Cajun Jambalaya Soup
Dive into the bold, zesty flavors of Cajun Jambalaya Soup, a hearty one-pot dish that brings the vibrant taste of Louisiana to your table. Packed with juicy chicken thighs, smoky sausage, tender shrimp, and perfectly cooked rice, this soup is a soul-warming fusion of comfort and spice. Aromatic vegetables like bell peppers, celery, and garlic form the flavor base, while Cajun seasoning, thyme, and paprika add an irresistible kick. Simmered in a rich broth of tomatoes and chicken stock, this dish is an easy crowd-pleaser perfect for weeknight dinners or cozy gatherings. Garnished with fresh parsley and green onions, it’s a feast for both the eyes and the palate. Make this satisfying recipe in under an hour and bring the essence of Creole cooking into your home.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces smoked sausage (sliced into rounds)
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 medium yellow onion (diced)
- 1 green bell pepper (diced)
- 2 stalks celery (diced)
- 4 cloves garlic (minced)
- 2 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 14.5 ounces diced tomatoes (with juice)
- 6 cups chicken stock
- 0.75 cup long-grain white rice
- 1 pound shrimp (peeled and deveined)
- 2 stalks green onions (sliced)
- 2 tablespoons fresh parsley (chopped)
- salt
- black pepper
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the smoked sausage and cook until browned, about 4-5 minutes. Remove the sausage from the pot and set it aside.
Add the remaining tablespoon of olive oil to the pot. Season the chicken thighs with a pinch of salt and black pepper, then add to the pot. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside with the sausage.
In the same pot, stir in the onion, green bell pepper, and celery. Sauté the vegetables until they are softened, about 5 minutes.
Add the minced garlic, Cajun seasoning, thyme, and paprika. Stir well to coat the vegetables with the spices, cooking for 1-2 minutes until fragrant.
Pour in the diced tomatoes (with juice) and chicken stock. Return the sausage and chicken to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes.
Stir in the rice and continue simmering for an additional 15-20 minutes, or until the rice is tender.
Add the shrimp to the pot and cook for 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Taste the soup and adjust seasoning with additional salt and black pepper, if needed.
Garnish with sliced green onions and fresh parsley before serving.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 1225 mg | 53% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 774 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
