Chicken Jambalaya Soup is a taste of New Orleans made easy and the perfect dish for your Mardi Gras dinner. A little spicy with loads of flavor from the classic holy trinity of Cajun cooking plus andouille sausage, this hearty soup will hit the spot! This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.
It’s been years since we’ve visited New Orleans, but I still have glorious memories of the beignets, étouffée, and gumbos. Then, of course, there’s jambalaya. With a strong Spanish influence, it consists of meat, vegetables and rice. Adding some additional broth transformed the traditional, stew-like jambalaya into a soup. I started with the trinity of vegetables, onions, bell peppers and celery, then layered more flavors with the addition of Zatarain’s Creole Seasoning, Andouille sausage, chicken and rice. I could close my eyes and picture myself in the French Quarter as I was enveloped by the amazing aroma from my soup pot.
Tuesday is the conclusion of Mardi Gras, the big celebration before Lent begins. Fat Tuesday, Shove Tuesday and even Pancake Tuesday are other names for this day before Ash Wednesday. There are so many traditions for this day, ranging from parades to king cakes decked out in purple (justice), green (faith) and gold (power) to eating a huge stack of pancakes for dinner. I’ve made the classic New Orleans dessert, Bananas Foster, but this year, I wanted to make a spicy entree worthy of The Big Easy. This twist on the classic jambalaya was a hit!
Hearty with a Bit of Heat
Poor Bill. When I make anything spicy, I announce a disclaimer. Make that a warning. The heat in this fabulous soup was from the Andouille sausage and Creole Seasoning, which both imparted magnificent flavors. Jambalaya can easily be customized to your palate, so feel free to dial down the amount of the spicy sausage if you have a sensitive palate. Shrimp or crawfish can be used instead of the chicken. Whatever your twist, you’ll find this Jambalaya soup hearty and comforting. A steamy bowl is perfect on any chilly evening, but consider whipping up your version of this Chicken Jambalaya Soup this Tuesday for your Mardi Gras celebration. Laissez Les Bons Temps Rouler!
This year Zatarain’s celebrates its 125th anniversary! Their website is packed full of information about Zatarain’s products plus tons of recipes. Check out this Pinterest Board, Jambalaya Recipes Featuring Zatarain’s for more inspiration.
More Fabulous Jambalaya Recipes from the Sunday Supper Tastemakers:
Appetizers and Soup
- Chicken Jambalaya Soup from That Skinny Chick Can Bake
- Jambalaya Cajun Shrimp Bites from Daily Dish Recipes
- Skillet Jambalaya Dip from Life Tastes Good
- Tex Mex Jambalaya Taco Cups from Flavor Mosaic
- Chicken and Sausage Jamburritos from Cosmopolitan Cornbread
- Chicken and Shrimp Quinoa Jambalaya from Peanut Butter and Peppers
- Crock Pot Chicken and Sausage Jambalaya from Serena Bakes Simply from Scratch
- Crock Pot Creole Jambalaya from Flour On My Face
- Easy Jambalaya Stuffed Peppers from Renee’s Kitchen Adventures
- Hawaiian Jambalaya from Shockingly Delicious
- Jambalaya Lettuce Wraps from Magnolia Days
- Jambalaya Pasta with Crawfish and Sausage from Bobbi’s Kozi Kitchen
- Jambalaya Salad Bowl from Grumpy’s Honeybunch
- Jambalaya Stuffed Baked Potatoes from Fearless Dining
- Jambalaya with Shrimp and Crispy Wings from Feeding Big
- Portuguese Style Jambalaya from Family Foodie
- Spicy Chicken Jambalaya with Sausages and Green Beans from Panning the Globe
- Turkey Sausage and Shrimp Jambalaya from Cooking Chat
- Vegetarian Jambalaya Stuffed Red Peppers Casserole from The Wimpy Vegetarian
- Zatarain’s Roasted Chicken with Jambalaya Stuffing from Recipes Food and Cooking
- Plus Versatile Jambalaya Recipes plus Seafood Jambalaya Frittata from Sunday Supper Movement
- 3 tablespoons olive oil
- 4 andouille sausages, sliced (about 14 ounces)
- 1 onion, diced
- 1 stalk of celery, diced
- 3 cloves garlic, minced
- 1-2 teaspoons Zatarain's Creole Seasoning
- ½ teaspoon dried thyme
- 1 bay leaf
- 6 cups chicken broth (if your broth is very salty, use 4 cups chicken broth plus 2 cups water)
- ½ cup long-grain white rice
- 1 14-ounce can of diced tomatoes and juice
- ½ cup frozen okra slices
- 2 bone-in chicken breasts, roasted and shredded (or use leftover or rotisserie chicken)
- Kosher salt, if needed
- Fresh thyme to garnish, optional
- Add olive oil to a large pot. Adjust burner to medium high heat and add sliced sausages. Cook till browned, then remove from pan and reserve.
- Add the onion, celery and red pepper and cook till soft. Add garlic and cook until fragrant, about a minute. Add Creole seasoning, thyme and bay leaf and stir,
- Pour in the chicken broth, rice and tomatoes and simmer till rice is cooked, about 20 minutes.
- Add the reserved sausage, okra and shredded chicken and cook till hot. Check for seasonings and add salt if desired. Sprinkle with fresh thyme to serve.
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