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Spicy Jambalaya Soup with Andouille Sausage Chicken

Comforting homemade spicy jambalaya soup
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A hearty and flavorful spicy jambalaya soup featuring smoky andouille sausage and tender chicken, perfect for warming up on chilly days.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound andouille sausage, sliced
  • 1 pound boneless, skinless chicken thighs, diced
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth
  • 1 cup long grain white rice
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 2 bay leaves
  • Salt and black pepper to taste
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add andouille sausage slices and cook until browned, about 5 minutes. Remove and set aside.
  2. In the same pot, add diced chicken and cook until browned and cooked through, about 6-7 minutes. Remove and set aside with sausage.
  3. Add onion, bell pepper, and celery to the pot. Sauté until vegetables are softened, about 5 minutes.
  4. Stir in garlic, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
  5. Add diced tomatoes, chicken broth, bay leaves, cooked sausage, and chicken back to the pot. Bring to a boil.
  6. Stir in rice, reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and soup has thickened slightly.
  7. Remove bay leaves. Adjust seasoning if needed.
  8. Ladle soup into bowls and garnish with sliced green onions and chopped parsley before serving.

Notes

For an extra kick, serve with hot sauce on the side or a sprinkle of crushed red pepper flakes.

Find it online: https://justflowe.com/spicy-jambalaya-soup-with-andouille-sausage-chicken/