Jambalaya Soup
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Jambalaya soup is a warm, hearty dish that brings the festive flavors of Louisiana right into your kitchen. With a medley of chicken, sausage, shrimp, and vibrant vegetables simmered in a savory broth, this soup is perfect for cozy weeknight dinners or gathered family feasts. I stumbled upon this recipe one chilly evening, and its bold spices instantly transported me to a gumbo party of deliciousness. It quickly became a go-to in my kitchen, thanks to its comforting nature and the way it fills the house with mouthwatering aromas.
What makes this recipe special
There are countless reasons to add jambalaya soup to your menu. First off, it’s a one-pot wonder, which means easy cleanup—a huge win for busy weeknights! Not only is it budget-friendly, combining affordable meats with pantry staples, but it’s also customizable based on your taste preferences or whatever you have laying around. This dish is a crowd-pleaser that’s sure to impress your family and friends, making it ideal for casual get-togethers or warm family dinners.
"This jambalaya soup is packed with flavor, and everyone in my family devoured it! I love how easy it is to throw together." – Sarah T.
Preparing Jambalaya Soup
When you’re ready to embark on this cooking adventure, it’s all about layering flavors. You’ll start by sautéing aromatic vegetables and proteins, creating a base rich in taste. Next, you’ll introduce your liquids and spices, letting them mingle until the perfect balance is achieved. Lastly, a pop of freshness arrives when you stir in shrimp just before serving. The process is straightforward yet rewarding, and the comforting pot of soup you’ll have waiting for you is absolutely worth it.
What you’ll need
Gather these items for a delightful jambalaya soup experience:
- 3 Tbsp. light virgin olive oil (divided)
- 2 boneless (skinless) chicken breasts, cut into 1" pieces
- 1 lb. smoked beef sausage, thinly sliced
- 3 small bell peppers, chopped
- 2 celery stalks, chopped
- 1 medium white onion, diced
- 1 jalapeño pepper, minced
- 2 Tbsp. minced garlic
- 6 cups chicken broth
- 1/4 cup all-purpose flour
- 1 (28 oz) can crushed tomatoes
- 1 cup uncooked white rice
- 1-1 1/2 Tbsp. Cajun seasoning
- 2 dried bay leaves
- 1 tsp. dried thyme
- 1 lb. raw medium shrimp, peeled and deveined
- Salt and pepper, to taste
- Fresh parsley, for garnish
If you prefer, you can swap out the proteins, like using turkey sausage or even plant-based alternatives, to suit your dietary needs.
Step-by-step instructions
- In a large pot over medium-high heat, pour 2 Tbsp. of the olive oil.
- Add the chicken and sausage, cooking for 2 to 3 minutes until slightly browned.
- Stir in the remaining olive oil along with the bell peppers, celery, onion, and jalapeño. Sauté until the onion turns soft and translucent—about 6 minutes.
- Toss in the minced garlic and sauté for an additional minute until fragrant.
- Sprinkle in the flour and cook for about 1 minute to eliminate the raw flour taste.
- Gradually stir in the chicken broth, one cup at a time, ensuring it combines well.
- Add the crushed tomatoes, uncooked rice, Cajun seasoning, bay leaves, and thyme. Bring the mixture to a simmer.
- Lower the heat to medium-low, letting it simmer for 15 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
- Once the rice is cooked through, gently fold in the shrimp and let them cook for about 5 more minutes until they turn pink.
- Season with salt and pepper to taste, then garnish with parsley or your favorite topping before serving warm.
Best ways to enjoy it
When you’re ready to serve your jambalaya soup, don’t hold back on the garnishes. Fresh parsley not only adds a splash of color but also a burst of flavor. Consider serving it with crusty bread for dipping or over a bed of rice for extra heartiness. For a delightful contrast, pair it with a crisp green salad or some cornbread on the side to complete your meal.
Keeping leftovers fresh
To store your jambalaya soup properly, allow it to cool completely before transferring it to an airtight container. It will stay well in the refrigerator for up to 3 to 4 days. If you want to keep it longer, consider freezing it in portions. Make sure to use freezer-safe containers to avoid freezer burn; succulent soup awaits you for months to come! When reheating, ensure the soup reaches a steaming temperature of at least 165°F for food safety.
Pro chef tips
For an elevated experience, consider these practical tips while cooking:
- Use homemade chicken broth for a richer flavor—it’s a game-changer!
- If you’re feeling adventurous, add a splash of hot sauce for a bit of extra heat.
- Feel free to add your favorite vegetables, such as zucchini or okra, to enhance the nutritional profile and flavor.
- Simmering the soup longer will deepen the flavors, so don’t hesitate to extend the time if you have it.
Creative twists
Ready to shake things up? Jambalaya soup is incredibly versatile, and it’s easy to modify it to fit your taste:
- Spicy Kick: Add diced green chilies or increase the amount of Cajun seasoning for a fiery twist.
- Seafood Variety: Incorporate other seafood like crab or scallops if shrimp isn’t your thing.
- Vegetarian Version: Substitute the meat with hearty veggies like mushrooms and chickpeas or use tofu for a protein boost.
Your questions answered
What’s the prep time for jambalaya soup?
The prep time typically takes about 15 to 20 minutes, while the total cooking time is about 30–40 minutes, depending on how quickly you chop and sauté!
Can I substitute the rice?
Absolutely! If you prefer a different grain, you can use quinoa or brown rice, but be mindful that cooking times may vary; adjust accordingly.
Is this soup freezer-friendly?
Yes! After it has cooled completely, store it in portions in airtight freezer containers, and it should keep well for 3-4 months. Just remember to label it with the date!
How can I make it gluten-free?
To make the dish gluten-free, simply substitute the all-purpose flour with a gluten-free blend and ensure your chicken broth is certified gluten-free.
By following this recipe for jambalaya soup, you’re not just creating a meal; you’re diving into a comforting tradition filled with warmth, zest, and soul. Enjoy every spoonful, and let the rich flavors brighten your dining experience!
Jambalaya Soup
Ingredients
Method
- In a large pot over medium-high heat, pour 2 Tbsp. of the olive oil.
- Add the chicken and sausage, cooking for 2 to 3 minutes until slightly browned.
- Stir in the remaining olive oil along with the bell peppers, celery, onion, and jalapeño. Sauté until the onion turns soft and translucent—about 6 minutes.
- Toss in the minced garlic and sauté for an additional minute until fragrant.
- Sprinkle in the flour and cook for about 1 minute to eliminate the raw flour taste.
- Gradually stir in the chicken broth, one cup at a time, ensuring it combines well.
- Add the crushed tomatoes, uncooked rice, Cajun seasoning, bay leaves, and thyme. Bring the mixture to a simmer.
- Lower the heat to medium-low, letting it simmer for 15 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
- Once the rice is cooked through, gently fold in the shrimp and let them cook for about 5 more minutes until they turn pink.
- Season with salt and pepper to taste, then garnish with parsley or your favorite topping before serving warm.
