Easy Jambalaya Soup

Bowl of Jambalaya Soup sitting upon a white spreckled plate and white napkin.

Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings.

Course Dinner, Lunch

Cuisine American, Southern

Keyword Cajun Recipes, Creole Recipes, Fat Tuesday Recipes, Mardi Gras Recipes, New Orelans Recipes, Shrimp, Southern Recipes, White Rice

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 604kcal

Author Darcey Olson

Cost $20

Ingredients

2 tbsp olive oil, divided
12 oz andouille sausage, cut into ¼" rounds *Note 1
2 boneless and skinless chicken thighs, cut into ½" cubes
1 medium onion, diced
1 medium bell pepper, diced
1 stalk celery, sliced
¼ cup chopped green onions
3 cloves garlic, minced
2-4 tsp creole or cajun seasoning *Note 2
¼ tsp ground thyme
¼ tsp dried oregano
6 cups low sodium chicken stock *Note 3
⅔ cup uncooked long grain white rice *Note 4
1 (14.5 oz) can low sodium diced tomatoes, undrained *Note 5
2 dried bay leaves
12 oz large raw shrimp, peeled and de-veined *Note 6
salt, to taste
black pepper, to taste

Instructions

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. Remove the bay leaves.
Transfer to individual bowls and serve.

Notes

Note 1 - Kielbasa or smoked polish sausage would make a great substitute if that's what you have on hand.

Note 2 - If you're unsure of the spice level you prefer, start with the lower end called for and add in more after cooking and tasting.

Note 3 - I strongly recommend using low sodium broth as the sodium level in the various creole/cajun seasoning vary from brand to brand. This way it won't be over salted.

Note 4 - This recipe has only been tested using long grain rice. You may need to increase the cook time and broth quantity if subbing in brown rice.

Note 5 - I strongly recommend using low sodium tomatoes as the sodium level in the various creole/cajun seasoning vary from brand to brand. This way it won't be over salted.

Note 6 - Feel free to add more or less shrimp, or omit all together if seafood's not your thing. If using frozen large raw shrimp (un-cooked) you may need to add a minute or two to the cook time.

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