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Jambalaya Soup

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A hearty, slightly spicy soup that combines chicken, sausage, rice, tomatoes, and shrimp into a cozy, spoonable meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Proteins
  • 2 pieces boneless, skinless chicken breasts, cut into 1" pieces
  • 1 lb smoked beef sausage, thinly sliced (andouille or kielbasa work well)
  • 1 lb raw medium shrimp, peeled and deveined
Vegetables
  • 3 pieces small bell peppers, chopped (mix colors for visual appeal)
  • 2 stalks celery, chopped
  • 1 medium white onion, diced
  • 1 piece jalapeño, minced (seed it to reduce heat)
  • 2 Tbsp minced garlic
Liquids and Grains
  • 6 cups chicken broth (low-sodium if you’ll add salt later)
  • 1/4 cup all-purpose flour (for a gluten-free version use 3 tbsp cornstarch mixed with cold water)
  • 1 28-oz can crushed tomatoes
  • 1 cup uncooked white rice (long-grain or jasmine)
Spices and Seasoning
  • 1–1 1/2 Tbsp Cajun seasoning (start low and taste)
  • 2 pieces dried bay leaves
  • 1 tsp dried thyme
Fats
  • 3 Tbsp light virgin olive oil, divided (sub: vegetable oil or avocado oil)
Garnish
  • Chopped to taste parsley for garnish

Method
 

Preparation
  1. Heat 2 Tbsp olive oil in a large pot over medium-high heat. Add the chicken and sausage and cook, stirring, for 2–3 minutes until the chicken starts to brown.
  2. Push the meat to the side, add the remaining 1 Tbsp oil, then add bell peppers, celery, onion, and jalapeño. Sauté for 6 minutes until the onion is soft and translucent.
  3. Stir in the garlic and cook for 1 minute until fragrant.
  4. Sprinkle in the flour and cook, stirring, for about 1 minute to remove the raw taste.
Cooking
  1. Slowly add the chicken broth, about 1 cup at a time, stirring after each addition to incorporate the roux and prevent lumps.
  2. Add the crushed tomatoes, uncooked white rice, Cajun seasoning, bay leaves, and thyme. Bring the soup to a simmer.
  3. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally so the rice doesn’t stick.
  4. Stir in the shrimp and cook for 4–5 minutes until the shrimp are opaque and just cooked through.
  5. Remove bay leaves. Taste and season with salt and pepper. Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 4g

Notes

Store leftovers in an airtight container within 2 hours of cooking. Keep up to 3-4 days. Reheat gently and ensure shrimp is cooked to 145°F. For a creamier soup, consider using short-grain rice.
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