Chicken Jambalaya Soup is an irresistible journey to the heart of New Orleans, reimagined as a comforting and easy-to-make dish, perfect for your Mardi Gras celebration or any chilly evening. Infused with the iconic “holy trinity” of Cajun and Creole cooking – bell peppers, onions, and celery – and packed with the smoky richness of Andouille sausage, tender chicken, and a vibrant tomato base, this hearty soup delivers an explosion of authentic Louisiana flavors in every spoonful.
Unlike its spicier, brown Cajun cousin, this Creole Jambalaya Soup proudly features ripe, diced tomatoes, lending it a distinctive red hue and a tangy depth that makes it a deliciously satisfying entree on a crisp winter day or a festive course when hosting a vibrant Fat Tuesday feast. Prepare to be transported to the bustling streets of the French Quarter with its captivating aroma and robust taste.
Why This Chicken Jambalaya Soup is a Must-Make
- A Warm Embrace on Cold Days: Imagine a piping hot, spicy, and incredibly flavorful soup that warms you from the inside out. This Chicken Jambalaya Soup is the epitome of comfort food, making it an ideal winter meal. Each spoonful offers an authentic taste of Louisiana’s rich culinary heritage.
- Your Go-To Mardi Gras Recipe: If you’re seeking a genuinely Creole recipe to honor the spirit of Mardi Gras, look no further. This delicious soup perfectly captures the celebratory essence of Fat Tuesday, bringing the vibrant flavors of New Orleans directly to your dinner table.
- An Aromatic Journey to the French Quarter: Close your eyes as the amazing aroma emanating from your soup pot fills your kitchen. The blend of spices, savory meats, and fresh vegetables will instantly transport you to the lively streets and jazz-filled alleys of the French Quarter, creating an immersive culinary experience.
- Effortless & Even Better the Next Day: This Chicken and Sausage Jambalaya Soup is surprisingly easy to prepare, making it accessible for home cooks of all skill levels. What’s even better? Its flavors deepen and meld beautifully overnight, meaning it tastes fantastic when made a day ahead. This makes it a perfect option for entertaining, as you can prepare it in advance and simply reheat it when your guests arrive. There’s truly no excuse not to give this delightful dish a try!
- Wholesome and Hearty: Packed with protein from chicken and sausage, fiber from vegetables, and satisfying rice, this soup isn’t just flavorful – it’s a complete, wholesome meal that will keep you full and content.
- Customizable to Your Liking: Whether you prefer a milder spice level or an extra kick, this recipe is incredibly versatile. Easily adjust the amount of Creole seasoning or sausage to suit your palate, ensuring everyone at your table enjoys it.
It’s been many years since my last visit to New Orleans, but the glorious memories of freshly fried beignets dusted with powdered sugar, rich étouffée, and soulful gumbos remain vivid. And then, of course, there’s jambalaya. With its deep Spanish roots, this iconic dish traditionally consists of meat, vegetables, and rice cooked together in a single pot. By simply adding some additional broth, we transform the traditional, stew-like jambalaya into a comforting and slurpable soup, perfect for sharing.
Key Ingredients: Crafting Authentic Creole Flavors
The magic of this Chicken Jambalaya Soup lies in its carefully selected ingredients, each playing a crucial role in building its complex and delicious flavor profile. Here’s a closer look at what you’ll need:
- Kitchen Staples: You’ll start with essential pantry items like high-quality olive oil and kosher salt to build the foundation of your flavors.
- The Holy Trinity: Onion, Celery, and Red Bell Pepper: This aromatic trio is the soul of Cajun and Creole cuisine. Diced onion, celery, and half a red bell pepper are sautéed to create a deeply flavorful base, setting the stage for the other ingredients.
- Andouille Sausages: Sliced and browned, this smoky, spicy pork sausage is non-negotiable for authentic jambalaya flavor. Its rich taste and texture are central to the soup’s character.
- Garlic: Minced garlic adds a pungent, aromatic punch that complements the “holy trinity.”
- Creole Seasoning: This is where the New Orleans flair truly shines. I personally recommend Zatarain’s for its balanced blend of spices, but feel free to use your favorite brand or even a homemade blend. Adjust the amount to your preferred spice level.
