Spicy Jambalaya Soup
A vibrant and hearty soup combining Andouille sausage, tender chicken, and flavorful vegetables, perfect for family gatherings.
Ingredients
Main Protein
- 12 oz Andouille sausage Slice the sausage for better flavor infusion.
- 1 lb Chicken thighs Cut into bite-sized pieces.
Starch/Pasta
- 1 cup Long-grain white rice Rinse until water runs clear.
Seasoning/Spice Blend
- 2 tbsp Cajun seasonings Adjust to taste for a milder dish.
Liquids/Dairy
- 6 cups Chicken broth Use low-sodium for better control over saltiness.
- 28 oz Fire-roasted diced tomatoes Adds depth of flavor.
Aromatics & Vegetables
- 1 medium Onion Chopped for even cooking.
- 1 medium Green bell pepper Chopped for even cooking.
- 2 stalks Celery Chopped for even cooking.
- 3 cloves Garlic Minced for flavor enhancement.
Optional Finishing Ingredients
- 2 tbsp Chopped green onion Chop right before serving.
- 2 tbsp Chopped parsley Chop right before serving.
- 1 tsp Red chili flakes Sprinkle for a touch of heat.
Instructions
Preparation
- Gather all ingredients and chop the vegetables, sausage, and chicken.
Cooking
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add chopped onion, bell pepper, and celery, cooking for 5 minutes until soft.
- Add sliced Andouille sausage and chicken to the pot, cooking for 5-7 minutes until chicken is browned.
- Stir in chopped garlic, Cajun seasonings, thyme, oregano, salt, and pepper, and cook for another 2 minutes.
- Pour in fire-roasted diced tomatoes and chicken broth, stir in rinsed rice, and add bay leaves. Bring the soup to a boil.
- Once boiling, reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
- After 30 minutes, remove bay leaves and ladle the soup into bowls. Garnish with chopped green onions, parsley, and red chili flakes.
Notes
This soup can be customized with different vegetables or proteins. Store leftovers in airtight containers for 3-4 days, or freeze for up to 3 months.