This soup is ideal for feeding a crowd, meal prepping, or enjoying leftovers that taste even better the next day. It’s rustic, warming, and packed with texture in every bite. Serve it on its own, with crusty bread, or alongside cornbread for a full Southern-style meal. Jambalaya Soup delivers comfort, tradition, and bold flavor all in one bowl, making it a go-to recipe whenever you’re craving something hearty and soulful.
Ingredients
1 tablespoon olive oil
12 ounces Andouille sausage, sliced
1 pound boneless skinless chicken thighs, diced
1 small onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Cajun seasoning
½ teaspoon dried thyme
½ teaspoon black pepper
1 can (15 oz) diced tomatoes
6 cups chicken broth
¾ cup long-grain white rice
½ pound raw shrimp, peeled and deveined
Salt, to taste
Optional garnish: chopped parsley or green onions
Instructions
Heat olive oil in a large pot over medium heat. Add the sausage and cook until lightly browned, then remove and set aside. In the same pot, add the chicken and cook until lightly browned. Add the onion, bell pepper, and celery, cooking until softened. Stir in the garlic, paprika, Cajun seasoning, thyme, and black pepper, cooking briefly until fragrant. Add the diced tomatoes, chicken broth, and rice. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally, until the rice is tender. Stir in the cooked sausage and shrimp and cook for 5–7 minutes, until the shrimp are pink and cooked through. Taste and adjust salt as needed. Serve hot, garnished if desired.