Jambalaya Soup Recipe



  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound Andouille sausage, thinly sliced

The Holy Trinity:

  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 1 green bell pepper, diced

Flavor Enhancers:

  • 4 cloves garlic, minced
  • 1 jalapeño pepper, seeded and finely chopped (optional, for heat)


  • 2 tablespoons Cajun seasoning (adjust for spice preference)
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste

Liquids and Thickening:

  • 3 tablespoons olive oil
  • 1/4 cup all-purpose flour
  • 6 cups chicken broth
  • 1 (28-ounce) can crushed tomatoes


  • 1 cup uncooked long-grain white rice


  • 1 pound raw shrimp, peeled and deveined


Prep work:

  • Dice and chop all your vegetables for efficient cooking.

Brown the meats:

  • Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium-high heat.
  • Add the chicken and cook until lightly browned, about 2-3 minutes. Remove chicken to a plate.
  • Add the sausage to the pot and cook until browned, another 2-3 minutes. Remove sausage to the plate with the chicken.

Sauté the vegetables:

  • Add the remaining tablespoon of olive oil to the pot. Add the onion, celery, bell pepper, and jalapeño (if using). Cook for 5-6 minutes, or until the onions are softened and translucent.
  • Stir in the garlic and cook until fragrant, about 30 seconds more.

Make a roux (thickening agent):

  • Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes until a light brown paste forms.

Build the soup base:

  • Slowly whisk in the chicken broth to the roux, making sure to eliminate any lumps.
  • Add the crushed tomatoes, Cajun seasoning, thyme, bay leaves, salt, and pepper. Bring to a simmer.

Cook the rice:

  • Stir in the uncooked rice. Reduce heat to medium-low, and simmer for 15-20 minutes, covered, or until rice is tender. Stir occasionally to prevent sticking.

Finish the soup:

  • Return the chicken and sausage to the pot.
  • If adding shrimp, stir them in now and simmer for 3-5 minutes, or until cooked through (they will turn pink).
  • Taste and adjust seasonings. Remove bay leaves.


  • Spice level: Adjust the Cajun seasoning to your liking. Add a pinch of cayenne pepper for extra kick.
  • Make it your own: Feel free to use other proteins like smoked sausage, or add okra for a traditional touch.
  • Serving: Garnish with chopped green onions and hot sauce (if desired) for added flavor and spice. Serve with crusty bread.


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