Jambalaya Soup

Dive into a bowl of hearty comfort with this Jambalaya Soup, a soul-warming fusion of bold Cajun flavors and classic comfort food. Packed with tender andouille sausage, succulent chicken thighs, and plump shrimp, this one-pot wonder is brimming with a medley of vibrant vegetables, aromatic seasonings, and a touch of long-grain rice for a satisfying texture. A splash of Cajun seasoning and dried thyme infuses every bite with that unmistakable Louisiana flair, while the light broth keeps it cozy yet refreshing. Perfect for weeknight meals or entertaining a crowd, this 40-minute recipe is garnished with fresh parsley and scallions for a pop of color and flavor. Whether you're craving a taste of the South or seeking an easy, crowd-pleasing dish, Jambalaya Soup hits all the right notes.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 12 ounces andouille sausage
• 1 pound boneless, skinless chicken thighs
• 1 medium (diced) yellow onion
• 1 medium (diced) bell pepper
• 2 stalks (diced) celery
• 4 cloves (minced) garlic
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 0.5 cup long-grain white rice
• 1.5 tablespoons Cajun seasoning
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 pound raw shrimp (peeled and deveined)
• 3 stalks (sliced) scallions (green onions)
• 2 tablespoons (chopped, for garnish) parsley
• 0.5 teaspoon (or to taste) salt
• 0.25 teaspoon (or to taste) black pepper

Directions

Step 1

Heat olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Slice the andouille sausage into rounds and add to the pot. Cook for 5-6 minutes, stirring occasionally, until browned. Remove with a slotted spoon and set aside.

Step 3

Season the chicken thighs with a pinch of salt and pepper. Add the chicken to the pot and cook for 6-8 minutes, flipping occasionally, until seared on all sides (it does not need to be fully cooked). Remove from the pot and set aside.

Step 4

Add the diced onion, bell pepper, and celery to the pot. Cook for 5 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for 1 more minute.

Step 5

Pour in the chicken broth and add the diced tomatoes (including juices). Stir in the rice, Cajun seasoning, dried thyme, and bay leaves.

Step 6

Return the sausage and chicken thighs to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, partially covered.

Step 7

Remove the chicken thighs from the soup and shred them using two forks. Return the shredded chicken to the pot.

Step 8

Add the raw shrimp to the soup. Simmer for 3-5 minutes, or until the shrimp are pink and fully cooked.

Step 9

Remove the bay leaves. Taste the soup and adjust seasoning with salt and black pepper if needed.

Step 10

Serve hot, garnished with scallions and parsley.

Nutrition Facts

Serving size	3518.4 grams (3518.4g)

Amount per serving	% Daily Value*
Calories	3274

Total Fat 185.30g	238%
Saturated Fat 54.80g	274%
Polyunsaturated Fat 2.80g
Cholesterol 1724mg	575%
Sodium 12842mg	558%
Total Carbohydrate 89.10g	32%
Dietary Fiber 16.40g	59%
Total Sugars 22.00g
Protein 312.20g	624%

Vitamin D 32IU	159%
Calcium 819mg	63%
Iron 21mg	117%
Potassium 5708mg	121%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.0%

Protein: 38.2%

Carbs: 10.9%