I still remember the first time I made Spicy Jambalaya Soup with Andouille Sausage Chicken. It was one of those nights when everyone was tired, but hunger was loud. I wanted to whip up something comforting and wholesome without spending hours in the kitchen. The recipe caught my eye because it had that perfect balance of bold seasoning and hearty protein, which my family desperately needed that day. What surprised me was how my kids actually loved the spicy chicken soup’s flavor without complaining about heat, and my husband couldn’t stop asking for seconds. This simple recipe quickly became a staple because it packs nutrients, hits the spot, and doesn’t overwhelm my busy schedule.
If you’re a fellow nutrition-seeker juggling school lunches, work, and errands, this spicy jambalaya soup with Andouille sausage chicken will fit right into your family’s wellness goals. The blend of lean chicken, flavorful Andouille sausage, and wholesome vegetables makes it a nourishing chaos-saver. Plus, it’s a fantastic way to sneak in veggies without a fight. As I experimented and fine-tuned this creole jambalaya stew recipe, I realized it’s not just tasty—it’s a meal that supports energy and boosts family health on hectic days.
I’ve shared a version of this in my favorite online groups like Where NOLA Eats where moms crave meals that hit that sweet spot between soul-food flavor and simple nutrition. If you’re looking for a spicy chicken soup the whole family will love, this Spicy Jambalaya Soup with Andouille Sausage Chicken might be your next dinnertime win.
Whenever I’m in the kitchen, I remind myself this recipe isn’t about perfection or complicated steps—it’s about feeding your family well without stress. If you want to take the plunge and nourish your family with this creole jambalaya stew, stick with me here and let’s get cooking! You’re not alone in the amazing but sometimes exhausting journey to healthy, happy family meals.
Ingredients You’ll Need:
Here’s what you’ll want on hand for your Spicy Jambalaya Soup with Andouille Sausage Chicken. Trust me, the list is straightforward because busy moms need nutrition without complexity!
- 1 pound boneless, skinless chicken breasts, diced (lean protein to keep energy steady)
- 12 ounces Andouille sausage, sliced (great Andouille sausage recipe starters usually have smoky, spicy flavor)
- 1 medium onion, diced (adds fiber and flavor without fuss)
- 1 green bell pepper, diced (rich in vitamin C for immune support)
- 2 celery stalks, diced (fibrous crunch for digestion)
- 3 cloves garlic, minced (natural immune booster)
- 1 (14.5-ounce) can diced tomatoes (lycopene-packed and adds vibrant color)
- 4 cups low-sodium chicken broth (keeps sodium levels in check)
- 1 teaspoon smoked paprika (classic for that smoky undertone)
- 1 teaspoon dried thyme (plant-powered anti-inflammatory benefits)
- 1 teaspoon cayenne pepper (adjust based on your family’s spice tolerance)
- 1 teaspoon dried oregano (adds to the authentic creole jambalaya stew vibe)
- 1 bay leaf (aroma and digestion aid)
- 1 cup cooked brown rice or cauliflower rice (fiber-rich, choose what fits your family’s nutrition goals)
- Salt and pepper to taste
No worries if you don’t have fresh celery or bell pepper on hand — frozen versions work beautifully and keep your Spicy Jambalaya Soup with Andouille Sausage Chicken just as nutritious. I also use canned diced tomatoes because they’re budget-friendly and pack well in my pantry for busy nights.
Shopping tip: These wholesome ingredients are easy to find at your regular grocery store. And here’s a Spicy Jambalaya Soup with Andouille Sausage Chicken nutrition hack that changed our family’s health — swapping white rice for brown or cauliflower rice added fiber and nutrients without changing the taste much.
If you love leafy greens, I often toss in some kale or spinach toward the end for extra vitamins and minerals — my family gets extra nutrition when I add those vibrant greens to this spicy chicken soup.
Let’s Make it Happen!
Alright, fellow kitchen warriors, let’s bring this Spicy Jambalaya Soup with Andouille Sausage Chicken to life! Here’s how we do it, step by step.
- First, heat a large pot over medium heat. Add the sliced Andouille sausage and cook until browned and fragrant, about 5-7 minutes. This step releases that smoky magic that makes the Spicy Jambalaya Soup with Andouille Sausage Chicken sing. Don’t rush it — the flavor builds here.