- Thyme: Dried thyme seasons the soup, lending an earthy, slightly floral note. Fresh thyme is an optional but highly recommended garnish, adding a touch of freshness before serving.
- Bay Leaf: A single bay leaf infuses the soup with subtle, herbaceous undertones that enhance its overall depth.
- Chicken Broth: The liquid base for our soup. Using good quality chicken broth is key. If you use low-sodium broth, you might need to adjust the salt content to taste. For very salty broths, consider replacing a cup or two with water.
- Canned Diced Tomatoes: Essential for Creole jambalaya! Use a 14-ounce can of diced tomatoes, including their juice, to give the soup its signature red color and tangy sweetness.
- Frozen Okra Slices: Okra contributes a unique texture and subtle earthy flavor, thickening the soup slightly and adding authenticity.
- Cooked Chicken: Shredded cooked chicken breast meat is ideal. This is a fantastic way to utilize leftover roasted chicken, or you can quickly cook and shred chicken specifically for the soup. Rotisserie chicken also works wonderfully for convenience.
- Long-Grain White Rice: Half a cup of long-grain white rice cooks directly in the broth, absorbing all the delicious flavors and adding a comforting texture, turning the soup into a heartier meal.
How to Make Chicken Jambalaya Soup: A Step-by-Step Guide
- Brown the Andouille Sausage: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced Andouille sausage and cook until beautifully browned and crispy, rendering out some of its flavorful fat. This crucial step develops deep umami notes. Remove the sausage with a slotted spoon and set it aside, leaving the flavorful drippings in the pot.
- Sauté the Holy Trinity: Reduce the heat to medium. Add the diced onion, celery, and red bell pepper to the pot. Sauté, stirring occasionally, until the vegetables soften and become translucent, about 5-7 minutes. This process builds the foundational flavor of the soup.
- Add Aromatics and Spices: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Then, add the Creole seasoning, dried thyme, and bay leaf. Stir for about 30 seconds to toast the spices and release their aromas.
- Simmer to Perfection: Pour in the chicken broth, long-grain white rice, and the can of diced tomatoes (with their juice). Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for approximately 20 minutes, or until the rice is tender and fully cooked. Stir occasionally to prevent sticking.
- Combine and Finish: Once the rice is cooked, return the reserved browned Andouille sausage to the pot. Add the frozen okra slices and the shredded cooked chicken. Stir gently and continue to cook for another 5-10 minutes, or until everything is heated through and the flavors have melded.
- Adjust and Serve: Taste the soup and adjust the seasonings as needed. Add more kosher salt or Creole seasoning if desired. Ladle the hot soup into bowls and, if you wish, garnish with a sprinkle of fresh thyme for an added touch of freshness and color. Serve immediately and enjoy the taste of New Orleans!
Embracing the Spirit of Mardi Gras with Your Jambalaya Soup
Mardi Gras, French for “Fat Tuesday,” marks the festive conclusion before the solemnity of Lent begins. Also known as Shrove Tuesday or even Pancake Tuesday in other traditions, this day leading up to Ash Wednesday is a time for joyous celebration and indulgence. Given that New Orleans is globally renowned for its spectacular Mardi Gras festivities, it’s only fitting to include a quintessential Creole dish like this hearty soup on your Fat Tuesday menu!
Mardi Gras is steeped in rich traditions, from vibrant parades featuring elaborate floats and costumed revelers to the delightful tradition of King Cakes. These iconic cakes are often adorned in royal icing of purple (symbolizing justice), green (representing faith), and gold (denoting power). Another beloved custom involves indulging in a towering stack of pancakes for dinner. I’ve previously crafted the classic New Orleans dessert, Bananas Foster, but this year, my heart desired a spicy, savory entree truly worthy of The Big Easy. This twist on classic jambalaya exceeded all expectations, proving to be an absolute hit!
The beauty of Creole seasoning extends beyond this soup; I’ve also successfully incorporated it into other dishes, like a flavorful Roasted Edamame and a batch of irresistible Spicy Sweet Potato Fries, showcasing its versatility and ability to elevate simple ingredients into something extraordinary. So, gather your beads, put on some jazz, and let the good times roll with a steaming bowl of this authentic Chicken Jambalaya Soup!
