Jambalaya Soup
Dive into a bowl of hearty comfort with this Jambalaya Soup, a soul-warming fusion of bold Cajun flavors and classic comfort food. Packed with tender andouille sausage, succulent chicken thighs, and plump shrimp, this one-pot wonder is brimming with a medley of vibrant vegetables, aromatic seasonings, and a touch of long-grain rice for a satisfying texture. A splash of Cajun seasoning and dried thyme infuses every bite with that unmistakable Louisiana flair, while the light broth keeps it cozy yet refreshing. Perfect for weeknight meals or entertaining a crowd, this 40-minute recipe is garnished with fresh parsley and scallions for a pop of color and flavor. Whether you're craving a taste of the South or seeking an easy, crowd-pleasing dish, Jambalaya Soup hits all the right notes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 1 pound boneless, skinless chicken thighs
- 1 medium (diced) yellow onion
- 1 medium (diced) bell pepper
- 2 stalks (diced) celery
- 4 cloves (minced) garlic
- 6 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 0.5 cup long-grain white rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 pound raw shrimp (peeled and deveined)
- 3 stalks (sliced) scallions (green onions)
- 2 tablespoons (chopped, for garnish) parsley
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Heat olive oil in a large soup pot or Dutch oven over medium heat.
Slice the andouille sausage into rounds and add to the pot. Cook for 5-6 minutes, stirring occasionally, until browned. Remove with a slotted spoon and set aside.
Season the chicken thighs with a pinch of salt and pepper. Add the chicken to the pot and cook for 6-8 minutes, flipping occasionally, until seared on all sides (it does not need to be fully cooked). Remove from the pot and set aside.
Add the diced onion, bell pepper, and celery to the pot. Cook for 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 more minute.
Pour in the chicken broth and add the diced tomatoes (including juices). Stir in the rice, Cajun seasoning, dried thyme, and bay leaves.
Return the sausage and chicken thighs to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, partially covered.
Remove the chicken thighs from the soup and shred them using two forks. Return the shredded chicken to the pot.
Add the raw shrimp to the soup. Simmer for 3-5 minutes, or until the shrimp are pink and fully cooked.
Remove the bay leaves. Taste the soup and adjust seasoning with salt and black pepper if needed.
Serve hot, garnished with scallions and parsley.
Nutrition Facts
Calories |
3274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.3 g | 238% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 1724 mg | 575% | |
| Sodium | 12842 mg | 558% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 22.0 g | ||
| Protein | 312.2 g | 624% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 819 mg | 63% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5708 mg | 121% | |
*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.
