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Spicy Jambalaya Soup with Andouille Sausage Chicken

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This Spicy Jambalaya Soup with Andouille Sausage Chicken is a hearty, flavorful dish combining smoky sausage, tender chicken, and a kick of Cajun spices in a comforting soup perfect for any season.

Ingredients

Scale
  • 8 oz Andouille sausage, sliced
  • 1 lb boneless chicken thighs, diced
  • 1 tablespoon olive oil
  • 1 cup celery, diced
  • 1 cup green bell pepper, diced
  • 1 cup onion, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups chicken broth
  • 1 cup long-grain white rice
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Salt and freshly ground black pepper to taste
  • 2 green onions, sliced (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add Andouille sausage slices and cook until browned, about 5 minutes.
  2. Add diced chicken thighs to the pot and cook until no longer pink, about 6-7 minutes.
  3. Stir in celery, green bell pepper, onion, and garlic; sauté for 5 minutes until vegetables are softened.
  4. Sprinkle in Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper; stir to combine well.
  5. Add diced tomatoes (with juices) and chicken broth, bringing the mixture to a boil.
  6. Stir in the white rice, reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender and soup thickens.
  7. Taste and adjust seasoning if necessary. Remove from heat.
  8. Ladle the soup into bowls and garnish with sliced green onions and chopped parsley before serving.

Notes

For an extra layer of flavor, add a splash of hot sauce or serve with crusty French bread. You can also substitute Andouille with smoked kielbasa if preferred.

Find it online: https://delilita.com/spicy-jambalaya-soup-with-andouille-sausage-chicken/