Chef’s Secrets for the Best Jambalaya Soup
Ah, the delightful dilemma of spice! When crafting a dish with a kick, I always issue a friendly disclaimer, or rather, a loving warning. The magnificent heat and unparalleled flavor in this jambalaya soup primarily stem from the Andouille sausage and the Creole seasoning – a truly dynamic duo!
- Customize Your Spice Level: Jambalaya is wonderfully versatile and can be easily tailored to your personal palate. If you or your guests have a sensitive palate, feel free to dial down the amount of spicy sausage or Creole seasoning. You can always add more heat later with a dash of hot sauce if desired.
- Brown Your Sausage for Maximum Flavor: This step is non-negotiable! The process of browning creates the Maillard reaction, a chemical change that results in a magnificent depth of flavor (also known as umami, the fifth sense of taste). Don’t just cook your sausage; get a beautiful, deep brown crust on it for an explosion of savory goodness.
- Protein Versatility: While chicken and Andouille are classic, feel free to experiment with other proteins. Succulent shrimp or tender crawfish can be used instead of or in addition to chicken, especially when added towards the end of cooking to prevent overcooking. For a vegetarian option, consider plant-based sausages or additional vegetables.
- Rice Alternatives: Though not traditional, you can substitute small pasta shapes for rice if you prefer a different texture. Orzo, acini di pepe, pennette, or tubetti are excellent choices that will absorb the rich flavors of the broth beautifully. Adjust cooking times accordingly.
- Mind Your Broth’s Saltiness: The quality and sodium content of chicken broth can vary significantly between brands. I often use Pacific brand broth, which has a balanced salt level. If your chosen broth is particularly salty, you may need to replace a cup or two of it with water to prevent your soup from becoming overly seasoned. Always taste and adjust before adding extra salt.
- Don’t Overcook the Rice: Once the rice is added, keep an eye on it. Overcooked rice can become mushy and compromise the soup’s texture. Aim for tender but still slightly firm grains.
- Taste and Adjust Throughout: Seasoning is an ongoing process. Taste the soup at various stages – after adding spices, after simmering, and before serving. This ensures that the flavors are perfectly balanced.
- The Power of Making Ahead: As mentioned, this soup tastes even better the next day as the flavors have more time to meld and deepen. This makes it an excellent choice for meal prepping or entertaining.
Whatever delightful twist you decide to add, you’ll discover this Chicken Jambalaya Soup to be incredibly hearty, comforting, and packed with soul-satisfving flavor. A steamy bowl is utterly perfect on any chilly evening, offering a taste of warmth and spice. But truly, consider whipping up your very own version of this Chicken and Sausage Jambalaya Soup on Fat Tuesday for your Mardi Gras celebration. Laissez Les Bons Temps Rouler! (Let the Good Times Roll!)
Frequently Asked Questions About Jambalaya Soup
Both Jambalaya and Gumbo are quintessential Creole dishes, deeply cherished in New Orleans cuisine, but they possess distinct characteristics that set them apart.
Jambalaya: This is a rice-based dish, often considered a one-pot meal where rice is cooked directly with the meats, vegetables, and spices. Creole jambalaya (like this soup) includes tomatoes, giving it a reddish hue, while Cajun jambalaya typically does not. The name “jambalaya” is thought to be derived from the French word for ham, “jambon,” reflecting its traditional protein base. It’s heartier and less soupy than gumbo.
Gumbo: In contrast, gumbo is a thick, stew-like dish characterized by a rich, dark roux (a blend of flour and fat) that serves as its foundational flavor and thickening agent. Gumbo often contains okra or filé powder (ground sassafras leaves), both of which also contribute to its viscous texture. Gumbo is typically served over a scoop of plain white rice, rather than having the rice cooked directly within it. The word “gumbo” itself originates from an African term for okra, highlighting its African culinary influences.
Traditionally, jambalaya is more of a stew or a rice dish, characterized by less liquid, with the rice absorbing most of the cooking broth to create a hearty, cohesive meal. However, by intentionally adding extra liquid – as we do in this recipe – a classic New Orleans jambalaya can be beautifully transformed into a rich, comforting, and exceptionally flavorful soup, perfect for ladling into bowls.
