Description
Cajun Jambalaya Soup is a warm, hearty, spicy blend of chicken, smoked sausage, vegetables, and rice simmered in a flavorful broth. Comforting Southern-style soup for 4 servings. —Klara Henschel
Ingredients
- 1 lb chicken thighs, cut into small pieces
- 6 oz halal smoked sausage, sliced
- 1 tbsp vegetable oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups chicken broth
- 1 cup cooked rice
- 1 tsp Cajun seasoning (more to taste)
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- Salt & pepper, to taste
- Optional: 1 cup shrimp, peeled & deveined
- Optional garnish: Fresh parsley, green onions
Instructions
- Heat oil in a pot over medium heat. Add chicken and sausage; cook until browned.
- Add onion, bell pepper, celery, and garlic; cook until softened.
- Pour in diced tomatoes, chicken broth, Cajun seasoning, paprika, thyme, oregano, salt, and pepper; stir well.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes.
- Stir in cooked rice and simmer 5 more minutes.
- Add shrimp during the last 5 minutes of cooking, if using, until pink and cooked through.
- Garnish with parsley and green onions before serving.
Notes
- Use more Cajun seasoning for a spicier kick.
- Great with crusty bread or cornbread.
- Can be made ahead and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Dish
- Method: Simmer
- Cuisine: Southern, Cajun