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 Creole Soup is a tasty entree on a chilly day or a delicious course when serving a Fat Tuesday feast!
Why You Must Make
- It’s a piping hot, spicy, flavorful soup that makes a perfect winter meal.
- If you’re looking for a Creole recipe to celebrate Mardi Gras, this delicious soup fits the bill.
- You can close your eyes and picture yourself in the French Quarter as you’re enveloped by the amazing aroma emanating from the soup pot.
- Jambalaya soup is easy to make and tastes even better if you make it a day ahead of time, so there’s no excuse not to give it a try!
It’s been years since we 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.
How to Make
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. Since New Orleans is known for their Mardi Gras celebration, it makes sense to add a dish like this Creole soup to your Fat Tuesday menu!
- Start by browning the sausages in olive oil, then remove from the pan, leaving the residual oil.
- Add the trinity of vegetables, onions, bell peppers, and celery to the pan and cook until tender.
- Layer with more flavors by adding Zatarain’s Creole Seasoning, thyme, and the bay leaf ad stir.
- Pour in the broth, rice, and tomatoes and cook until the rice is done.
- Add back the sausage along with the okra and shredded chicken. Simmer until everything is heated through!
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.
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 and Creole seasoning if you have a sensitive palate.
- Brown your sausage. The process of browning creates the Maillard reaction and which results in a magnificent flavor (also known as umami or the 5th sense of taste).
- Shrimp or crawfish can be used instead of chicken.
- Though not traditional, you can use small pasta shapes instead of rice—try orzo, acini di pepe, panette, or tubetti.
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!
Frequently Asked Questions
Both are Creole dishes that are popular New Orleans cuisine. But there are a few differences that will help you discriminate between the two:
Jambalaya – A Creole dish with cooked rice, tomatoes, onion, green peppers, and any kind of meat or shellfish. The name is derived from the French word for ham, jambon.
Gumbo – Another Creole dish that’s thick and stewlike and starts with a dark roux, made of flour and fat, that adds an incomparable rich flavor. It also contains okra, tomatoes, and onions plus one or more meats or shellfish. Both the okra and file powder along with the roux help thicken the stew. The word gumbo is derived from an African term for okra.
Jambalaya is definitely a stew, but adding extra liquid transforms this classic New Orleans dish into a hearty soup.
You May Also Like:
- Shrimp and Sausage Jambalaya from Brown Eyed Baker
- Chili Blanca
- Vegetable Beef Soup
- Creamy Tomato Soup
- Tuscan Sausage Soup
- More Soup Recipes
- 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
- 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.
Amount Per Serving: Calories: 574Total Fat: 38gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 110mgSodium: 2982mgCarbohydrates: 25gFiber: 3gSugar: 15gProtein: 34g