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Spicy Jambalaya Soup with Andouille Sausage Chicken

Comforting homemade spicy jambalaya soup

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.

Ingredients

Scale
  • 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

  1. Heat olive oil in a large pot over medium heat. Add andouille sausage and cook until browned, about 5 minutes. Remove and set aside.
  2. In the same pot, add diced chicken and cook until browned on all sides, about 6 minutes. Remove and set aside with the sausage.
  3. Add onion, green bell pepper, and celery to the pot. Sauté until vegetables are softened, about 5 minutes.
  4. Stir in garlic and cook for 1 minute until fragrant.
  5. Add diced tomatoes, chicken broth, Creole seasoning, smoked paprika, cayenne pepper, thyme, and bay leaves. Stir to combine.
  6. Return sausage and chicken to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
  7. Add rinsed rice to the pot, stir well, then cover and simmer for another 20 minutes, or until rice is cooked and tender.
  8. Remove bay leaves. Season with salt and black pepper to taste.
  9. 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.