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Jambalaya Soup

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A hearty, tomato-rich jambalaya soup with chicken, smoked sausage, shrimp, and bold Cajun flavors, perfect for weeknight dinners and meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Cajun, Louisiana
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 Tbsp light virgin olive oil Can substitute with canola or vegetable oil
  • 2 pieces boneless skinless chicken breasts, cut into 1" pieces Thighs can be used for more richness
  • 1 lb smoked beef sausage, thinly sliced Andouille or kielbasa work
  • 3 small bell peppers, chopped Mix colors for visual appeal
  • 2 stalks celery, chopped
  • 1 medium white onion, diced
  • 1 piece jalapeño, minced Omit for mild or use poblano for a different heat profile
  • 2 Tbsp minced garlic
  • 6 cups chicken broth Low-sodium is fine; adjust salt later
  • 1/4 cup all-purpose flour Forms a light roux; use 3 Tbsp cornstarch slurry for gluten-free
  • 1 28 oz can crushed tomatoes
  • 1 cup uncooked white rice Long-grain keeps texture; use brown rice but plan on longer simmer
  • 1–1.5 Tbsp Cajun seasoning Start with 1 Tbsp and add to taste
  • 2 pieces dried bay leaves
  • 1 tsp dried thyme
  • 1 lb raw medium shrimp, peeled and deveined Larger shrimp work; add a minute or two more
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

Preparation
  1. Heat a large pot over medium-high heat. Add 2 Tbsp olive oil.
  2. Add chicken pieces and sliced sausage. Stir and cook for 2–3 minutes to brown lightly. Remove any excess browned bits from the bottom if they start to stick.
  3. Add the remaining 1 Tbsp oil. Stir in bell peppers, celery, onion, and jalapeño. Sauté for 6 minutes, until the onion is soft and translucent.
  4. Add garlic and cook for 1 minute until fragrant.
  5. Sprinkle in the flour and stir constantly for about 1 minute to cook the raw flour taste and form a light roux.
Cooking
  1. Slowly stir in the chicken broth, adding about 1 cup at a time while whisking to keep lumps out.
  2. Add the crushed tomatoes, uncooked rice, Cajun seasoning, bay leaves, and dried thyme. Stir to combine. Bring the mixture to a gentle simmer.
  3. Reduce heat to medium-low. Simmer uncovered for 15 minutes, stirring occasionally so the rice doesn’t stick. The rice should be tender and the soup slightly thickened.
  4. Stir in the shrimp and cook for 4–5 minutes until the shrimp turn pink and opaque.
  5. Remove bay leaves. Season with salt and pepper to taste. Garnish with chopped parsley and serve warm.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 30gFat: 18gSaturated Fat: 5gSodium: 790mgFiber: 3gSugar: 4g

Notes

If the soup becomes too thick as it rests, stir in a splash of warmed broth or water to loosen it. Cool soup to room temperature within 2 hours and transfer to airtight containers. Store for up to 3–4 days. Freeze up to 3 months, but note that rice can change texture after freezing.
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