If you’re craving a warm, comforting, and hearty meal that bursts with bold flavors, this Jambalaya Soup Recipe is exactly what you need on your weeknight dinner table. I absolutely love how this soup captures the essence of classic Cajun cooking without the fuss of the traditional jambalaya pot — it’s one of those dishes where the rice soaks up all those smoky, spicy, and savory notes, making every spoonful super satisfying.
When I first tried this recipe, I was amazed at how easy it was to whip up and how well it works for feeding a crowd or meal prepping for the week. Plus, it’s flexible enough that you can tweak the spice levels to suit your family’s taste. So, whether you’re new to jambalaya or a seasoned fan, I’m excited to share this Jambalaya Soup Recipe with you — it’s a total game changer!
Why You’ll Love This Recipe
- Bold, Authentic Flavor: Smoke sausage, Cajun spices, and fire-roasted tomatoes deliver rich, authentic Cajun taste in every bite.
- One-Pot Convenience: Everything cooks together, making cleanup a breeze and saving you time.
- Perfect for Any Occasion: Whether it’s a family dinner or casual get-together, this recipe hits the spot.
- Customizable Heat Level: You control the spice with Cajun seasoning and hot sauce so it’s just right.
Ingredients You’ll Need
These ingredients come together beautifully to create that classic Jambalaya soup flavor. I always recommend fresh veggies and good quality sausage for the best taste and texture.
- Vegetable oil: Helps brown the meat without adding extra flavor that might compete.
- Andouille or smoked sausage: Go for andouille if you can find it—it brings that signature smoky heat.
- Boneless skinless chicken thighs: Juicy and tender, they hold up better than breasts in this slow-cooked soup.
- Onion: Adds sweetness and depth once softened.
- Green bell pepper: Classic “holy trinity” veggie for Cajun dishes, it adds freshness and color.
- Celery: Completes the trinity and balances the flavors with subtle crunch.
- Garlic: Don’t skimp! It brightens everything instantly.
- Cajun seasoning: The star spice blend—you can add more for extra kick.
- Dried thyme and oregano: These herbs build complexity and an earthy background.
- Salt and pepper: Simple, but essential for seasoning properly.
- Long-grain white rice: Rinsed well to prevent stickiness and perfect for soaking up the broth.
- Chicken broth: Use a good quality broth for depth, homemade if you can.
- Fire roasted diced tomatoes: Bring smoky sweetness and a touch of acidity.
- Dried bay leaves: Add subtle herbal aroma that rounds out the dish.
- Hot sauce: Serve on the side so everyone can adjust their heat level.
- Garnish (green onion, parsley, red chili flakes): These fresh touches brighten up the final dish.
Variations
I love how forgiving and adaptable this Jambalaya Soup Recipe is—you can make it your own with just a few tweaks. Don’t hesitate to experiment a bit depending on what you have in your fridge or your dietary needs.
- Seafood Jambalaya Soup: I swapped out the chicken and sausage for shrimp and crab once and it was a delightful change—totally delicious and lighter.
- Vegetarian Version: Use plant-based sausage and vegetable broth, plus add extra beans or mushrooms for heartiness.
- Rice Texture Variation: Use 1 cup of rice instead of 2 if you prefer a soupier consistency.
- Spice Level Adjustments: Add more Cajun seasoning or some cayenne if you want more heat; reduce if you’re serving kids.
How to Make Jambalaya Soup Recipe
Step 1: Brown the Meat
Heat your vegetable oil over medium heat in a large pot or Dutch oven. Toss in the chicken pieces and sliced andouille sausage. Stir frequently and cook for about 3 to 4 minutes until they’re nicely browned and mostly cooked through. This step is where you build those deep, smoky flavors, so don’t rush it. You’ll want a good sear but be careful not to burn the sausage.
Step 2: Sauté the Veggies
Add the chopped onions, green bell pepper, and celery to the pot. Cook everything together for 6 to 7 minutes, stirring from time to time, until those veggies soften up and get fragrant. This flavor combo is known as the “holy trinity” in Cajun cooking, and it really makes the base of your soup awesome.
Step 3: Bloom the Garlic and Spices
Stir in the chopped garlic and cook for just about 1 minute, until it “blooms” or becomes aromatic—but don’t let it brown or burn. Then add your Cajun seasoning, dried thyme, oregano, salt, and pepper. Cook everything together for another 30 seconds to bring out those fragrance-packed flavors—this little step always surprised me when I learned how much better the final dish gets!
Step 4: Add Rice, Tomatoes, and Broth
Stir in the rinsed rice, chicken broth, and fire-roasted diced tomatoes. If you like a bit more heat, this is the time to add a splash of hot sauce right into the pot. Top everything off by tucking in the bay leaves. Then bring the mixture to a boil, before reducing the heat to low. Cover it and let it simmer slowly for about 25 to 30 minutes, or until the rice is perfectly tender. Keep an eye on it towards the end—depending on your stove and pot, the rice might cook quicker than expected.
Step 5: Garnish and Serve
Once your jambalaya soup is done, remove the bay leaves. Sprinkle chopped green onions, fresh parsley, and some red chili flakes over the top. Serve it alongside plenty of hot sauce so everyone can adjust their spice level just right. I love this finishing touch because it keeps the flavors bright and lively.
Pro Tips for Making Jambalaya Soup Recipe
- Rice Rinsing: Always rinse your rice under cold water until the water runs clear to avoid clumping in the soup.
