Zydeco Soup
Warm, hearty, and bursting with vibrant Southern flavors, Zydeco Soup is a soul-soothing bowl of Cajun-inspired comfort food. This one-pot wonder combines smoky andouille sausage, tender chicken thighs, and a medley of fresh vegetables—like okra, bell peppers, and celery—all simmered together in a rich, spiced tomato broth infused with Creole seasoning and a touch of heat from hot sauce. Finished with fluffy white rice and garnished with fresh parsley and chopped green onions, this dish strikes the perfect balance of bold and savory. Ideal for weeknight dinners or a casual gathering, Zydeco Soup is a celebration of Louisiana’s flavorful culinary traditions, ready in just one hour! Serve it with a crusty baguette or a side of cornbread for an authentic and hearty meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces andouille sausage
- 8 ounces boneless, skinless chicken thighs
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 celery stalks
- 3 garlic cloves
- 14.5 ounces canned diced tomatoes
- 4 cups chicken broth
- 1 cup okra
- 2 cups cooked white rice
- 1 tablespoon Creole seasoning
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions
- 2 tablespoons fresh parsley
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil.
Slice andouille sausage into rounds and cook for 3-4 minutes, until browned. Remove sausage and set aside.
In the same pot, add chicken thighs. Cook for 5-6 minutes per side, until golden brown. Remove and shred the meat once cool enough to handle.
Finely chop the onion, green bell pepper, and celery. Mince the garlic.
Add onion, bell pepper, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and sauté for 1 minute.
Stir in the Creole seasoning, dried thyme, salt, and black pepper. Cook for 1 minute to toast the spices.
Pour in the canned diced tomatoes and chicken broth. Stir well.
Return the sausage and shredded chicken to the pot. Add okra, bay leaves, and hot sauce.
Bring the soup to a simmer. Cover and cook for 20 minutes, stirring occasionally.
Add the cooked white rice. Stir well and simmer for 5 more minutes.
Taste and adjust seasoning as needed.
Chop the green onions and fresh parsley. Use as garnish before serving.
Ladle the soup into bowls and serve warm, optionally with additional hot sauce on the side.
Nutrition Facts
Calories |
2789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 12172 mg | 529% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 27.9 g | ||
| Protein | 148.3 g | 297% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 620 mg | 48% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4475 mg | 95% | |
*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.
