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Bowl of spicy Jambalaya Soup with sausage and chicken garnished with herbs

Spicy Jambalaya Soup with Andouille Sausage & Chicken

A vibrant and hearty soup that encapsulates the bold flavors of Louisiana. Perfect for cozy family dinners or quick weeknight meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Louisiana, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 lb Andouille sausage, sliced Smoky and spiced, this sausage adds deep flavor.
  • 1 lb boneless, skinless chicken thighs, diced Tender and juicy, chicken thighs enhance the soup's heartiness.
  • 1 medium onion, diced A foundational flavor, onions bring sweetness and depth.
  • 1 piece bell pepper (red or green), diced Adds color and crispness.
  • 2 stalks celery, diced For a fresh crunch and aromatic flavor.
  • 4 cloves garlic, minced The fragrant companion that elevates the dish.
  • 1 can (14.5 oz) diced tomatoes, with juices Adds acidity, sweetness, and a pop of color.
  • 6 cups chicken broth The comforting base for your soup.
  • 1 cup long-grain rice Provides the essential heartiness.
  • 2 cups okra, sliced (fresh or frozen) Offers a unique texture and flavor.
  • 2 teaspoons Cajun seasoning The blend of spices brings the dish to life.
  • 1 teaspoon dried thyme Adds a fragrant herbaceous note.
  • 1 teaspoon smoked paprika Introduces a delicious smokiness.
  • 1/2 teaspoon cayenne pepper (adjust to taste) For those who love a spicy kick.
  • 2 tablespoons olive oil Ballet of flavors starts here.
  • to taste salt and pepper Essential seasonings to enhance flavors.
  • 2 green onions sliced (for garnish) A fresh and colorful finishing touch.
  • fresh parsley to taste chopped (for garnish) Adds brightness and color.
  • lemon wedges for serving A zesty companion that enhances the flavor profile.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the sliced Andouille sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
  2. In the same pot, add the diced chicken thighs. Season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside with the sausage.
  3. Add the diced onion, bell pepper, and celery to the pot. Sauté until the vegetables are soft, around 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Return the sausage and chicken to the pot. Stir in the diced tomatoes, chicken broth, rice, okra, Cajun seasoning, thyme, smoked paprika, and cayenne pepper. Bring the mixture to a boil, then reduce the heat to low.
  2. Cover and simmer for 25-30 minutes, or until the rice is cooked and the soup has thickened. Stir occasionally and add more broth if needed to reach your desired consistency.
  3. Taste and adjust the seasoning with salt, pepper, or more Cajun seasoning if desired.
Serving
  1. Ladle the soup into bowls and garnish with sliced green onions and chopped parsley. Serve with lemon wedges on the side for an extra burst of flavor.

Notes

For added depth, consider using homemade chicken broth if available. Spice lovers can adjust the cayenne pepper to their preference. Fresh herbs can brighten the soup; feel free to customize with your favorites. If making vegetarian, omit the meats and include beans or additional vegetables. Leftover soup can serve as a base for casseroles or rice bowls.