Jambalaya Soup

Why You’ll Love This Recipe

This soup delivers the full jambalaya experience with less fuss and more broth. It’s a one-pot meal that combines savory meats, aromatic vegetables, and Cajun spices into a dish that’s both comforting and exciting. It’s easy to customize, feeds a crowd, and tastes even better the next day. Plus, it’s a fun and flavorful twist on a Southern classic.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Smoked sausage (like andouille), sliced
• Chicken thighs or breasts, cut into bite-sized pieces
• Shrimp, peeled and deveined
• Olive oil or vegetable oil
• Onion, diced
• Green bell pepper, diced
• Celery, chopped
• Garlic cloves, minced
• Diced tomatoes (canned or fresh)
• Chicken broth
• Cooked rice (white or brown)
• Creole or Cajun seasoning
• Bay leaf
• Paprika
• Thyme (dried or fresh)
• Salt and black pepper
• Hot sauce (optional, for extra heat)
• Green onions or parsley, for garnish

Directions

1. Heat oil in a large soup pot over medium heat. Add sliced sausage and cook until browned. Remove and set aside.
2. In the same pot, add chicken pieces and cook until lightly browned and cooked through. Remove and set aside with the sausage.
3. Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5–7 minutes.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add diced tomatoes, chicken broth, Creole seasoning, bay leaf, paprika, thyme, salt, and pepper. Stir to combine.
6. Return the sausage and chicken to the pot. Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes to allow flavors to meld.
7. Add the shrimp and simmer for 5–7 minutes more, or until shrimp are pink and cooked through.
8. Stir in cooked rice just before serving, or spoon rice into bowls and ladle soup on top to avoid mushiness.
9. Garnish with green onions or chopped parsley and a dash of hot sauce, if desired.

Servings and timing

This recipe serves 6 to 8 people and takes approximately 45 minutes to make. Prep time is around 15 minutes, and cooking time is about 30 minutes.

Variations

• Spicy Version: Add cayenne pepper or extra hot sauce to increase the heat.
• Seafood-Only: Skip the chicken and sausage, and use shrimp, crab, and fish for a seafood twist.
• Low-Carb: Replace rice with cauliflower rice or skip it altogether.
• Vegetarian: Use plant-based sausage and omit meat and shrimp; substitute with beans or okra.
• Creamy Style: Stir in a splash of heavy cream or coconut milk for a richer broth.
• Smoky Flavor: Add a dash of smoked paprika or use smoked chicken.
• Okra Add-In: Include sliced okra for added texture and Southern authenticity.
• One-Pot Rice: Cook uncooked rice in the soup itself for a thicker, stew-like texture.
• Tomato-Free: Leave out the tomatoes for a lighter broth with more emphasis on spices.
• Herbaceous Finish: Add fresh thyme or oregano just before serving for a fragrant touch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until heated through. If the rice has absorbed too much liquid, add a bit more broth or water to loosen it. For best texture, store the rice separately and combine when serving. This soup also freezes well for up to 2 months.

FAQs

What is jambalaya soup?

Jambalaya soup is a brothier version of traditional jambalaya, featuring sausage, chicken, shrimp, vegetables, and Cajun spices in a flavorful, soupy base.

Can I make this soup ahead of time?

Yes, it’s a great make-ahead meal. The flavors deepen as it sits. Just store the rice separately to keep it from becoming mushy.

Can I use raw rice in the soup?

You can, but it will absorb a lot of liquid. Adjust broth levels accordingly and simmer until rice is fully cooked.

What type of sausage works best?

Andouille sausage is traditional for its smoky and spicy flavor, but kielbasa or smoked sausage also work well.

Is this soup spicy?

It can be! The heat level depends on the type of sausage and amount of Creole seasoning and hot sauce used.

Can I use frozen shrimp?

Yes, just thaw completely and pat dry before adding to the soup.

How do I thicken jambalaya soup?

Simmer uncovered to reduce the liquid slightly, or mash a few pieces of cooked rice into the broth.

Can I freeze jambalaya soup?

Yes, but for best results, freeze the soup without the rice. Add freshly cooked rice when reheating.

What vegetables can I add?

Okra, corn, tomatoes, and even green beans work well in this soup.

How do I keep the shrimp from overcooking?

Add them in the last few minutes of cooking, just until they turn pink and opaque.

Conclusion

Jambalaya Soup delivers all the bold, comforting flavors of its classic namesake with the soul-warming coziness of a stew. Packed with protein, Creole spice, and a medley of textures, it’s the kind of dish that feeds both body and spirit. Whether you’re looking to impress guests or just want a satisfying one-pot meal, this flavorful soup is sure to become a go-to favorite.

Jambalaya Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Jambalaya Soup is a flavorful Louisiana-inspired dish made with smoky sausage, chicken, shrimp, vegetables, and rice simmered in a zesty Creole broth. It’s hearty, spicy, and comforting—perfect for feeding a crowd or warming up on a chilly night.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Southern, Cajun/Creole
• Diet: Halal

Ingredients

• 12 oz smoked sausage (such as andouille), sliced
• 1 lb chicken thighs or breasts, cut into bite-sized pieces
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil or vegetable oil
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups chicken broth
• 2 cups cooked white or brown rice
• 2 tbsp Creole or Cajun seasoning
• 1 bay leaf
• 1 tsp paprika
• 1/2 tsp dried thyme (or 1 tsp fresh)
• Salt and black pepper, to taste
• Hot sauce, to taste (optional)
• 1/4 cup chopped green onions or parsley, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Heat oil in a large pot over medium heat. Add sausage and cook until browned. Remove and set aside.
2. Add chicken to the same pot. Cook until browned and cooked through. Remove and set aside with sausage.
3. Add onion, bell pepper, and celery. Sauté 5–7 minutes until softened.
4. Stir in garlic and cook 30 seconds until fragrant.
5. Add tomatoes, broth, Creole seasoning, bay leaf, paprika, thyme, salt, and pepper. Stir well.
6. Return sausage and chicken to the pot. Bring to a boil, then reduce heat and simmer 20–25 minutes.
7. Add shrimp and cook 5–7 minutes until pink and opaque.
8. Stir in cooked rice just before serving, or serve rice in bowls and ladle soup over it.
9. Garnish with green onions or parsley and add hot sauce to taste.

Notes

• Store rice separately from the soup to keep it from becoming mushy.
• Andouille sausage gives the most authentic flavor, but smoked sausage or kielbasa also work.
• Use thawed frozen shrimp if fresh isn’t available.
• For extra heat, add cayenne pepper or more hot sauce.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 380
• Sugar: 5g
• Sodium: 1180mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 165mg