- Sear Meat Properly: Don’t crowd the pot when browning meat to ensure you get a nice caramelized crust instead of steaming.
- Simmer Low and Slow: A gentle simmer avoids burning the rice and helps meld all those flavors together.
- Season Gradually: Taste the soup during cooking so you can adjust salt and spices at the right points without overdoing it.
How to Serve Jambalaya Soup Recipe
Garnishes
I like to add chopped green onions and fresh parsley right before serving because they add a fresh pop that cuts through the richness. Red chili flakes on top give a little extra heat kick if you want it. Hot sauce, preferably Louisiana-style, is a must-have on the side so everyone can customize their bowl.
Side Dishes
My go-to sides with this Jambalaya Soup are crusty French bread or cornbread to soak up all the delicious broth. A simple green salad with a tangy vinaigrette pairs perfectly to balance the meal with some crisp freshness.
Creative Ways to Present
For a fun twist when entertaining, I’ve served this soup in mini bread bowls—everyone loves the presentation and gets a tasty edible scoop! You can also jazz it up with a sprinkle of shredded cheese or some crispy bacon bits on top for an indulgent touch.
Make Ahead and Storage
Storing Leftovers
I store leftover jambalaya soup in airtight containers in the refrigerator and it usually keeps well for up to 4 days. I find that the flavors actually deepen overnight, making the soup taste even better the next day.
Freezing
Freezing works great for this recipe! Just make sure to cool the soup completely before transferring it to freezer-safe containers. It can last up to 3 months frozen. When thawed, the rice texture might soften a bit, but the flavors stay delicious.
Reheating
Reheat gently on the stovetop over low heat to avoid burning the rice or drying the soup out. If it thickens too much, just add a splash of broth or water to loosen it back up. I usually taste and adjust the seasoning after reheating to freshen it up.
FAQs
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Can I use brown rice instead of white rice in Jambalaya Soup Recipe?
Yes, you can substitute brown rice, but be aware it will need a longer cooking time and more liquid to become tender. I recommend partially cooking the brown rice separately before adding it to the soup to ensure a good texture.
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What’s the best sausage for Jambalaya Soup Recipe?
Andouille sausage is the classic choice because of its smokiness and spice, but smoked kielbasa or other smoked sausages work well too. Just look for smoky, flavorful sausages that complement the Cajun spices.
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Can I make Jambalaya Soup Recipe in a slow cooker?
Absolutely! Brown your meat and sauté the veggies first, then add everything to the slow cooker with liquids. Cook on low for 4-6 hours or until rice and chicken are tender. Just keep an eye on the rice as it can get mushy if overcooked.
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How spicy is this Jambalaya Soup Recipe?
The spice level depends on how much Cajun seasoning and hot sauce you add. I like to start moderate and then serve extra hot sauce on the side so everyone can personalize their heat.
Final Thoughts
This Jambalaya Soup Recipe quickly became one of my favorite comfort foods because it’s so flavorful, easy to make, and perfect for sharing. I love how it’s all done in one pot, with that classic Cajun kick that warms you up from the inside out. If you’re looking to bring a little Louisiana magic into your kitchen, you absolutely have to try this recipe—it’s like a big, comforting hug in a bowl. I promise, you’ll be turning to this one again and again!
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Jambalaya Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Louisiana Creole
Description
This hearty Jambalaya Soup recipe combines tender chicken, smoky andouille sausage, and a medley of vegetables simmered in a flavorful broth with Cajun spices, long-grain rice, and fire-roasted tomatoes for a comforting and spicy Louisiana-inspired dish perfect for any occasion.
Ingredients
Meat
- 1/2 pound andouille or smoked sausage, thinly sliced (8 ounces)
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, chopped
- Chopped green onion, for garnish
- Chopped parsley, for garnish
Spices and Seasonings
- 1 tablespoon Cajun seasonings or more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 3 dried bay leaves
- Red chili flakes, for garnish
- Hot sauce, for serving
Others
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice, rinsed and drained (use 1 cup for soupier consistency)
- 6 cups chicken broth
- 28 ounces fire roasted diced tomatoes
Instructions
- Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sliced andouille sausage. Cook for 3-4 minutes, stirring occasionally, until the meat is browned and mostly cooked through.
- Sauté the Vegetables: Add the chopped onion, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables soften.
- Add Garlic: Stir in the chopped garlic and cook for 1 minute, allowing the garlic to bloom and release its aroma.
- Season: Add the Cajun seasoning, dried thyme, dried oregano, salt, and pepper. Stir well and cook for 30 seconds to allow the spices to bloom and infuse their flavors.
- Add Rice and Liquids: Pour in the rinsed rice, chicken broth, and fire-roasted diced tomatoes. Add a little hot sauce here if desired for extra heat. Place the bay leaves on top.
- Simmer: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is fully cooked and tender to your liking.
- Finish and Serve: Remove the bay leaves. Ladle the soup into bowls and garnish with chopped green onion, parsley, and red chili flakes. Serve with additional hot sauce on the side for those who want more spice.
Notes
- For a soupier texture, reduce rice to 1 cup.
- Feel free to adjust Cajun seasoning and hot sauce to taste for preferred spice level.
- Andouille sausage can be substituted with smoked sausage or chorizo if unavailable.
- Rinsing rice removes excess starch and prevents the soup from becoming too thick or gummy.
- This recipe can be made in advance and reheated; the flavors improve after resting.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 65mg
