If you have been craving a comforting, full-flavored dish that warms the soul and excites the taste buds, this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe is just the magic you’re looking for. This hearty soup blends smoky andouille sausage and tender chicken with vibrant vegetables, aromatic spices, and fire-roasted tomatoes, all simmered to perfection with fluffy rice. Each spoonful offers a beautiful balance of spicy heat, savory depth, and bright freshness that makes every bite unforgettable. Whether it’s a chilly evening or a lively family gathering, this recipe turns every meal into a celebration.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is easier than you might think, yet these choices play a crucial role in building the dish’s rich flavor profile and hearty texture. Each item contributes its unique character, from the smoky sausages to the fragrant herbs and tender chicken, creating a perfect harmony.
- Andouille or smoked sausage (1/2 pound): Adds a smoky, spicy kick that is signature to authentic jambalaya.
- Boneless skinless chicken thighs (1 pound): Provides tender, flavorful protein that stays juicy while cooking.
- Large onion (1, chopped): Offers a sweet and savory base that enhances the overall taste.
- Green bell pepper (1, chopped): Brings a mild bitterness and vibrant color for a fresh bite.
- Celery stalks (2, chopped): Adds a subtle crunch and classic “holy trinity” flavor to the soup.
- Garlic cloves (4, chopped): Imparts a warm, aromatic depth that ties the flavors together.
- Fire roasted diced tomatoes (28 ounces): Introduces smoky sweetness and a rich tomato base.
- Cajun seasonings (1 tablespoon): Delivers warmth and complex spice notes that define the dish.
- Dried thyme (1 teaspoon): Adds a subtle earthiness and herbaceous nuance.
- Dried oregano (1 teaspoon): Complements other herbs with its slightly minty, robust flavor.
- Salt and pepper: Balances and enhances all the flavors perfectly.
- Dried bay leaves (3): Infuse gentle floral and herbal undertones while simmering.
- Hot sauce: Optional but recommended to add an extra personal punch of heat.
- Chopped green onion, parsley, red chili flakes (for garnish): Brighten and spice up the finished soup visually and taste-wise.
- Vegetable oil (2 tablespoons): Used for browning meat and sautéing vegetables to develop flavor.
- Long-grain white rice (2 cups, rinsed): Absorbs the delicious broth and softens to create hearty body; reduce to 1 cup for a soupier texture.
- Chicken broth (6 cups): The flavorful liquid base that brings depth and richness to the soup.
How to Make Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
Step 1: Brown the Meat
Start by heating vegetable oil in a large pot or Dutch oven over medium heat. Add the bite-sized chicken thighs and thinly sliced andouille sausage, cooking for about 3 to 4 minutes while stirring frequently. This browning step locks in deep flavor and builds a savory foundation for the soup. The slight caramelization on both meats adds complexity and that signature jambalaya richness.
Step 2: Sauté Vegetables
Next, toss in chopped onions, green bell pepper, and celery. Sauté the mixture for 6 to 7 minutes until the vegetables soften and release their beautiful aromas. This classic “holy trinity” of Cajun cooking provides a flavorful, aromatic base, enhancing both texture and taste with their gentle sweetness and earthiness.
Step 3: Add Garlic
Mix in the chopped garlic and cook for 1 more minute until it becomes fragrant and tender. Garlic is a subtle hero that melds the disparate flavors together, warming up the overall palate without overpowering the dish.
Step 4: Bloom Spices
Sprinkle the Cajun seasoning, dried thyme, oregano, salt, and pepper into the pot. Stir continuously for about 30 seconds to toast the spices slightly—this “blooming” process awakens their essential oils, intensifying their flavors and bringing a complex spice character to your soup.
Step 5: Add Rice and Liquids
Stir in the rinsed rice, chicken broth, and fire-roasted diced tomatoes. For an extra hint of heat, add a few dashes of hot sauce now if you like. Lay the dried bay leaves on top to season the broth gently as it cooks. This step combines all major components, setting the stage for the rice to soak up those rich, spicy flavors.
Step 6: Simmer the Soup
Bring the pot to a boil, then reduce the heat to low. Cover and let the soup simmer for 25 to 30 minutes, or until the rice is tender and has absorbed the broth’s goodness. Keep an eye on the texture and adjust cooking time if you prefer your rice softer or firmer. This simmering melds all ingredients into a harmonious, comforting bowl of goodness.
Step 7: Garnish and Serve
Remove the bay leaves and garnish generously with chopped green onions, parsley, and a sprinkle of red chili flakes for extra color and heat. Serve piping hot with more hot sauce on the side for anyone who wants to turn up the spice level.
How to Serve Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
Garnishes
The vibrant garnishes truly elevate this soup. Chopped green onions add a crisp, fresh note while parsley brings brightness and color contrast. Red chili flakes not only enhance the spicy dimension but also offer a visually appealing pop. Don’t hesitate to let your guests customize their bowls with additional hot sauce or garnishes to suit their tastes.
