Jambalaya Soup (Sausage, Chicken and/or Shrimp)
Hearty and rich Jambalaya Soup recipe filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings. This Jambalaya recipe is the perfect Southern Recipe, even when it’s not Mardi Gras!
This hearty and filling Jambalaya Soup is based on our popular Authentic Jambalaya Recipe. It’s LOADED with a variety of proteins (andouille sausage, shrimp and/or chicken), vegetables, rice and spicy seasonings. Some days I actually prefer this bowl full of creole goodness vs the real deal.
What Is Jambalaya Soup?
It’s exactly what it sounds like…Classic Jambalaya turned into soup by adjusting the proportions. What is the Primary Ingredient In Jambalaya Soup? Proteins (Sausage, Chicken and/or Shrimp), Rice, Tomato, Creole/Cajun Spices and broth.
What Is the Difference Between Jambalaya and Paella?
Jambalaya and Spanish Paella are actually distant cousins. Not like “BFF” cousins, where you know each others deepest darkest secrets, but cousins that look a bit alike, but have totally different personalities.
Jambalaya and Paella share similar base ingredients, and many of the same proteins, however the spices are very different.
How To Make The Best Jambalaya Soup
This recipe is shockingly easy, despite how it may look. A little browning here, a little spice there, and next thing you know your soup recipe is good to go!
Brown the sausage and chicken: Heat olive oil and add the sausage and chicken and cook until browned, about 3-4 minutes.
Sauté veggies: Add onion, bell pepper, celery and green onions and sauté for 4-5 minutes.
Add seasonings: Add the garlic, creole seasoning, oregano and thyme and sauté for 30-60 seconds.
Add liquids, rice and bay leaves: Add the chicken broth, tomatoes, rice and bay leaves and simmer for 15 minutes, while stiring.
Add the shrimp: Stir in the shrimp and cook for 5 minutes until the shrimp is done.
Taste and adjust seasonings: Taste and add extra salt or creole/cajun seasonings, if desired.
What To Serve With Jambalaya Soup
As with the real thing, this easy Jambalaya Soup Recipe is a one pot meal, no sides are required. HOWEVER, I often serve it up with this Keto Cornbread Recipe.
Replace the rice with riced cauliflower. Just add it in with the shrimp at the end as it only needs about 5-8 minutes to cook.
Vegetarian Jambalaya Soup
Omit all the proteins and just increase the veggies and/or rice to bulk it up, if desired. Use vegetable stock in place of the chicken stock.
Slow Cooker Jambalaya
Add all the ingredients, except the rice, to the slow cooker and cook for 6-7 hours on low or 3-4 hours on high. 5 minutes before serving, add cooked rice (Not uncooked) and shrimp.
Replace the chicken and sausage with a mixture of your favorite seafood. Think shrimp, oysters or crayfish.
Can This Recipe Be Made In Advance?
For the most part, yes! Make it as written, however keep the rice out of it until you’re ready to consume it. The rice will turn to must after a few hours.
Easy Jambalaya Soup
- 2 tbsp Olive Oil, Divided
- 12 oz Andouille Sausage, Cut Into 1/4" Rounds
- 2 Boneless and Skinless Chicken Thighs, Cut into 1/2" Pieces
- 1 Medium Onion, Chopped
- 1 Medium Bell Pepper, Chopped
- 1 Stalk Celery, Sliced
- 1/4 Cup Green Onions, Chopped
- 3 Cloves Garlic, Minced
- 2-4 tsp Creole or Cajun Seasoning
- 1/4 tsp Ground Thyme
- 1/4 tsp Dried Oregano
- 6 Cups Low Sodium Chicken Stock
- 2/3 Cup Uncooked Long-Grain White Rice
- 1 (14.5 oz) Can Low Sodium Diced Tomatoes, Undrained
- 2 Dried Bay Leaves
- 12 oz Large Raw Shrimp, Peeled and De-veined
- Salt and Black Pepper
- Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
- Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
- Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
- Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
- Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
- Taste and add extra salt or creole seasoning, to your preferred level. Fish out the dried bay leaves.
- Transfer to individual bowls and enjoy immediately.