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Cajun Jambalaya Soup

A hearty soup featuring chicken, smoky sausage, and vibrant vegetables, all simmered together in a rich Cajun-spiced broth.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Cajun, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken thighs (cut into bite-sized pieces)
  • 6 oz halal smoked sausage (sliced into rounds)
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion (diced)
  • 1 medium bell pepper (diced, any color)
  • 2 stalks celery (sliced)
  • 3 cloves garlic (minced)
  • 1 can (14 oz) diced tomatoes (with juices)
  • 6 cups chicken broth (low-sodium preferred)
  • 1 cup cooked rice (white or brown, prepared ahead)
  • 1 teaspoon Cajun seasoning (adjust to taste)
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and pepper (to taste)
  • 1 cup shrimp (peeled and deveined, optional) For an extra protein boost
  • Fresh parsley and green onions (for garnish)

Method
 

Preparation
  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken thighs and sliced sausage. Cook for 7-8 minutes, stirring occasionally, until the chicken is golden brown and the sausage develops caramelized edges.
  2. Add the diced onion, bell pepper, celery, and minced garlic to the pot. Sauté for 4-5 minutes until the vegetables soften, become fragrant, and the onions turn translucent.
  3. Pour in the diced tomatoes with their juices, chicken broth, Cajun seasoning, paprika, thyme, oregano, salt, and pepper. Stir everything together, scraping up any browned bits from the bottom of the pot to enhance the flavor.
Cooking
  1. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes. This allows the flavors to meld and the chicken to become fork-tender.
  2. Stir in the cooked rice and simmer for another 5 minutes. If using shrimp, add them now and cook until they turn pink and opaque, about 3-4 minutes.
  3. Finally, taste and adjust seasonings one last time. Serve hot, garnished with fresh parsley and sliced green onions.

Notes

This soup serves wonderfully on its own or with a slice of crusty bread for dipping. It's also a fantastic choice for lunch the next day—just reheat and enjoy!