Spicy Jambalaya Soup with Andouille Sausage and Chicken

Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe
I still remember the first crisp autumn evening I served this spicy jambalaya soup: the windows fogged, a throw blanket on the couch, and the whole kitchen smelling like smoked sausage and warm spices. That bowl of Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe became an instant favorite with friends and family — it’s the kind of comfort food that welcomes you home and pairs perfectly with seasonal baked goods.

Introduction
This Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe blends the bold flavors of Cajun cooking with a cozy, brothy finish that’s ideal for chilly nights. It’s hearty enough to stand as a complete meal, yet simple for home bakers and beginner cooks to prepare. If you enjoy pairing soups with sweet fall sides, try this pairing with a chicken and peaches dish to balance spice and sweetness. Try a chicken and peaches recipe for a sweet side.

Ingredients
You’ll need simple, accessible ingredients — most are pantry staples. This recipe serves 6–8.

• 2 tablespoons olive oil
• 1 pound andouille-style chicken sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with juices
• 6 cups low-sodium chicken broth
• 1 cup long-grain rice (or brown rice, see variations)
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2–1 teaspoon cayenne pepper (adjust to taste)
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

If you like spicy soups with a creamy contrast, this recipe is a great sibling to a classic, hearty option like chicken apple sausage recipes that bring mild sweetness to the table. Explore chicken apple sausage recipes for milder flavor pairings.

Step-by-step Instructions
Follow these easy steps — beginners will find the guidance straightforward and encouraging.

1. Prep ingredients: Dice your vegetables, slice the sausage, and cut the chicken into pieces. Keep everything within reach.
2. Brown the sausage and chicken: In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the sausage slices and cook until golden, about 4 minutes. Remove and set aside. Add chicken pieces and sear until lightly browned but not fully cooked, about 3–4 minutes. Remove and set aside with the sausage.
3. Sauté the aromatics: Reduce heat to medium, add onion, bell pepper, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook another minute.
4. Build the soup: Return sausage and chicken to the pot. Add diced tomatoes, chicken broth, smoked paprika, thyme, oregano, cayenne, bay leaves, salt, and pepper. Bring to a simmer.
5. Cook the rice: Stir in rice, reduce heat to a gentle simmer, and cover. Cook 18–20 minutes for long-grain white rice (or follow brown rice package times if using brown rice).
6. Finish and serve: Once rice is tender and chicken is cooked through, remove bay leaves, stir in parsley, and adjust seasoning. Serve with lemon wedges to brighten the flavors.

For a creamy twist after serving, some cooks enjoy pairing this spicy bowl with comforting sides like chicken broccoli cheese soup for contrasting textures. See a creamy chicken broccoli cheese soup for contrast.

Tips for Success

• Use a heavy-bottomed pot: It ensures even heat and prevents scorching while simmering rice.
• Browning builds flavor: Don’t rush the sausage and chicken step — those browned bits give the soup character.
• Adjust heat gradually: Start with less cayenne and add more at the end if you want extra kick.
• Keep the rice texture in mind: If you prefer firmer rice, cook it separately and add at the end to avoid overcooking.
• Taste as you go: Season in stages and adjust salt, pepper, and acidity with lemon.

For meal-prep tips and cozy soup ideas, many home cooks pair this kind of hearty stew with classic recipes like chicken potato soup recipes for an extra-comforting lineup. Find chicken potato soup recipes for more cozy options.

Possible Variations

• Gluten-free: Use certified gluten-free chicken broth and ensure your sausage is gluten-free. Brown rice or quinoa are great rice substitutes.
• Vegetarian: Replace sausage and chicken with smoked tempeh and extra beans (like kidney or cannellini) for protein and a smoky bite.
• Streusel topping (creative bake): For a playful fall twist, make a savory cornbread streusel (cornmeal, butter, grated Parmesan, and herbs) and sprinkle on individual servings — then broil briefly until golden. It adds crunch and a baker’s touch that home bakers will love.
• Kid-friendly: Reduce or omit cayenne and serve with a lemon wedge on the side.

Storage Recommendations

• Refrigerator: Cool soup to room temperature, then store in airtight containers for up to 3–4 days.
• Freezer: Freeze in meal-sized portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if needed.
• Reheating: Warm on low-medium heat, stirring occasionally. If rice thickens the soup, add additional broth or water to loosen it.

Frequently Asked Questions

1. How long does Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe take to make?

• About 45–60 minutes from start to finish, including prep and simmer time. Using pre-cooked rice or quick-cooking rice shortens the time.

2. Can I make this soup in a slow cooker?

• Yes. Brown sausage and chicken first, then add all ingredients (except fresh parsley and lemon). Cook on low for 4–6 hours or on high for 2–3 hours; add rice in the last hour or cook rice separately to avoid mushiness.

3. Is this recipe very spicy?

• It’s adjustable. Start with 1/2 teaspoon cayenne or omit it, then add more to taste. The lemon and parsley help balance heat.

4. Can I use leftover roasted chicken in this recipe?

• Absolutely. Add shredded roasted chicken during the last 10 minutes of cooking to heat through; reduce initial browning time accordingly.

Spicy Jambalaya Soup with Andouille Sausage and Chicken

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• Author: mateo
• Total Time: 45 minutes
• Yield: 8 servings
• Diet: Non-Vegetarian

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Description

A comforting and hearty Jambalaya Soup infused with bold Cajun flavors, perfect for chilly nights.

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Ingredients

• 2 tablespoons olive oil
• 1 pound andouille-style chicken sausage, sliced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes with juices
• 6 cups low-sodium chicken broth
• 1 cup long-grain rice
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2–1 teaspoon cayenne pepper (adjust to taste)
• 2 bay leaves
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Lemon wedges, for serving

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Instructions

1. Prep ingredients: Dice your vegetables, slice the sausage, and cut the chicken into pieces.
2. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the sausage slices and cook until golden, about 4 minutes. Remove and set aside.
3. Add chicken pieces and sear until lightly browned but not fully cooked, about 3–4 minutes. Remove and set aside with the sausage.
4. Reduce heat to medium, add onion, bell pepper, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook another minute.
5. Return sausage and chicken to the pot. Add diced tomatoes, chicken broth, smoked paprika, thyme, oregano, cayenne, bay leaves, salt, and pepper. Bring to a simmer.
6. Stir in rice, reduce heat to a gentle simmer, and cover. Cook 18–20 minutes for long-grain white rice (or follow brown rice package times if using brown rice).
7. Once rice is tender and chicken is cooked through, remove bay leaves, stir in parsley, and adjust seasoning. Serve with lemon wedges.

Notes

Adjust the heat of the soup by modifying the cayenne pepper amount. Use a heavy-bottomed pot to avoid scorching.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Cajun