Print

Chicken and Sausage Jambalaya Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://marthatasty.com/chicken-and-sausage-jambalaya-soup-recipe/