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Spicy Jambalaya Soup

A comforting and flavorsome Spicy Jambalaya Soup with Andouille sausage and chicken, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Creole
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil A staple for thrown-together meals.
  • 1 pound Andouille sausage, sliced Use good quality as it really boosts the soup.
  • 1 pound chicken breast, diced You could use thighs too if you’re feeling fancy.
  • 1 onion, diced Yellow onions are cheaper and full of flavour.
  • 1 green bell pepper, chopped Feel free to swap for a red if preferred.
  • 2 stalks celery, sliced A must-have for base flavour.
  • 4 cloves garlic, minced Use more if you're trying to ward off vampires.
  • 1 can (14 oz) diced tomatoes Heinz brand is recommended.
  • 4 cups chicken broth Low sodium is best.
  • 1 teaspoon smoked paprika Key for that smoky flavour.
  • 1 teaspoon dried thyme Thyme in a bottle.
  • 1 teaspoon cayenne pepper Adjust as needed.
  • Salt and black pepper, to taste Taste as you go.
  • 2 cups rice (long grain) Can use brown rice with longer cooking time.
  • 2-3 green onions, chopped for garnish Makes everything look fancy.
  • chopped parsley, optional Only if you’ve got it.

Method
 

Preparation
  1. Heat the olive oil in a heavy-bottomed pot over medium heat until shimmering.
  2. Add the Andouille sausage and diced chicken. Sauté until browned, about 5-7 minutes.
  3. Add the diced onion, bell pepper, and celery. Cook for another 5 minutes until the veggies soften.
  4. Toss in the minced garlic, smoked paprika, thyme, and cayenne. Cook for about a minute until fragrant.
  5. Pour in the diced tomatoes and chicken broth, scraping up the brown bits from the bottom.
  6. Add the rice and stir until coated, bring to a boil, then lower the heat to simmer. Cover and cook for about 20 minutes.
  7. Taste and adjust seasoning with salt and black pepper if needed.
  8. Serve garnished with chopped green onions and parsley.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gSodium: 800mgFiber: 3gSugar: 5g

Notes

If you burn the bottom, add a splash of water and stir. Use fresh tomatoes if out of diced ones. If you need to pause while cooking, just turn off the heat briefly.
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