Chicken Jambalaya Soup #SundaySupper

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.

Jambalaya Soup | Packed with terrific flavor from chicken, andouille sausage, rice and more!

Jambalaya Soup

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.

Jambalaya Soup | Packed with terrific flavor from chicken, andouille sausage, rice and more!Mardi Gras

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!

Jambalaya Soup | Packed with terrific flavor from chicken, andouille sausage, rice and more!

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!

 

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Zatarain’s

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

Main Courses

Chicken Jambalaya Soup #SundaySupper

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Cook time: 

Total time: 

Serves: 4 servings

A hearty, flavorful soup based on the classic Jambalaya.
Ingredients
  • 3 tablespoons olive oil
  • 4 andouille sausages, sliced (about 14 ounces)
  • 1 onion, diced
  • 1 stalk 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
  • 2 bone-in chicken breasts, roasted and shredded (or use leftover or rotisserie chicken)
  • Kosher salt, if needed
  • Fresh thyme to garnish, optional
Instructions
  1. 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.
  2. Add the onion, celery and red pepper and cook till soft. Add garlic and cook till fragrant, about a minute. Add Creole seasoning, thyme and bay leaf and stir,
  3. Pour in the chicken broth, rice and tomatoes and simmer till rice is cooked, about 20 minutes.
  4. Add the reserved sausage and shredded chicken and cook till hot. Check for seasonings and add salt if desired. Sprinkle with fresh thyme to serve.

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Comments

  1. I love jambalaya, what a great idea to transform it into soup!

  2. I have never made jambalaya, but it’s one thing f those recipes that always ‘winks’ a me from my favourite cookery book, whenever I’m bored n search of inspiration. Having it as soup is perfect, as we can then tuck into the traditional pancakes after. Beautiful recipe, I’m not sure I’ll get the exact seasoning but I will try! Sammie.

  3. Lynn@Happier Than A Pig In Mud says:

    Sounds really good! I made Gumbo last weekend, a fun once a year treat:@)

  4. What a great idea to put the jambalaya flavors into a soup!

  5. Liz this looks absolutely amazing. I love the flavor combination in a warm and hearty soup! Ready for a bowl of this stat.

  6. I just love the idea of making jambalaya soup!

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