According to renowned chef Teri, “chicken sausage jambalaya soup is deeply comforting.”
If you seek warmth on cold nights, chicken sausage jambalaya soup is hard to beat. As an amateur chef, I’ve enjoyed this recipe for years.
The soup blends smoky sausage, diced chicken, vegetables, and rice in a rich tomato broth seasoned with authentic Creole flair.
Its hearty blend of flavors has provided me comfort through many a winter evening. Keep reading to learn my time-tested techniques for making a truly satisfying pot.
Key Takeaway
Chicken sausage jambalaya soup is a hearty, spicy soup made with chicken sausage, vegetables like celery, bell peppers, onions, and rice. The soup takes inspiration from jambalaya, incorporating savory Creole seasoning into a brothy, tomato-based soup.
How to Make Chicken Sausage Jambalaya Soup
Nothing warms the soul on a cold night like a hot, hearty bowl of soup. This Chicken Sausage Jambalaya Soup is packed full of comforting Louisiana flavor. You’ll find cajun classics like andouille sausage, chicken, bell peppers and onions alongside soothing additions of chicken broth, tomatoes, rice and cajun seasoning (1).
Drawing from my experience cooking in Louisiana, I created this recipe to enjoy all the flavors of jambalaya even on cooler days. After some time experimenting, I found the perfect blend of ingredients that come together in a rich, satisfying one-pot soup.
Whether you make it for yourself on a chilly evening or feed the whole family on a busy weeknight, I promise you’ll keep coming back to this easy classic. Just simmer the bold cajun ingredients until the rice is tender, and you have a meal to instantly warm your soul.
INGREDIENTS
- 1 pound andouille sausage, chopped
- 1 pound boneless skinless chicken breasts, diced
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 (14.5 ounce) can diced tomatoes
- 8 cups chicken broth or stock
- 1 cup long grain white rice
DIRECTIONS
- To make this hearty soup, first add the chopped andouille sausage to a skillet over medium-high heat. Cook until browned on all sides, about 5-7 minutes total. Transfer sausage to a plate and set aside.
- Next, season the diced chicken breasts with 1/2 tablespoon of the Cajun seasoning. In the same skillet used for the sausage, cook the chicken until no longer pink inside, about 5-7 minutes. Transfer chicken to the plate with the sausage.
- Add the diced onion and bell pepper to the skillet. Sauté for 5 minutes, until softened. Stir in the minced garlic and cook 1 more minute.
- Now add the browned sausage and chicken back to the skillet along with the canned diced tomatoes, chicken broth/stock, and remaining 1/2 tablespoon Cajun seasoning. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Finally, stir in the rice and continue simmering 20 more minutes, until rice is tender and has absorbed most of the liquid. You may need to add additional broth/stock if the soup becomes too thick.
- Serve hot, garnished with chopped green onions or Parmesan cheese if desired.
Enjoy this one-pot Cajun comfort food that gets better with each taste! The smoked sausage and rice give it HEARTINESS while the tomatoes and spices provide GREAT FLAVOR. It also comes together FAST for an easy WEEKDAY MEAL.
For a hands-free version, slow cook on HIGH for 3-4 hours or LOW for 6-8 hours, following the same directions in your SLOW COOKER instead of the skillet and pot (2). You can also use your INSTANT POT by sautéing the ingredients and then using the “soup” function.
The high pressure cooks it in about half the time for TRUE SET-IT-AND-FORGET-IT ease! However you make it, this soup is sure to satisfy your craving for CAJUN JAMBALAYA flavors.
Credit : Teri’s Table
Tips for the Best Jambalaya Soup
Nothing brings people together like a big pot of piping hot soup on a chilly day. As someone with roots in Louisiana, I know firsthand the comfort that a bowl of jambalaya soup can provide.
Over years of perfecting my JAMBALAYA SOUP RECIPE, I’ve picked up some tricks that make each batch even more flavorful.
With the right mix of BONELESS SKINLESS CHICKEN BREASTS, spicy CHICKEN SAUSAGE, aromatic vegetables and a rich tomato base seasoned to perfection, you can’t go wrong. Here are my top tips to help you create the tastiest pot of this cajun classic.
Ingredients
- Use BONELESS SKINLESS CHICKEN BREASTS or thighs for tender chunks
- Look for flavorful smoked CHICKEN SAUSAGE like andouille
- Include aromatic vegetables like GREEN BELL PEPPERS, onions and celery
- DICED TOMATOES add brightness while tenderizing over long cook times
- Opt for long grain WHITE RICE to absorb flavors without getting mushy
Seasonings
- SPICY JAMBALAYA recipe works best with a blend of peppers like CAYENNE
- Fresh HERBS like rosemary, thyme or oregano are a tasty addition
- BAY LEAVES impart background flavor- enhancing essence during simmer
- Fish sauce, Worcestershire or soy sauce deepen meatiness
Cooking Method
- Sauté onions and sausage first in a DUTCH OVEN before adding remaining ingredients
- Use enough CHICKEN BROTH or stock to just cover ingredients and allow for absorption
- Simmer gently for 1-2 hours until rice is tender but not mushy
- Adjust seasoning and liquid as needed if too thick or thin
Serving Suggestions
- Serve with crumbled bacon, scallions or grated cheese on top
- Cook extra rice to serve on the side for scooping up every last drop
- Leftovers keep improving in flavor over several days in the fridge or freezer
By following these tips, you’ll be well on your way to developing the tastiest JAMBALAYA SOUP RECIPE around. Play with seasonings and mix-ins to make it your own. Soon you’ll be keeping friends and family warm with your fabulous cajun creation for years to come!
