This Chicken and Sausage Jambalaya Soup, a spin-off of the classic jambalaya, is a delicious healthy meal ideal for prepping ahead or freezing for another day. Packed with tender chicken, smoked andouille sausage and loads of veggies, this hearty one pot meal is always a crowd pleaser.
A family favorite of ours when it’s chilly outside is my Chicken and Sausage Jambalaya Soup. Inspired by classic Creole and Cajun flavors, we can easily imagine we are in Louisiana and not snowy Michigan! If you’ve ever wanted to try making jambalaya at home, this simple soup might just be an easy way to start or you can try my Cajun Shrimp and Andouille Sausage Skillet.
Ingredients
- Olive oil: Used to sauté and cook the sausage, chicken, and veggies.
- Andouille sausage: A French smoked sausage made of pork that is usually gluten-free, and full of flavor and spice.
- Onion: I use a yellow onion as it’s a bit sweeter as it caramelizes.
- Bell pepper: Any color pepper will do, red are the sweetest, but green bell peppers would add some more color.
- Celery: Mild and crunchy, celery is also a nutritional powerhouse.
- Garlic: Nutty, pungent, and aromatic it blends well with the vegetables to add flavor to the soup.
- Chicken breast: A lean protein that cooks easily and pairs well with just about anything!
- Chicken broth: Makes for a flavorful soup base, and cooking rice in chicken stock adds more flavor to each bite.
- Okra: Mild and somewhat grassy in flavor, it is full of fiber and other vitamins.
- Cajun seasoning: Depending on the brand you use, the ingredients may vary, but usually consists of black pepper, white pepper, onion powder, garlic powder, cayenne pepper, and paprika.
- Diced tomatoes: I like to use fire roasted diced tomatoes for an added depth of flavor, but any diced tomatoes will do.
- White rice: Any long grain rice will do, or short grain if that’s what you have.
How to Make Chicken and Sausage Jambalaya Soup
Start your chicken and sausage jambalaya soup by preparing your ingredients by cutting the sausage and chicken, dicing your vegetables, and mincing your garlic.
Then in the bottom of a large soup pot, add some olive oil and cook the andouille sausage until browned. Then remove and set aside.
While sausage is cooking, season your cubed chicken with the Cajun seasoning and some salt and pepper. Then cook chicken until browned on all sides, and remove and set aside.
Next you’ll add the holy trinity of Cajun cooking, the onion, bell pepper, and celery. Add the garlic and sautĂ© until caramelized and softened. Then add the sausage and chicken back to the pot.
Pour chicken broth into the pot and use a wooden spoon to deglaze the pan. Then add the diced tomatoes and bring to a boil. Add the okra and rice, along with a bay leaf if you have one, and another pinch of salt and pepper. Reduce heat and simmer until rice is fully cooked.
Check for seasoning and adjust as desired, garnish with freshly chopped green onions, and enjoy your Chicken and Sausage Jambalaya Soup!
Switch Things Up
- Give it a seafood twist. Instead of chicken, use shrimp or scallops!
- Change the rice. Instead of white rice, you could try brown rice or even quinoa.
Frequently Asked Questions
What’s the difference between Cajun jambalaya and Creole jambalaya?
Is jambalaya supposed to be soupy?
What type of rice is in jambalaya?
More Soups
- Lamb Vegetable Soup
- Mushroom Barley Soup
- Green Chile Stew
- Classic Matzo Ball Soup
- Lightened Seafood Chowder
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Chicken and Sausage Jambalaya Soup
Ingredients
- 2 tablespoons olive oil (divided)
- 1 pound smoked andouille sausage (diced or thinly sliced)
- 1 medium onion (diced)
- 1 bell pepper (any color, diced)
- 1 stalk celery (diced)
- 2 cloves garlic (minced)
- 1 chicken breast (cubed)
- 6 cups chicken broth
- 12 ounces sliced okra (fresh or frozen)
- 2 tablespoons Cajun seasoning (divided)
- salt and pepper (to taste)
- 14 ounces fire roasted diced tomatoes
- ½ cup white rice (such as Carolina gold)
- minced scallions (optional garnish)
Instructions
- In a large soup pot, heat one tablespoon of the olive oil over medium high heat. Add in the diced sausage and stir well. Saute until caramelized and golden brown, about 4-5 minutes, stirring frequently. Remove from pan and set aside.
- While sausage is cooking, sprinkle the chicken cubes with 1 tablespoon of the Cajun seasoning plus salt and pepper. Once you remove sausage from the pan, add the chicken to the pan and cook until cooked through, about 3-4 minutes, stirring frequently. Remove chicken from pan and set aside.
- Add the second tablespoon of olive oil to the pot and warm for 20 seconds before adding in the diced onion and peppers. Sprinkle with remaining 1 tablespoon Cajun seasoning plus salt and pepper to taste then stir well. Grate in two cloves of garlic with a microplane and stir again. Continue sauteing veggies until tender, about 3-4 minutes, before stirring in the cooked chicken and sausage.
- Pour chicken broth in to the pot and use a wooden spoon to scrape up any browned bits from the bottom. Add tomatoes along with one more pinch salt and pepper then bring to a boil. Stir in okra and rice along with another pinch salt and pepper. Return to boil once again then reduce to low and simmer for 15 minutes until rice is cooked through. Check for seasoning and adjust accordingly. Serve with minced scallions on top if you wish.
Last Step:
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