If you love soulful, heartwarming dishes that fill your home with the irresistible aroma of spices and comfort, then you will absolutely adore this Chicken and Sausage Jambalaya Soup Recipe. Imagine tender chicken and smoky andouille sausage mingling with fresh okra, savory peppers, and perfectly cooked rice all simmered in a rich, flavorful broth. This soup is a fabulous twist on the traditional jambalaya, presenting all the beloved elements in a cozy, slurpable form that’s perfect for chilly days, meal prepping, or feeding a hungry crowd. It’s as satisfying as it is vibrant and will quickly become one of your go-to recipes for a taste of Louisiana magic anytime you crave it.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients that each bring their own burst of flavor, texture, and color to the dish. From the smoky sausage to the fresh vegetables and fragrant spices, every component plays a crucial role in creating that signature jambalaya soul.
- Olive oil: Provides a fragrant base for sautéing meats and veggies, adding depth and richness.
- Smoked andouille sausage: The star smoky flavor that defines the dish, diced or sliced for quick cooking.
- Medium onion: Adds sweetness and a savory backbone when caramelized.
- Bell pepper: Brings vibrant color and a subtle sweetness, choose any color you prefer.
- Celery stalk: Offers a subtle crunch and aromatic undertone classic to Cajun cooking.
- Garlic cloves: Minced for that irresistible aromatic punch that wakes everything up.
- Boneless skinless chicken breasts: Cubed for tender pieces that absorb the spices beautifully.
- Chicken broth: The flavorful liquid base that soaks into the rice and infuses the soup with warmth.
- Sliced okra: Fresh or frozen, it adds a slight thickening and authentic Cajun touch.
- Cajun seasoning: Divided to layer the bold, spicy flavors throughout the cooking process.
- Salt and pepper: Essential for balancing and enhancing every other ingredient.
- Fire roasted diced tomatoes: Introduce a smoky acidity that brightens the rich broth.
- White rice (like Carolina gold): Absorbs the flavors perfectly and adds comforting heft.
- Minced scallions (optional): Fresh garnish that adds a pop of color and a mild onion bite.
How to Make Chicken and Sausage Jambalaya Soup Recipe
Step 1: Sauté the Andouille Sausage
Start by heating one tablespoon of olive oil in a large soup pot over medium-high heat. Add the diced or sliced smoked andouille sausage and let it sizzle until it caramelizes to a golden brown. This step unlocks those deep smoky notes and renders out flavorful fat. Stir frequently for about 4 to 5 minutes, then remove the sausage from the pot and set it aside to keep all those delicious browned bits intact for later.
Step 2: Cook the Seasoned Chicken
While the sausage is cooking, toss the cubed chicken breasts with one tablespoon of Cajun seasoning plus salt and pepper. After removing the sausage, add the chicken to the same pot and cook it over medium-high heat for about 3 to 4 minutes until it’s cooked through and slightly browned. The seasoning on the chicken forms the spicy backbone that will marry beautifully with the sausage. Remove the chicken and set it aside with the sausage.
Step 3: Sauté the Veggies and Garlic
Add the remaining tablespoon of olive oil back into the warm pot and let it heat for about 20 seconds. Then, toss in the diced onion, bell pepper, and celery. Sprinkle with the rest of the Cajun seasoning along with salt and pepper to taste. Grate in those two cloves of garlic for an added punch of aroma and flavor. Stir everything together and cook until the vegetables are tender and fragrant, around 3 to 4 minutes. This forms the flavor-packed base of your jambalaya soup.
Step 4: Combine All Together and Simmer
Return the cooked chicken and sausage to the pot, stirring to combine with the veggies. Pour in the chicken broth, then use a wooden spoon to scrape up any browned bits from the bottom—that’s pure flavor gold. Add the fire roasted diced tomatoes, season again lightly with salt and pepper, and bring the soup to a boil. Stir in the sliced okra and white rice along with another pinch of seasoning. Once boiling, reduce the heat to low and let it simmer gently for 15 minutes, or until the rice is fully cooked and tender. Adjust any final seasoning, making sure each spoonful bursts with bold Cajun goodness.
How to Serve Chicken and Sausage Jambalaya Soup Recipe
Garnishes
The easiest way to add a fresh contrast to this rich, spicy soup is by sprinkling a handful of minced scallions on top. Their mild onion flavor and bright green color bring a beautiful freshness that balances the smoky sausage and earthy okra perfectly. You can also consider a dash of hot sauce or a squeeze of lemon for an extra layer of brightness, depending on your mood.
Side Dishes
This hearty soup is a meal on its own, but if you want to round out the experience, classic cornbread or a crusty French bread are absolute winners. They’re perfect for soaking up the flavorful broth and add a delightful textural contrast. For a lighter side, a crisp green salad with a tangy vinaigrette can provide a refreshing counterpoint to the soup’s richness.
Creative Ways to Present
Looking to impress guests? Serve the Chicken and Sausage Jambalaya Soup Recipe in rustic bowls with a sprinkle of fresh parsley and a dollop of sour cream to cut through the heat. You could also serve it in mini bread bowls for a cozy, charming setting that’s both practical and scrumptious. Bottom line: embrace the warmth and color of this dish by letting the gorgeous ingredients shine in your presentation.