Nutrion Information of Chicken Sausage Jambalaya Soup
The following table provides a quick overview of key nutrients found in chicken sausage jambalaya soup:
| Nutrient | Food Sources | Benefits |
|---|---|---|
| Protein | Chicken, sausage, beans | Builds/repairs muscle, immunity, hormones |
| Vitamin C | Tomatoes, bell peppers | Antioxidant, collagen formation, immune support |
| Vitamin A | Bell peppers, carrots | Vision health, cell growth, immune function |
| Fiber | Rice, beans, vegetables | Digestive health, lowered cholesterol |
| Iron | Tomato, rice | Oxygen transport, energy production, cell growth |
| Zinc | Chicken, sausage | Wound healing, immunity, protein metabolism |
| Selenium | Chicken | Antioxidant, thyroid health, fertility |
| Potassium | Tomato, bell peppers | Fluid balance, heart health, muscle function |
| Omega-3s | Chia seeds | Heart health, brain function, joint health |
As you can see, this hearty soup is packed with essential vitamins, minerals, protein and fiber to keep your body functioning at its best. Enjoying chicken sausage jambalaya soup ensures you get a wide spectrum of important nutrients in just one balanced, satisfying meal.
Variations of Chicken Sausage Jambalaya Soup
I’m always looking to get creative in the kitchen and experiment with different ingredient combinations.
One of my favorite go-to meals is chicken sausage jambalaya soup – it’s hearty, flavorful and full of veggies. After making it dozens of times, I started tweaking the recipe by subbing in different types of rice, proteins and seasonings.
Substitute the Rice
- Cauliflower Rice
Adds nutrition while cutting carbs. Cauliflower rice has a mildly cauliflower taste and similar texture to rice. It adds fiber, vitamins and minerals with very few calories compared to rice (3).
- Brown rice
Boosts fiber and minerals over white rice. Brown rice retains the nutritious outer bran layer providing extra nutrients. Its chewy texture differs nicely from cauliflower rice.
Change the Protein
- Cooked Chicken
Is lighter than sausage. Chicken is lower in fat and calories making it a healthier choice. Pre-cooking saves time.
- Raw shrimp
Adding RAW SHRIMP during the last 20 minutes of cooking keeps the seafood tender while allowing it to absorb flavors.
Vary the Vegetables
- Seasonal Veggies like Zucchini or Spinach
Make it fresh. Using what’s in season keeps flavors new. Zucchini adds crunch while spinach softens into the soup.
- Mixed Bell Peppers
Bell pepper was excellent for color and flavor dimensions. An assortment of colors – red, orange, yellow – contribute visual appeal and nuanced pepper flavors.
- Carrots or Sweet Potato Cubes
Boost nutrients. Carrots provide beta-carotene while sweet potatoes add natural sugars and vitamin A (4). Both complement the brothflavors.
Adjust Seasonings
- Dried Thyme
A staple herb in Cajun and Creole cooking. Thyme adds an earthy taste that pairs nicely with the other ingredients.
- Gumbo File
Adds filé to thicken broth Cajun-style. Filé powder, made from sassafras leaves, clings to noodles and rice thickening theoverall texture authentically.
Cooking Methods
- Slow Cooker Method
Try slow cooker method! use brown sausage then add to CROCK POT with all ingredients. Cook on LOW for 6-8 hours. This hands-free approach lets flavors blend deliciously.
FAQ
How do I make chicken stock for the soup?
Make stock by simmering chicken bones, carrots, celery, onion, garlic in water for 2-3 hours. Strain for soup or use store-bought low-sodium chicken broth.
Can I make this in an instant pot instead of on the stove?
Yes, easy to make in instant pot. Sauté chicken sausage, add ingredients, cook on high pressure for 5 minutes. Rice for 3 minutes. Faster with instant pot pressure cooker.
What substitutions can I make to make the soup gluten-free?
Use gluten-free chicken stock, rice, sausage. Andouille often contains gluten, so use gluten-free chicken sausage or diced chicken instead. Simple swaps make soup gluten-free.
Can I use canned diced tomatoes instead of fresh?
Yes, canned tomatoes add extra tomato flavor without prep. Look for low-sodium, drain, rinse before adding. Canned tomatoes work great year-round in soup.
Do I need to add any seasoning besides salt and pepper?
