Jambalaya Soup: an authentic, comforting classic packed with juicy sausage, tender shrimp, and bold Cajun flavor.
This jambalaya soup freezes perfectly and can be stored up to two months in an airtight container.
Sausage swaps are easy: use sweet or spicy sausage—or kielbasa—based on your preference.
Bold, mouthwatering flavors make this soup a hit even with picky eaters. Hearty and filling, it tastes fantastic as leftovers for lunch.
Serve warm with warm cornbread or buttery biscuits and a side salad for a satisfying meal.
With just a few simple ingredients, this recipe is one the whole family will enjoy for years to come.
Everyone who tries it raves about the sensational flavor—pure Southern comfort at its best.
Jambalaya can be made with any meat you like. This version features sausage and shrimp, but feel free to use what you prefer.
This soup is a delicious twist on the Louisiana classic, delivering incredible Cajun flavor. It’s a beloved, surprisingly easy dish that’s likely to become a family favorite.
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Jambalaya Soup
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Ingredients
- 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
Instructions
- In a large pot over medium-high heat, heat 2 Tbsp. of the olive oil. Add the chicken and sausage and cook 2–3 minutes until lightly browned.
- Add the remaining oil, bell peppers, celery, onion, and jalapeño. Sauté until the onion is soft and translucent, about 6 minutes. Stir in the garlic and cook 1 minute more.
- Sprinkle in the flour and cook about 1 minute, stirring. Gradually stir in the chicken broth, about 1 cup at a time, until incorporated.
- Add the crushed tomatoes, uncooked white rice, Cajun seasoning, bay leaves, and dried thyme. Bring to a simmer.
- Reduce heat to medium-low and simmer 15 minutes, stirring occasionally so the rice doesn’t stick. The rice should be fully cooked.
- Add the shrimp and cook an additional 5 minutes, until shrimp are opaque and cooked through. Season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
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