Make Ahead and Storage
Storing Leftovers
One of the best things about this Chicken and Sausage Jambalaya Soup Recipe is how well it keeps. Transfer any leftovers to an airtight container and store them in the refrigerator for up to 4 days. With all those spices and smoky flavors, the soup tastes even better the next day as the ingredients have time to meld together beautifully.
Freezing
If you want to prepare this dish in advance, it freezes wonderfully. Allow the soup to cool completely, then pour it into freezer-safe containers or heavy-duty zip-top bags. It will keep well for up to 3 months. Just be aware that the rice may absorb some liquid or slightly change texture after freezing, but reheating with a splash of broth helps restore it perfectly.
Reheating
To reheat, warm the soup gently on the stove over medium heat, stirring frequently to prevent sticking. If it seems too thick, simply add a bit more chicken broth or water to loosen it up. For a quick microwave option, heat in intervals, stirring every minute to evenly warm the soup without overcooking the rice or drying out the chicken.
FAQs
Can I use a different type of sausage?
Absolutely! While smoked andouille sausage is traditional and gives the soup its signature smoky kick, you can substitute with kielbasa, chorizo, or even smoked turkey sausage. Just choose something flavorful and well-seasoned to keep that bold profile.
Is it necessary to use okra?
Okra is classic in jambalaya and adds a slight thickening and unique flavor, but if you’re not a fan or can’t find any, you can leave it out or substitute with green beans for a bit of crunch. Just keep in mind that okra helps create the authentic texture and taste.
Can I make this recipe vegetarian or vegan?
To adapt this Chicken and Sausage Jambalaya Soup Recipe for a vegetarian or vegan diet, swap the chicken broth with vegetable broth and replace the sausage and chicken with plant-based sausage and extra vegetables like mushrooms or eggplant. Adjust the Cajun seasoning accordingly for a flavorful result.
What type of rice works best?
Long-grain white rice such as Carolina Gold is ideal because it cooks evenly and absorbs the flavors without becoming too mushy. If you prefer, you can try brown rice but it may require longer cooking times and a bit more liquid.
Can I make this soup spicier?
Definitely! Increase the amount of Cajun seasoning or add cayenne pepper and crushed red pepper flakes during the sautéing of vegetables. Serving with hot sauce on the side lets everyone adjust the heat level to their liking.
Final Thoughts
This Chicken and Sausage Jambalaya Soup Recipe is the perfect way to bring a burst of Cajun flavor to your kitchen with a comforting and satisfying bowl of goodness. Whether you’re warming up after a long day or cooking ahead for busy weeks, this dish offers bold, soulful flavors that never disappoint. So grab that sausage, fire up the stove, and treat yourself to a bowl of this unforgettable, heartwarming soup.
PrintChicken and Sausage Jambalaya Soup Recipe
This hearty Chicken and Sausage Jambalaya Soup combines tender chicken, smoky andouille sausage, fresh or frozen okra, and fluffy white rice in a flavorful Cajun-spiced broth. Perfect for cold days, it’s a comforting and nutritious twist on traditional jambalaya that can be prepped ahead or frozen for easy meals later.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Ingredients
Meat and Protein
- 1 pound smoked andouille sausage, diced or thinly sliced
- 1 boneless skinless chicken breast, cubed
Vegetables
- 1 medium onion, diced
- 1 bell pepper (any color), diced
- 1 stalk celery, diced
- 12 ounces sliced okra (fresh or frozen)
- 2 cloves garlic, minced
- Minced scallions (optional garnish)
Pantry
- 2 tablespoons olive oil, divided
- 6 cups chicken broth
- 14 ounces fire roasted diced tomatoes
- ½ cup white rice (such as Carolina gold)
- 2 tablespoons Cajun seasoning, divided
- Salt and pepper to taste
Instructions
- Sauté Sausage: In a large soup pot, heat 1 tablespoon olive oil over medium-high heat. Add diced andouille sausage and cook, stirring frequently, until caramelized and golden brown, about 4-5 minutes. Remove from pan and set aside.
- Cook Chicken: Sprinkle cubed chicken with 1 tablespoon Cajun seasoning, salt, and pepper. In the same pan, add the chicken and cook until fully cooked through, about 3-4 minutes, stirring frequently. Remove chicken and set aside with sausage.
- Sauté Vegetables: Add remaining 1 tablespoon olive oil to the pot and warm for 20 seconds. Add diced onion, bell pepper, and celery. Sprinkle with remaining 1 tablespoon Cajun seasoning plus salt and pepper. Grate in minced garlic using a microplane or chop finely and stir well. Sauté vegetables until tender, about 3-4 minutes.
- Combine & Start Soup: Stir cooked sausage and chicken back into the pot with vegetables. Pour in chicken broth, scraping up any browned bits from the bottom with a wooden spoon. Add fire roasted diced tomatoes, then bring to a boil.
- Add Okra and Rice: Stir in sliced okra and white rice, adding a pinch of salt and pepper. Bring soup to a boil once again, then reduce heat to low and simmer, uncovered, for 15 minutes or until rice is tender and cooked through.
- Adjust Seasoning and Serve: Taste and adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls and garnish with minced scallions if desired. Serve warm.
Notes
- If fresh okra is unavailable, frozen okra works perfectly and can be used directly in the soup.
- This soup is ideal for meal prepping and freezes well for easy reheating on busy days.
- Flavor develops even more after standing, making it great for enjoying leftovers on day 2 or 3.