Side Dishes
This Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe shines as a complete meal but pairs beautifully with a few classic sides. Try crusty French bread or warm cornbread to soak up the flavorful broth. A simple green salad with a tangy vinaigrette adds balance and crunch, harmonizing with the soup’s hearty richness.
Creative Ways to Present
For a cozy gathering, serve the soup in rustic bowls, topped with a swirl of sour cream or a sprinkle of shredded cheddar for extra indulgence. You can also serve it in individual bread bowls for a fun, interactive presentation that’s sure to wow family and friends. A sprinkle of fresh herbs just before serving adds a touch of elegance.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe store beautifully in an airtight container in the refrigerator for up to 4 days. The flavors tend to deepen over time, making each reheated portion even more satisfying. Just be sure to cool it completely before refrigerating to maintain freshness.
Freezing
If you want to keep it longer, this soup freezes well. Transfer cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. It will maintain its vibrant flavor for up to 3 months. Thaw overnight in the fridge before reheating for the best texture and taste.
Reheating
When reheating, warm the soup gently in a pot over medium heat, stirring occasionally until heated through. If the soup thickened in the fridge or freezer, add a splash of chicken broth or water to loosen it to your preferred consistency. Microwave reheating works well too for individual servings.
FAQs
Can I use different types of sausage?
Absolutely! While traditional andouille sausage gives the best smoky, spicy flavor, you can substitute kielbasa, chorizo, or any smoked sausage you enjoy. Just keep in mind the seasoning adjustments you might need.
Is this soup very spicy?
This Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe has a nice kick thanks to the Cajun seasoning and optional hot sauce, but it’s very customizable. You can dial the heat up or down according to your preference easily.
Can I make it vegetarian?
You can create a vegetarian version by omitting the sausage and chicken. Try adding plant-based sausage and using vegetable broth instead. Load it with more veggies and maybe some beans to keep the heartiness intact.
What rice is best for this soup?
Long-grain white rice works best because it absorbs the flavors well and keeps the soup from becoming too sticky. Rinsing the rice before cooking helps remove excess starch for a better texture.
Can I use chicken breasts instead of thighs?
You can, but chicken thighs stay juicier and add more flavor due to their higher fat content. If using breasts, watch carefully to avoid overcooking and drying out the meat.
Final Thoughts
I truly hope you give this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe a try—it’s one of those comforting, bold dishes that feels like a warm hug after a long day. With every step, you’re crafting a bowl full of vibrant flavors, hearty textures, and a touch of Southern soul. It’s perfect for family dinners, welcoming friends, or anytime you crave a lift in your day. Once you taste it, I’m sure it will become a favorite go-to recipe in your kitchen too.
Print
Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Description
This Spicy Jambalaya Soup combines flavorful andouille sausage and tender chicken thighs with aromatic vegetables, Cajun spices, and fire-roasted tomatoes. Simmered with long-grain white rice in a rich chicken broth, this hearty soup delivers the classic tastes of Cajun cuisine in a comforting one-pot meal perfect for colder days or family gatherings.
Ingredients
Meat
- 1/2 pound andouille or smoked sausage, thinly sliced (8 ounces)
- 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
Spices and Seasonings
- 1 tablespoon Cajun seasonings (or more to taste)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 3 dried bay leaves
- Hot sauce, for serving
- Garnish: chopped green onion, chopped parsley, red chili flakes
Other
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice, rinsed until water runs clear and drained (use 1 cup for soupier consistency)
- 6 cups chicken broth
Instructions
- Brown the Meat: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and sliced andouille sausage. Cook while stirring for 3-4 minutes until the meat is browned and mostly cooked through.
- Sauté Vegetables: Add the chopped onions, green bell pepper, and celery to the pot. Cook for 6-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add Garlic: Stir in the chopped garlic and cook for 1 minute until the garlic releases its aroma and softens.
- Bloom Spices: Sprinkle in the Cajun seasonings, dried thyme, oregano, salt, and pepper. Stir continuously and cook for about 30 seconds to bloom the spices and enhance their flavors.
- Add Rice and Liquids: Stir in the rinsed rice, chicken broth, and fire roasted diced tomatoes. Add a little hot sauce here if desired. Place the dried bay leaves on top.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25-30 minutes, or until the rice is tender and has absorbed the flavors, adjusting cooking time to your rice texture preference.
- Garnish and Serve: Remove the bay leaves. Garnish the soup with chopped green onions, parsley, and red chili flakes. Serve hot with additional hot sauce on the side for extra heat.
Notes
- For a soupier consistency, use 1 cup of rinsed rice instead of 2 cups.
- You can substitute chicken thighs with chicken breasts, but thighs provide more tenderness and flavor.
- Adjust the amount of Cajun seasoning and hot sauce to control the spice level according to your preference.
- Make sure to rinse the rice thoroughly to remove excess starch and prevent the soup from becoming too thick or gummy.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
