Description
A comforting and hearty Jambalaya Soup infused with bold Cajun flavors, perfect for chilly nights.
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
Instructions
- Prep ingredients: Dice your vegetables, slice the sausage, and cut the chicken into pieces.
- 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.
- Reduce heat to medium, add onion, bell pepper, and celery. Sauté for 5–6 minutes until softened. Stir in garlic and cook another minute.
- 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.
- 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).
- 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