The primary distinction between Creole and Cajun jambalaya lies in the inclusion of tomatoes. Creole Jambalaya, often called “red jambalaya,” features tomatoes, which impart a vibrant color and a slightly sweeter, tangier flavor. Its ingredients are typically added in a layered fashion, cooked in steps to build complexity. Cajun Jambalaya, on the other hand, is known as “brown jambalaya” because it does not contain tomatoes. Its ingredients are traditionally added and cooked all at once, often starting with browning the meat for a deeper, more rustic flavor profile.
The “Holy Trinity” refers to the foundational aromatic vegetables in Cajun and Creole cuisine: diced onions, celery, and bell peppers (usually green). Much like the French “mirepoix” (carrots, celery, onion), this trio forms the flavor base for countless dishes, including jambalaya, gumbo, and étouffée. Sautéing them slowly releases their natural sugars and deepens their flavors, creating an indispensable starting point for authentic Louisiana dishes.
Absolutely! Jambalaya soup freezes beautifully. Allow the soup to cool completely, then transfer it to airtight, freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the refrigerator and then gently warm on the stovetop over medium-low heat, adding a splash of chicken broth or water if it seems too thick. Note that the rice may become slightly softer after freezing and thawing.
You May Also Like: More Hearty Soup & Stew Recipes
- Shrimp and Sausage Jambalaya from Brown Eyed Baker
- Chili Blanca
- Vegetable Beef Soup
- Creamy Tomato Soup
- Tuscan Sausage Soup
- Sausage and Chicken Gumbo
- Explore more of our Soup Recipes for endless comfort!
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Print Recipe
Chicken Jambalaya Soup
20 minutes
40 minutes
1 hour
4 servings
A hearty, flavorful soup based on the classic Jambalaya, perfect for a taste of New Orleans.
Ingredients
- 3 tablespoons olive oil
- 4 Andouille sausages, sliced (about 14 ounces)
- 1 onion, diced
- 1 stalk of celery, diced
- ½ red bell pepper, diced
- 3 cloves garlic, minced
- 1-2 teaspoons Zatarain’s Creole Seasoning (adjust to taste)
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken broth (if very salty, use 4 cups chicken broth plus 2 cups water)
- 1/2 cup long-grain white rice
- 1 14-ounce can of diced tomatoes and juice
- ½ cup frozen okra slices
- 2 bone-in chicken breasts, roasted and shredded (or use leftover/rotisserie chicken)
- Kosher salt, if needed
- Fresh thyme to garnish, optional
Instructions
- Add olive oil to a large pot or Dutch oven. Adjust the burner to medium-high heat and add sliced Andouille sausages. Cook until well browned and slightly crispy, then remove from the pan and set aside, leaving any rendered fat.
- Add the diced onion, celery, and red bell pepper to the pot and cook until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for about a minute until fragrant.
- Add the Creole seasoning, dried thyme, and bay leaf. Stir for 30 seconds to toast the spices.
- Pour in the chicken broth, long-grain white rice, and the can of diced tomatoes with its juice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked through and tender.
- Return the reserved browned sausage to the pot. Add the frozen okra slices and the shredded cooked chicken. Cook for another 5-10 minutes, or until heated through.
- Taste the soup and check for seasonings. Add additional kosher salt or Creole seasoning if desired.
- Ladle hot soup into bowls and sprinkle with fresh thyme if using, before serving.
Notes
If you opt for a low-sodium chicken broth, you might find yourself wanting to enhance the seasonings, including the salt, to taste (unless dietary restrictions prevent this). Conversely, if your chicken broth is notably salty, a helpful tip is to replace approximately two cups of the broth with water to maintain a balanced flavor profile.
Recommended Products
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- OXO Cutting Board
- Garlic Press
- Large Le Creuset Dutch Oven (8 quarts)
Nutrition Information (Approximate):
Yield:
6 servings
Serving Size:
1 bowl
Amount Per Serving:
Calories: 574 | Total Fat: 38g | Saturated Fat: 10g | Trans Fat: 0g | Unsaturated Fat: 23g | Cholesterol: 110mg | Sodium: 2982mg | Carbohydrates: 25g | Fiber: 3g | Sugar: 15g | Protein: 34g
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