Chicken Jambalaya Soup

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.

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.

Soup 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.

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.

More Recipes You’ll Love:

• Roasted Creole Edamame
• Creole Andouille Rice Brunch Bake from Melissa’s Southern Style Kitchen
• Slow Cooker Chicken Enchilada Soup
• Jambalaya Stuffed Baked Sweet Potatoes from Cupcakes and Kale Chips
• Shrimp and Sausage Jambalaya from Brown Eyed Baker

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Chicken Jambalaya Soup #SundaySupper

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★★★★★

5 from 6 reviews

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
• 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
• 1-2 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.