Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

If you love hearty, flavorful soups that bring a little Louisiana spice right to your kitchen, then this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe is going to be your new favorite go-to. I absolutely love how this soup layers smoky sausage, tender chicken, and that vibrant Cajun kick all in one comforting bowl. It’s perfect for chilly nights when you want something warm and filling, but also crave a little spice to wake up your taste buds.

When I first tried this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe, what really won me over was how easy it was to throw together, yet how rich the flavors turned out. You’ll find that the combination of fire-roasted tomatoes and Cajun seasonings gives this soup its signature zip without overwhelming the comforting broth. It’s one of those recipes that works beautifully for family dinners, meal prep, or impressing friends with just one pot.

Ingredients You’ll Need

The heart of this soup lies in its fresh veggies, flavorful proteins, and warm spices. Using quality andouille sausage and boneless chicken thighs really elevates the dish, so don’t skimp there. Plus, rinsing the rice helps keep it from getting mushy in the soup.

• Vegetable oil: Use a neutral oil with a high smoke point for browning without overpowering flavors.
• Andouille or smoked sausage: This sausage brings that deep smoky flavor essential to jambalaya; look for a well-seasoned variety.
• Boneless skinless chicken thighs: They stay juicy and tender, much better than chicken breast in soups like this.
• Onion: A large yellow or white onion works best for its sweetness after cooking.
• Green bell pepper: Adds a nice fresh crunch and mild bitterness for balance.
• Celery stalks: Important for that classic Cajun “holy trinity”—onion, bell pepper, and celery.
• Garlic cloves: Fresh is best for blooming that unmistakable aroma.
• Cajun seasonings: Spice blends simplify flavoring, but feel free to adjust amount to taste.
• Dried thyme and oregano: These herbs add warmth and complexity to the broth.
• Salt and pepper: Basic but essential for bringing out all those flavors.
• Long-grain white rice: Rinsed well to remove excess starch and prevent clumping.
• Chicken broth: Use low-sodium to control seasoning better.
• Fire-roasted diced tomatoes: They add a nice smoky sweetness and beautiful color.
• Dried bay leaves: A key flavor enhancer that you’ll remove before serving.
• Hot sauce (for serving): I love the option to spice it up even more at the table.
• Chopped green onion, parsley, red chili flakes (for garnish): These fresh touches brighten the soup and add texture.

Variations

One of the things I love about this Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe is how easy it is to make your own. Whether you want it a little spicier, swap meats, or make it more veggies-forward, this recipe welcomes your creativity!

• Seafood variation: I’ve tried adding shrimp or crab towards the end of cooking – it’s a delicious twist that makes the soup extra special.
• Vegetarian option: Swap out the sausage and chicken for smoked tofu or plant-based sausage and boost the broth with extra veggies and beans.
• Rice alternative: If you want a lighter version, use cauliflower rice or reduce the amount of rice for a soupier texture.
• Heat level: Adjust the Cajun seasoning and hot sauce to your liking; I often add extra chili flakes for my family’s favorite fiery version.

How to Make Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Step 1: Brown the Meat to Build Flavor

Start by heating the vegetable oil in a large pot over medium heat. Add the diced chicken thighs and sliced andouille sausage. I like to stir frequently, cooking them for about 3-4 minutes until they’re nicely browned and mostly cooked through. This initial browning step is crucial because it builds that smoky depth and caramelized flavor that makes the soup stand apart.

Step 2: Sauté the Holy Trinity

Next, toss in the chopped onion, green bell pepper, and celery. This classic Cajun “holy trinity” gives a beautiful foundation of flavor. Cook, stirring occasionally, for about 6-7 minutes until the vegetables soften but still hold some texture. If you rush this step, the flavors won’t develop as fully, so take your time—it’s worth it!

Step 3: Add Garlic and Spices

Stir in the chopped garlic and cook it just until fragrant, about 1 minute. Then sprinkle in the Cajun seasoning, dried thyme, oregano, salt, and pepper. Let the spices bloom for 30 seconds or so while stirring gently—this really lets their aroma and depth deepen before you add the liquids.

Step 4: Combine Rice, Liquids, and Tomatoes

Now stir in the rinsed rice, chicken broth, and fire-roasted diced tomatoes. I sometimes add a splash of hot sauce at this point if I want extra heat. Top with the bay leaves, then bring everything to a boil. Once boiling, reduce the heat, cover the pot, and let it simmer gently for 25-30 minutes. Check around the 25-minute mark—your rice should be tender but not mushy, just how you like it.

Step 5: Finish and Garnish

Before serving, remove the bay leaves and give the soup a good stir. Garnish with lots of chopped green onion, fresh parsley, and a sprinkle of red chili flakes for that final pop of color and flavor. Serve with extra hot sauce on the side so everyone can tweak the spice level just how they like it.

How to Serve Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe

Garnishes

I always top my bowl with a handful of chopped green onions and parsley for freshness—it lightens up the spicy richness wonderfully. A good sprinkle of red chili flakes never hurts if someone wants an extra kick. Sometimes I add a squeeze of fresh lemon juice just before eating to brighten everything up.

Side Dishes

We like pairing the soup with crusty French bread or warm cornbread to soak up that amazing broth. A simple side salad with crisp greens and vinaigrette adds a refreshing contrast to the spice level. If you want to keep it traditional, serve with classic coleslaw or pickled okra.

Creative Ways to Present

For a festive dinner, I’ve served this spicy jambalaya soup in mini bread bowls—super fun and delicious! Garnishing individual bowls with a dollop of sour cream or even shredded sharp cheddar adds a creamy touch. If you want to impress guests, pairing it with a Cajun-inspired cocktail like a spicy Bloody Mary makes the meal unforgettable.

Make Ahead and Storage

Storing Leftovers

I usually let the soup cool completely before transferring it to airtight containers. Stored in the fridge, it keeps beautifully for up to four days. Because the rice tends to soak up the broth as it rests, you might want to add a splash of chicken broth when reheating to loosen it back up—makes it taste like freshly made.

Freezing

Freezing jambalaya soup can be a little tricky because the rice can get mushy after thawing, but I’ve found adding a bit less rice before freezing helps. Portion it into freezer-safe containers and freeze for up to three months. Thaw overnight in the fridge for best results.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding broth or water as needed to keep the soup creamy. Microwave works too, but I always prefer stovetop for even warming and to retain that fresh flavor.

FAQs

Final Thoughts

This Spicy Jambalaya Soup with Andouille Sausage and Chicken Recipe has become a staple in my home, especially when I want something that’s quick-ish but feels like a soul-warming feast. I love how it brings people together—whether it’s a casual weeknight or a weekend gathering. If you try making it, I promise you’ll appreciate the layers of smoky, spicy, and savory flavors as much as I do. Give it a go, and enjoy that cozy bowl of Louisiana magic!

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