- Remove the sausage with a slotted spoon, leaving some of that flavorful fat in the pot. Add diced chicken, seasoning lightly with salt and pepper, and cook until just browned, about 5 minutes. This lean protein forms the hearty base of your spicy chicken soup.
- Next, toss in your onions, bell pepper, celery, and garlic. Cook, stirring occasionally, until the veggies soften and the kitchen smells like dinnertime magic — roughly 5-6 minutes. Your Spicy Jambalaya Soup with Andouille Sausage Chicken should smell nourishing by now!
- Return the sausage to the pot. Pour in your canned diced tomatoes with their juices and add chicken broth. Toss in the smoked paprika, thyme, oregano, cayenne, and bay leaf. Stir to combine, then bring the whole pot to a simmer.
- Cover and let it simmer gently for 25-30 minutes. While it simmers, perfect time to prep tomorrow’s lunch or check in with the kids over homework.
- Remove the bay leaf. Stir in cooked brown rice or cauliflower rice to soak up that spicy jambalaya soup goodness. Adjust seasoning with salt and pepper if needed.
- Give it a final taste. If you want to amp up the spice or add a squeeze of fresh lemon for brightness, now’s your chance. Don’t worry if your pot looks super full — it’s meant to be a hearty, comforting creole jambalaya stew that keeps on giving.
This recipe’s timing and shortcuts have saved my really busy nights. I used to struggle keeping bold flavors and good nutrition in sync but now I have a go-to that never fails. Plus, this spicy chicken soup plays nicely with meal prep — leftovers taste even better the next day!
If you love this, you’ll adore other recipes like my Tortellini Soup with Sausage or this cozy Turmeric Chicken Soup, which are other family wins in my kitchen.
How We Love to Eat This!
Our family enjoys Spicy Jambalaya Soup with Andouille Sausage Chicken as a complete dinner or a hearty lunch. The kids love it served with a side of crusty whole-grain bread or a simple green salad, which adds fiber and rounds out the meal.
For kid-approved healthy sides, steamed broccoli or roasted sweet potatoes work wonders. They’re packed with vitamins and help balance the spice with natural sweetness. I also sometimes pair this spicy chicken soup with a side of black-eyed peas for extra protein and fiber — a win for growing kids and adults alike.
This soup shines on busy weeknights when we need good nutrition fast, but it’s also a hit for weekend family dinners where everyone lingers at the table and chats about their day. Presentation helps too! I like to serve it in colorful bowls with fresh herbs on top — simple touches that get my kids excited to dig in.
Leftovers? They’re a lifesaver. This creole jambalaya stew tastes just as nourishing reheated for next-day lunches or easy dinner resets. I’ve tried a few seasonal tweaks as well. In colder months, adding a splash of hot sauce extra warms us up. During summer, switching to lighter cauliflower rice keeps things refreshing and balanced.
Friends who’ve tried this recipe often ask if the spice can be adjusted. It’s so flexible! Some go heavier on the cayenne, while others prefer it mild for little taste buds. For seafood lovers, mixing in shrimp gives a delightful seafood jambalaya soup twist — which reminded me of some discussions I saw in this Facebook group debate about jambalaya as a shrimp stew.
FAQs: Your Questions Answered
Q: Is this Spicy Jambalaya Soup with Andouille Sausage Chicken really nutritious enough for growing kids?
A: Absolutely! The mix of lean chicken, veggies, and hearty sausage delivers protein, vitamins, and minerals essential for growing bodies. Plus, you control the spice level so even picky eaters can enjoy it.
Q: What if my picky eater won’t try this healthy Spicy Jambalaya Soup with Andouille Sausage Chicken?
A: I’ve been there! Try reducing the cayenne at first and serve with mild sides like rice or bread. Gradually increasing spice over time helps little ones adjust without overwhelm.
Q: Can I meal prep this Spicy Jambalaya Soup with Andouille Sausage Chicken for busy weeks ahead?
A: Yes! It reheats beautifully and often tastes even better the next day. Portion into containers for quick lunches or family dinners.