The holy trinity of celery, bell pepper and onion along with garlic, bay leaves, thyme add ample flavor. For more spice, consider adding cajun seasoning, creole seasoning recipe or crushed red pepper.
When should I add the diced potatoes?
Potatoes can be added with the rest of the vegetables. Cook for 20 minutes or until tender before proceeding with next steps. Adding them too soon may cause potatoes to get mushy.
Can I leave out the sausage and use just chicken?
Yes, you can leave out the chicken and sausage for a vegetable-focused soup. Sauté diced chicken breasts cut or cooked chicken instead to add protein. The soup flavor will be slightly different without the sausage but still tasty.
Should I brown the sausage first?
It’s not necessary but you can lightly brown and chicken sausage first before adding to provide extra richness. Cook sausage in pot over medium heat until lightly browned, about 5-7 minutes, stirring occasionally. Then add remaining ingredients.
How do I store and reheat leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for 3-4 days. To reheat on the stove, stir in a splash of water or chicken broth if it has thickened and heat through. Or nuke individual portions in the microwave.
Should I use white or brown rice?
Either white or brown rice works well in this soup. White rice cooks faster while brown rice adds more fiber and nutrients. Adjust cooking time if using brown rice. Start checking for doneness a few minutes earlier than white rice.
How should I cut the garlic – minced or smashed?
You can use either minced or smashed garlic in this soup. Minced garlic adds more flavor throughout while smashed releases flavor slowly. Go with your preference – both options work well.
What if I don’t have andouille sausage?
You can substitute any smoked sausage you have on hand for the andouille.alternatives include kielbasa, chorizo or spicy Italian sausage. Diced ham or extra chicken can also stand in for the sausage.
How much holy trinity vegetable should I use?
For 4-6 servings, a medium each of diced onion, celery and bell pepper makes a good amount of holy trinity mix. Adjust to your tastes by adding more or less of each vegetable.
Should I add any fresh herbs like basil or oregano?
Fresh herbs like oregano, basil or thyme would be a delicious addition but aren’t required. Add 1-2 tbsp fresh herbs along with the bay leaves and dried thyme for extra layer of flavor.
How do I thicken the soup if it seems watery?
To thicken a watery soup, transfer 1/2-1 cup of the soup liquid to a small bowl and whisk in 1-2 tbsp purpose flour or cornstarch. Slowly stir back into the pot and simmer 10 more minutes until thickened to your liking.
Does the soup need to simmer for a long time?
The soup comes together quickly once all ingredients are added. It does not need long simmering. About 20 minutes after all ingredients including rice are in pot is usually sufficient for everything to be tender. Taste and adjust seasonings as simmer if holding longer.
How much diced jalapeno or hot sauce should I add?
Start with 1/4 to 1/2 diced jalapeño pepper or 1 tsp hot sauce. Taste and add more to your desired spicy level. Some like no heat while others want it spicy! Adjust to personal preference.
Conclusion
In wrapping things up, this hearty chicken sausage jambalaya soup recipe really is a one-pot wonder. With just a few ingredients and a little time simmering on the stove, you can create a warm, comforting meal packed with nutrients to fuel your body.
The sausage, chicken and rice provide staying power, while the veggies, broth and seasonings make it tasty and satisfying. Whether enjoying a big bowl alone or with loved ones on a chilly night, this soup is sure to hit the spot.
With plenty of leftovers to enjoy for lunch too, it’s easy to see why this cozy cajun classic is a recipe I’ll keep cooking up time and again. Give it a try yourself – I promise you’ll find great comfort in its flavorful blend of proteins and vegetables. Bon appetit!
Let me know if you try the recipe – I’d love to hear how it turns out! Leave a comment below with your feedback.
References
- https://foodieandwine.com/jambalaya-soup/
- https://wonkywonderful.com/chicken-and-sausage-slow-cooker-jambalaya-recipe/
- https://www.healthline.com/nutrition/cauliflower-rice-calories
- https://www.livescience.com/46016-sweet-potato-nutrition.html
Related Article
- https://milkwoodrestaurant.com/best-soup-bowl-on-amazon/
- https://milkwoodrestaurant.com/how-to-make-sausage-with-chicken/
- https://milkwoodrestaurant.com/chicken-sausage-stir-fry/
- https://milkwoodrestaurant.com/cherry-pitter-alternatives/
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I’m Mary R. Q. , a seasoned professional chef dedicated to elevating home cooking experiences. Through my expertise in the culinary arts, I provide practical cooking tips and insightful reviews of kitchen utensils on my blog, milkwoodrestaurant.com. As a passionate advocate for transforming everyday meals into extraordinary culinary adventures, I aim to empower home cooks with the knowledge and tools they need to create delicious and memorable dishes. I’m also an author of the book “1,001 Kitchen Tips & Tricks: Helpful Hints for Cooking, Baking, and Cleaning (1,001 Tips & Tricks)” which is sold on Amazon. Join me on a flavorful journey as we explore the art of cooking and the essential tools that make it a joy.
