Description
A hearty and spicy Chicken and Sausage Jambalaya Soup featuring tender chicken, Andouille sausage, shrimp, and a flavorful mix of vegetables simmered with Cajun seasoning and rice for a comforting meal.
Ingredients
Scale
Meat and Seafood
- 2 chicken breasts boneless, skinless, cut into bite-sized pieces
- 1 lb Andouille sausage thinly sliced into rounds
- 1 lb raw shrimp peeled and deveined
Vegetables
- 3 bell peppers cored and diced, mixed colors
- 2 ribs celery chopped
- 1 white onion peeled and diced
- 1 jalapeño pepper seeded and finely chopped
- 4 cloves garlic minced
Soup Base
- 6 cup chicken stock
- ¼ cup all-purpose flour
- 28 oz crushed tomatoes canned
- 1 cup white or brown rice uncooked
- 2 tablespoon Cajun seasoning adjust to taste
- 2 bay leaves
- 1 teaspoon dried thyme crushed
Seasoning & Garnishes
- 3 tablespoon olive oil divided
- salt to taste
- black pepper to taste
- fresh parsley chopped (optional garnish)
- green onions thinly sliced (optional garnish)
- hot sauce (optional garnish)
Instructions
- Brown the Meat: Heat 2 tablespoons of olive oil in a large stockpot over medium-high heat. Add the chicken pieces and sliced Andouille sausage, cooking for 2 to 3 minutes while stirring occasionally until lightly browned.
- Sauté Vegetables: Add the remaining 1 tablespoon of olive oil, then stir in the diced bell peppers, chopped celery, diced onion, and chopped jalapeño. Cook for 5 to 6 minutes, stirring occasionally, until the onion becomes soft and translucent.
- Add Garlic: Mix in the minced garlic and sauté for an additional minute until fragrant, stirring frequently to prevent burning.
- Create Roux: Sprinkle the flour evenly over the mixture and stir well to combine. Cook for 1 minute, stirring constantly to cook out the raw flour taste.
- Add Liquids and Seasonings: Gradually pour in the chicken stock while stirring to avoid lumps. Then add the crushed tomatoes, uncooked rice, Cajun seasoning, bay leaves, and dried thyme. Stir to combine everything thoroughly.
- Simmer Soup: Bring the soup to a simmer, then reduce the heat to medium-low. Let it simmer gently for 15 minutes, stirring occasionally to prevent the rice from sticking to the bottom, until the rice is tender.
- Cook Shrimp: Add the peeled and deveined shrimp to the pot and cook for 5 more minutes, or until the shrimp turn pink and opaque, indicating they are fully cooked.
- Season to Taste: Season the soup with salt and black pepper according to your taste preferences. Remove the bay leaves before serving.
- Serve: Serve the soup hot, garnished with chopped fresh parsley, sliced green onions, and a dash of hot sauce if desired.
Notes
- For a spicier soup, add a second jalapeño or sprinkle cayenne pepper when seasoning.
- Adjust Cajun seasoning carefully as brands vary in heat and saltiness; start with less and add more later if needed.
- Stir the soup frequently during simmering to prevent rice from sticking or burning.
