Jambalaya Soup

Smoky andouille, chicken, shrimp, tomatoes, and Creole seasoning simmer with rice in this rich, satisfying Jambalaya Soup. Easy, one-pot comfort with Louisiana-inspired flavor.

Prep Time15

Cook Time45

Total Time1

Course: dinner, Main Course, Soup

Cuisine: American, Creole, Southern

Keyword: comfort food, hearty, one-pot, spicy

Servings: servings

Author: Amanda Biddle

Ingredients

12 ounces boneless, skinless chicken thighs (¾ pound), trimmed of excess fat and cut into ¾-inch chunks
12 ounces smoked andouille sausage , sliced into 1/4-inch rounds (see Note 1)
3 tablespoons regular olive oil (see Note 2)
1 medium yellow onion , chopped (1 cup)
1 large green bell pepper , cored, seeded, and cut into 1/2-inch dice (1¼ to 1½ cups)
2 to 3 ribs celery , cut into 1/4-inch dice (1 cup)
3 to 4 large garlic cloves , minced (1 tablespoon)
1 tablespoon Creole seasoning , plus additional to taste (see Note 3)
2 tablespoons tomato paste (see Note 4)
6 cups low-sodium chicken broth
28 ounces canned diced tomatoes in juice
2 teaspoons Worcestershire sauce
2 large dried bay leaves
2 teaspoons chopped fresh thyme leaves
¾ cup long grain white rice , rinsed until the liquid runs clear and drained
12 ounces 31/35 raw shrimp (¾ pound), peeled and deveined
Diamond Crystal kosher salt
thinly-sliced scallions, chopped fresh parsley, and Louisiana-style hot sauce , for serving

Instructions

Lightly season the chicken with kosher salt. Heat 2 tablespoons oil in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat.
Add the andouille and chicken and cook, stirring occasionally, until browned, about 5–8 minutes. Transfer to a plate with a slotted spoon, leaving the drippings in the pot.
Add the remaining 1 tablespoon of oil to the pot. Stir in the onion, bell pepper, and celery and cook over medium heat until softened, about 5–8 minutes.
Stir in the garlic, Creole seasoning, and tomato paste. Cook, stirring constantly, for about 1 minute, until fragrant and the tomato paste deepens to a rust color.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the diced tomatoes with their juices and the Worcestershire sauce.
Return the chicken and sausage to the pot along with any accumulated juices. Add the bay leaves, thyme, and rinsed rice. Bring to a boil, then reduce heat to maintain a steady simmer. Cover and cook 20–25 minutes, stirring occasionally, until the rice is tender.
During the last 3–5 minutes of cooking, stir in the shrimp and simmer just until opaque and cooked through.
Remove and discard the bay leaves. Season to taste with kosher salt or additional Creole seasoning (see Note 5). For a spicier soup, you can add hot sauce to the pot or serve it at the table. Garnish with sliced scallions and chopped parsley before serving.

Notes

1. Andouille: Heat levels vary by brand, from mild and moderate to quite spicy. For a much milder soup, substitute a smoked sausage such as kielbasa. Poultry andouille-style sausage can also be used.

2. Oil: Use a neutral oil suitable for sautéing. I often use Graza Sizzle, but vegetable oil or avocado oil also work well.

3. Creole Seasoning: This recipe was developed using my homemade Creole seasoning (linked in the ingredients list), which is much less salty than many store-bought blends. If using store-bought, look for a reduced-sodium version and season carefully to avoid an overly salty soup.

4. Tomato Paste: I prefer double-concentrated tomato paste in a tube (Amore is my go-to). It has a deeper flavor and keeps well in the refrigerator.

5. Adjusting Seasonings: Salt levels will vary depending on the sausage, broth, and Creole seasoning you use. You may not need to add additional salt at all. If using a very low-sodium broth (such as Pacific Organic low-sodium), the soup might need a final boost after simmering.

Avoid adding too much extra Creole seasoning to increase heat—it can quickly make the soup too salty. If you want to dial it up, I recommend keeping the total Creole seasoning to about 1½–2 tablespoons for the entire recipe and using Louisiana-style hot sauce to increase the heat instead.

Nutrition

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