
- If using rice, stir in cooked rice just before serving.
Serve and Garnish
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve with hot sauce or cornbread on the side for an authentic Southern experience.
Notes
- For a thicker consistency, add ½ cup uncooked rice directly to the soup during simmering.
- For a seafood-only version, replace chicken and sausage with crab and fish.
- For a low-carb option, substitute rice with cauliflower rice.
- For a vegetarian version, use vegetable broth and swap proteins for chickpeas or plant-based sausage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: One-Pot, Simmering
- Cuisine: Cajun, Creole
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: ~4g (from tomatoes and vegetables)
- Sodium: ~900mg (varies based on broth and sausage)
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: ~130mg (from shrimp and sausage)
Keywords: Jambalaya soup, Cajun soup, Creole soup, Louisiana jambalaya, spicy soup, one-pot meal, shrimp soup, chicken and sausage soup, comfort food