Jambalaya Soup Recipe
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Chili Pepper Madness · by Mike Hultquist★ 5.0 (12)

Jambalaya Soup Recipe

NUTRITION · PER SERVING50M COOK
CAL 19%·PRO 43%
CARBS 47G48% OF CAL
2G FIBER40G OTHER5G TOTAL SUGAR
FAT 13G29% OF CAL
3G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Cajun-style jambalaya soup loaded with andouille sausage, chicken, and rice. It's a comforting, one-pot dish with big, bold Louisiana flavors.

mainamericansoupporkchickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons vegetable oil
  • 1/2 pound andouille or smoked sausage (thinly sliced (8 ounces))
  • 1 pound boneless (skinless chicken thighs, cut into bite-sized pieces)
  • 1 large onion (chopped)
  • 1 large green bell pepper (chopped)
  • 2 stalks celery (chopped)
  • 4 cloves garlic (chopped)
  • 1 tablespoon Cajun seasonings (or more to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups long-grain white rice (rinsed until water runs clear and drained (use 1 cup for soupier))
  • 6 cups chicken broth
  • 28 ounces fire roasted tomatoes (diced)
  • 3 dried bay leaves
  • Hot sauce (for serving)
  • Garnish. Chopped green onion (chopped parsley, red chili flakes.)
PREP
10M
SODIUM
1383MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.