Best Spicy Jambalaya Soup (Instant Pot + Stove Top)

Spicy Jambalaya Soup is a take on the classic Jambalaya, an American Cajun and Creole dish of rice. This hearty soup is loaded with the goodness of all the Jambalaya flavors but instead of being served on a bed of rice, it is served in a bowl.

Learn to make this soup in an instant pot, pot over the stovetop, or in a slow cooker using my easy recipe.

Here are some more soup recipes that you may like – Instant Pot Cauliflower Soup, Cream of Mushroom Soup, Chinese Hot and Sour Soup, Pumpkin Curry Soup, Instant Pot Taco Soup, and Tomato Basil Soup.

Jump to:

• About Jambalaya Soup
• Ingredients
• How To Make Jambalaya Soup
• Serving Suggestions
• Storage Suggestions
• You Might Also Like
• Recipe Card

About Jambalaya Soup

Jambalaya Soup is nothing but all the flavors of Jambalaya (A classic American Cajun and Creole dish of rice) in a bowl that you can slurp instead of eating.

It is vibrant in color and super flavorful with a spicy kick from jalapeno and cajun seasoning.

This hearty comforting one-pot meal is super easy to make and a large batch comes together in just 40 minutes using simple ingredients. You can make it in an instant pot or in a pot over the stovetop.

It can be cooked slowly in a slow cooker as well. I am sharing the recipe in the post below, so have a look.

Make a big pot of this spicy Jambalaya soup recipe for your whole family this winter for a wholesome and filling meal.

Ingredients

Chicken Breast & Shrimp – Use boneless skinless chicken breasts cut into bite-sized pieces and medium raw shrimp (fresh or frozen).

These two sources of protein are added to this hearty soup to make it filling and nutritious.

You can replace raw chicken pieces with leftover rotisserie chicken.

Sausage – Traditionally Andouille sausages are used to make Jambalaya soup as they give a very distinct smoky taste and texture to this soup. Andouille sausage is made of pork but I am not a major pork person so I used chicken sausages instead. You can use any spicy and smoky sausage you like.

Vegetables – I like to add green peppers, celery, and jalapeño to this soup. I love the spicy kick jalapeno adds. You can add more veggies of your choice to make it even more filling. Some options are mushrooms, zucchini, sweet potatoes, water chestnuts, etc.

Crushed tomatoes make the base of this soup and also make it tangy. I used canned crushed tomatoes but you can also use fresh tomatoes. Just pulse them in a blender a few times.

White Rice – White rice makes the soup thicker and more wholesome. To make it healthier, you can replace white rice with brown rice.

Use cauliflower rice in place of white or brown rice to make it low carb.

Cajun Seasoning – It adds smoky, garlicky, and peppery flavors to the soup. Make cajun seasoning at home using my easy cajun spice mix recipe or buy a packet.

You can replace cajun seasoning with creole seasoning too.

Chicken Broth – Use a carton or homemade chicken broth.

All-Purpose Flour – Flour is used to thicken the soup. If you do not want the thick consistency, you can skip adding it too. Skipping the flour will also make this soup gluten-free.

Other Ingredients – Apart from the above-mentioned ingredients, you will also need onions, garlic, bay leaves, salt, and pepper.

Top this soup with crispy bacon and parsley to make it even more indulgent.

Add some hot sauce or red pepper flakes if you like the soup spicier.

How To Make Jambalaya Soup

Preparation

Cut 1 pound (500 g) of boneless skinless chicken breast into ½ inch pieces.

Slice 12-ounce (350 g) chicken sausages (or andouille sausages) thinly (approx ¼ inch thick).

Peel and chop 5-6 garlic cloves, core, deseed and dice one small green bell pepper, chop 2 ribs of celery, remove the seeds of one jalapeno pepper and chop it finely.

Peel, devein, and clean 1 pound (500 g) shrimp.

Gather the remaining ingredients.

Make The Soup

In A Pot Over Stovetop

Heat 3 tablespoon extra virgin olive oil in a large pot or a Dutch oven over high heat.

Add 1 pound (500 g) boneless skinless chicken breast (cut into ½ inch pieces) and 12 ounces (350 g) chicken sausages (cut into thin slices) and saute for 3-4 minutes.

Add 1 small red onion (peeled and diced) and 2 teaspoons chopped garlic and cook for 2-3 minutes. Stir a few times.

Now add 1 small green pepper (cored, seeded, and diced), 2 ribs celery (chopped), 1 Jalapeno pepper (seeded and finely chopped), and saute for another minute.

Add 4 cups chicken stock, 2 tablespoons all-purpose flour, 28 ounces (800 g) crushed tomatoes, ½ cup rinsed uncooked white rice, 3 teaspoons cajun seasoning, 2 whole bay leaves, 1 teaspoon salt & ¼ teaspoon pepper, and mix well.

Reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 20-25 minutes until the rice is well cooked. Stir a few times during cooking to avoid scorching at the bottom of the pot.

Remove the lid and stir in 1 pound (500 g) shrimp (peeled and deveined). Cook for 5 minutes. Check for the salt and add more if required.

Garnish with chopped green onions, cilantro, or parsley, and serve the soup hot.

In An Instant Pot

To make this soup in an electric pressure cooker, press SAUTE button.

Now follow the steps until adding rice and broth to the pot.

Secure the lid of the pot and press PRESSURE COOK. Set the timer to 6 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes. Then release the remaining pressure manually and open the lid.

Press SAUTE button once again and add the shrimp. Cook for 3-4 minutes. Garnish and serve.

In A Slow Cooker

This soup can be easily made in a slow cooker( crockpot). Add all the ingredients to the slow cooker except rice and shrimp.

Mix everything well, cover, and cook on low for about 4 hours.

After 4 hours, add in the rice, mix well, cover, and cook on low for another 2 hours, until the rice is cooked.

Once done, stir in the shrimp and cook on low for 20 minutes. Slow cooker jambalaya soup is ready. Serve hot.

Serving Suggestions

Serve this delicious and rich soup along with a light salad. It also tastes great with homemade bread or grilled corn on the side.

I love to serve cheddar biscuits or other crackers to munch on while sipping the soup.

Storage Suggestions

Store it in an airtight container and refrigerate for 3-4 days.

This soup freezes well. You can store it in an air-tight container and freeze it for about a month. Thaw it in the fridge overnight and reheat it before serving.

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