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Chicken Jambalaya Soup

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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.

Bowl of Chicken Jambalaya Soup with crackers

Chicken 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.

Bowl of Chicken Jambalaya Soup topped with a sprig of thymeSoup for 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! Feel free to add some shrimp and jalapenos like Ali, of Gimme Some Oven, did with her fabulous Jambalaya Soup.

Chicken Jambalaya Soup with a jar of creole seasoning

Tips for Making Chicken Jambalaya Soup

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.

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

Chicken Jambalaya Soup #SundaySupper

A hearty, flavorful soup based on the classic Jambalaya.

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Entree, Soup, Chicken, Sausage
  • Method: Sauteing, Simmering
  • Cuisine: Cajun, Creole, American

Ingredients

  • 3 tablespoons olive oil
  • 4 andouille sausages, sliced (about 14 ounces)
  • 1 onion, diced
  • 1 stalk of celery, diced
  • 1/2 red bell pepper, diced
  • 3 cloves garlic, minced
  • 12 teaspoons Zatarain’s Creole Seasoning
  • 1/2 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)
  • 1/2 cup long-grain white rice
  • 1 14-ounce can of diced tomatoes and juice
  • 1/2 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

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 until 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, 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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44 comments on “Chicken Jambalaya Soup”

  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. 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!

  7. It looks hearty, satisfying and ever so delicious too, Liz.

  8. Liz, New Orleans ranks as my number one places I would love to visit in the US! I so wish I could go some day…but in the meantime, I should prepare your wonderful Chicken jabalaya soup – it sounds wonderful, just perfect for this time of year!
    Enjoy the game tonight – may the best team win!
    Andrea

  9. Laissez les bons temps rouler, Liz!

  10. This was just genius to transform jambalaya into a soup!!

  11. This Ninja Baker is a picky soup eater but your chicken jambalaya I’d dive into with gusto! Looks like lip smacking spicy goodness =) So interesting, too, about the meaning of the Mardi Gras colors =)

  12. I love my spice in food 🙂 This would be a hit with me for certain. Sounds flavorful and looks delicious!

  13. I love hearty one pot meals like this!! SO good!

  14. I love a a good soup recipe in the cold weather. This sounds so yummy and warming.

  15. I love the way your Jambalaya Soup recipe sounds.I can’t wait to try it. I always have to hold back on the spices with my family. Most of them are pretty wimpy when it comes to spicy.

  16. I don’t need a warning about spicy and your jambalaya soup looks terrific. Speaking of “looks”, am I wrong or do I spy okra in your photos?

  17. I soooo wish I had a bowl of that right now. It is chilly here and I know it would warm me right up!!

  18. I’m printing this one for my jambalaya obsessed husband! I think he will LOVE it!

  19. Having grown up in Louisiana, Zatarain’s was a standard seasoning along with tabasco. Can’t have one without the other. 🙂 Put both in our andouille jambalay tonight. Love your jambalaya soup recipe! Great twist on a classic. Happy Mardi Gras!

  20. I’ve only been to New Orleans once, and I remember the food being amazing! This soup would take me right back!

  21. oh how I need this soup today!! I already have the Zataran’s creole seasoning, I picking up the other ingredients when I head to the store tomorrow! thanks for the recipe!

  22. Liz, I absolutely love the idea of jambalaya soup! Your recipe looks so delicious and comforting – I’m pinning it and saving it to make often. Great recipe!

  23. Such a wonderful bowl of comfort Liz! Soup is always a go to in our house this time of year! I can’t wait to try it!

  24. Liz, love this comfort dish, and it’s perfect for Sunday Supper!

  25. Wow, so many amazing dishes. You’re so talented.

  26. What a great idea to make Jambalaya as a soup!! I think I am going to be eating nothing but soup the next few days with all time freezing temperatures around town!

  27. Jambalaya is always well received when I make it. It’s the perfect “feed a crowd’ dish when all of the kids are home. I will try Jambalaya Soup the next time.

  28. Lizzy,
    I love jambalaya. This recipe looks delicious.
    Annamaria

  29. Oh GOD this is amazing! Pinned ASAP! We have always wanted to visit N. Orleans, if we ever manage to visit the States we’ll definitely have to spend at least a couple of days over there and stuff ourselves with the Cajun and Creole cuisines:)
    You recipe is super easy to follow, with clear instructions, so we’ll be making this one over the weekend!
    Can’t thank you enough for the delicious recipe dear Liz!
    Sending you lots of hugs,
    Panos and Mirella

  30. delightful I would love a bowl!

  31. Love this Liz, off to pin! ♥

  32. Please revise recipe to include red bell pepper in the ingredients. Had to eat it without it tonight 🙁

  33. Perfect warming meal, especially for a cold snowy day!

  34. Get in my belly!! Comfort food for the win!!

  35. This looks like just what I need for these cold winter nights! A hot and spicy soup!

  36. What A hearty soup love everything in this and its a whole meal in itself!

  37. Yum! Love that this version doesn’t include shrimp (adore it, but I’m allergic now). Delicious recipe!

  38. Yum! Love that this version doesn’t include shrimp (adore it, but I’m allergic now). Delicious recipe!

  39. I almost forgot it was Mardi Gras time of year. Thx for this delicious recipe – it was a huge hit w the hubs!

  40. Pingback: Versatile Jambalaya Recipes plus Seafood Jambalaya Frittata #SundaySupper - Sunday Supper Movement

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