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. Here is how to make it.
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.
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About This Recipe
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 soup is super easy to make (one-pot) and a large batch comes together in just 40 minutes using simple ingredients.
Make it this winter for a wholesome and filling meal.
Ingredients
Chicken Breast & Shrimp – These two sources of protein are added to this hearty soup to make it filling and nutritious.
Sausage – Traditionally Andouille sausages are used to make Jambalaya soup as they give a very distinct taste and texture to this soup. But I am not a major Pork person so I used chicken sausages instead. You can use whichever sausages you like.
Vegetables – I like to add bell peppers, celery, 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.
White Rice – White rice makes the soup thicker and wholesome.
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.
Chicken Stock – Use a carton or homemade stock.
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.
How To Make Jambalaya Soup
Preparation
Cut 1 pound (500 g) of 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
Heat 3 tablespoon extra virgin olive oil in a large pot over high heat.
Add 1 pound (500 g) 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 bell 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 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.
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.
Serve the soup hot.
Frequently Asked Questions
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. 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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Recipe Card
Jambalaya Soup Recipe
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 pound chicken breast (500 g, cut into ½ inch pieces)
- 12 ounce chicken sausages (350 g, cut into ¼ inch slices, you can use any sausage that you like. Andouille sausage is a great option too)
- 1 small red onion (peeled and diced)
- 2 teaspoons chopped garlic
- 1 small green bell pepper (cored, seeded and diced)
- 2 ribs celery (chopped)
- 1 Jalapeno pepper (seeded and finely chopped, reduce the amount for a less spicy soup)
- 4 cups chicken stock
- 2 tablespoons all-purpose flour
- 28 ounce crushed tomatoes (800 g)
- ½ cup uncooked white rice
- 3 teaspoons cajun seasoning (reduce the amount for a less spicy soup)
- 2 whole bay leaves
- 1 pound shrimp (500 g, peeled and devined)
- 1 teaspoon salt (or as per taste)
- ¼ teaspoon pepper (or as per taste)
Instructions
- Heat extra virgin olive oil in a large pot over high heat.
- Add chicken breast and sausages and saute for 3-4 minutes.
- Add onion and garlic and cook for 2-3 minutes. Stir a few times.
- Now add bell pepper, celery, Jalapeno pepper and saute for another minute.
- Add chicken stock, all-purpose flour, tomatoes, white rice, cajun seasoning, bay leaves, salt, and 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.
- Remove the lid and stir in the shrimp. Cook for 5 minutes. Check for the salt and add more if required.
- Serve the soup hot.
