Spicy Jambalaya Soup with Andouille Sausage and Chicken
Dive into a bowl of comfort with this delightful Spicy Jambalaya Soup featuring flavorful andouille sausage and tender chicken, perfect for cozy nights or family gatherings.
Ingredients
Meat
- 8 ounces andouille or smoked sausage, thinly sliced Use high-quality sausage for best flavor.
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, chopped
- 28 ounces fire-roasted diced tomatoes
- 3 dried bay leaves
Rice and Broth
- 2 cups long-grain white rice, rinsed until water runs clear and drained Use 1 cup for a soupier consistency.
- 6 cups chicken broth
Seasonings
- 1 tablespoon Cajun seasoning Adjust according to taste.
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Garnishes
- hot sauce, for serving
- chopped green onion
- chopped parsley
- red chili flakes For additional heat.
Cooking Oil
- 2 tablespoons vegetable oil
Instructions
Preparation
- Gather all your ingredients for a smoother cooking process.
- Place a large pot or Dutch oven over medium heat and pour in the vegetable oil.
Cooking
- Add diced chicken thighs and sliced andouille sausage to the pot. Cook for about 3 to 4 minutes, stirring occasionally.
- Toss in the chopped onion, green bell pepper, and celery. Cook for about 6 to 7 minutes until soft and aromatic.
- Add the chopped garlic and cook for an additional minute.
- Sprinkle in the Cajun seasoning, dried thyme, dried oregano, salt, and pepper. Stir and cook for about 30 seconds.
- Stir in the rinsed rice, chicken broth, and fire-roasted diced tomatoes. Add a splash of hot sauce and place the bay leaves on top.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover the pot and let the soup simmer for about 25 to 30 minutes.
- Remove bay leaves before serving and garnish with chopped green onions, parsley, and red chili flakes.
Notes
Let the soup sit for about 10 to 15 minutes after cooking to meld the flavors. Store leftovers in airtight containers in the refrigerator for up to 4 days.