Q: How do I find good Andouille sausage for this recipe?
A: Most grocery stores carry sliced Andouille in the sausage section. If not, ask your local butcher or try an Andouille sausage recipe online. My go-to resource is this recipe from Jambalaya Soup – Gimme Some Oven which also inspired my version.
Q: Can I make this Spicy Jambalaya Soup with Andouille Sausage Chicken gluten-free?
A: Totally! Just double-check your sausage ingredients and use gluten-free broth. The rest is naturally gluten-free.
Q: How spicy is this recipe?
A: I keep it medium — enough to warm the palate without overwhelming. Adjust cayenne to suit your family’s taste buds.
Q: Is there a seafood jambalaya soup version?
A: Yes! You can swap chicken for shrimp or add seafood along with the sausage. It gives a beautiful, classic seafood jambalaya soup feel that’s a crowd-pleaser.
Q: Any family-tested nutrition shortcuts for busy moms?
A: Using pre-chopped frozen veggies saves prep time, and quick-cook brown rice or cauliflower rice speeds dinner up. My family loves when I sneak in extra greens like kale toward the end of cooking.
For more simple nutrition ideas for busy families, check out my favs like Sausage Sweet Potato Kale Soup — lots of cozy, nourishing options to rotate through!
Final Thoughts:
This Spicy Jambalaya Soup with Andouille Sausage Chicken supports my family’s nutrition goals because it’s packed with protein, fiber, and veggies all in one easy pot. It fills hungry tummies and keeps energy steady through after-school activities and bedtime homework.
My Spicy Jambalaya Soup with Andouille Sausage Chicken Nutrition Hacks:
– Swap white rice for brown or cauliflower rice to boost fiber and nutrients.
– Add kale or spinach near the end for an extra green punch without extra effort.
– Use low-sodium broth and adjust seasoning gradually for balanced flavor and health benefits.
My family loves mixing things up. My kids prefer the base version with mild spice. My husband enjoys a heavier Andouille sausage load. I sometimes add shrimp for a festive seafood jambalaya soup twist.
You can take this recipe and adjust it to fit your family’s tastes and schedules. The goal is simple nutrition without stress—feeding your loved ones well while keeping your sanity intact.
I hope this Spicy Jambalaya Soup with Andouille Sausage Chicken becomes one of your go-to meals. You deserve dinnertime nutrition wins that bring joy and health without overwhelm. Keep going, fellow nutrition-seeker—you’re doing a great job!
More Comforting Soups to Try
For more fun ideas to feed your loved ones well, explore other comforting soups like Tortellini Soup with Sausage, Turmeric Chicken Soup, and my all-time fave, Sausage Sweet Potato Kale Soup.
And for lively discussions around classic dishes like this, check out the spirited chat about jambalaya vs shrimp stew on Facebook: Does anyone make jambalaya like a shrimp stew?
Nutrition-packed and family-approved, this Spicy Jambalaya Soup with Andouille Sausage Chicken is ready to make your busy nights easier and tastier!
Spicy Jambalaya Soup with Andouille Sausage Chicken
This hearty Spicy Jambalaya Soup combines smoky andouille sausage with tender chicken, simmered in a flavorful broth packed with Creole spices. Perfect for a comforting meal with a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Simmered
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound andouille sausage, sliced
- 1 pound boneless, skinless chicken thighs, diced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup long-grain white rice, rinsed
- 2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
- Chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
- In the same pot, add diced chicken and cook until browned on all sides, about 6 minutes. Remove and set aside with the sausage.
- Add onion, green bell pepper, and celery to the pot. Sauté until vegetables are softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced tomatoes, chicken broth, Creole seasoning, smoked paprika, cayenne pepper, thyme, and bay leaves. Stir to combine.
- Return sausage and chicken to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Add rinsed rice to the pot, stir well, then cover and simmer for another 20 minutes, or until rice is cooked and tender.
- Remove bay leaves. Season with salt and black pepper to taste.
- Ladle soup into bowls and garnish with sliced green onions and chopped parsley. Serve hot.
Notes
For extra heat, add a dash of hot sauce or extra cayenne pepper. Serve with crusty bread or a side of cornbread for a complete meal.