Jambalaya Soup

Prep Time
Cook Time
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"This soup is not hard to make, it's hearty and delicious and served as a main meal, it's even better if served the next day, It can be made with shrimp, chicken, Andouille sausage or all three!"

Original is 8 servings
  • Garnishes (Optional)


  • Serving Size: 1 (360.6 g)
  • Calories 367.9
  • Total Fat - 18.8 g
  • Saturated Fat - 6 g
  • Cholesterol - 155.3 mg
  • Sodium - 1563.6 mg
  • Total Carbohydrate - 26 g
  • Dietary Fiber - 6.2 g
  • Sugars - 7.4 g
  • Protein - 23.6 g
  • Calcium - 146.7 mg
  • Iron - 2.9 mg
  • Vitamin C - 29.3 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat 2 tablespoons oil in a large stockpot over medium-high heat. Add the chicken and sausage, and sauté for 2-3 minutes, stirring occasionally. Add in the remaining 1 tablespoon oil, bell peppers, celery, onion, jalapeño, and stir to combine. Continue sautéing for 5-6 more minutes, or until the onion is soft and translucent, stirring occasionally. Stir in the garlic, and sauté for 1 more minute until the garlic is fragrant, stirring occasionally.

Step 2

Sprinkle the flour over the mixture, and stir to combine. Continue cooking for 1 minute, stirring occasionally.

Step 3

Gradually stir in the chicken stock, then add the crushed tomatoes, rice, Cajun seasoning, bay leaves and dried thyme. Continue cooking until the soup reaches a simmer. Then reduce the heat to medium-low, and continue simmering the soup for 15 more minutes (make certain to stir the soup occasionally so that the rice doesn't burn on the bottom of the pot, stirring until the rice is cooked and tender).

Step 4

Add in the shrimp; continue cooking for 5 more minutes, or until the shrimp is cooked through (it should be pink and opaque, not gray, careful not to overcook the shrimp or they will be rubbery and tough!). Season the soup with salt and pepper to taste.

Step 5

Serve warm, topped with your desired garnishes if desired.

NOTE If you'd like a spicier soup, feel free to add in a second jalapeno pepper. Or you can always add in a pinch or two of cayenne at the end of the cooking time, when you're seasoning the soup with salt and pepper

NOTE: Different brands of Cajun seasoning vary dramatically in terms of flavor, spiciness and saltiness. So if you're cooking with one that's new to you, I recommend starting with just 1 tablespoon of seasoning, and then adding more at the end to taste


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the peppers, be sure to choose a variety of colours for a more visually appealing dish.
  • When selecting the Cajun seasoning, be sure to taste it before using as different brands vary in terms of flavor, spiciness and saltiness.

  • Replace the Andouille sausage with chorizo for a smokier flavor. The benefit of this substitution is that it adds a smokier flavor to the soup that the Andouille sausage does not have.
  • Replace the Cajun seasoning with smoked paprika for a more subtle flavor. The benefit of this substitution is that it adds a smoky, yet subtle flavor to the soup, without the heat of the Cajun seasoning.

Vegan Jambalaya Soup Substitute the Andouille sausage with vegan sausage, the chicken stock with vegetable stock, and the shrimp with cubed firm tofu.

Cornbread Muffins - These delicious muffins are the perfect accompaniment to the hearty and flavorful Jambalaya Soup. They add a bit of sweetness and texture that helps to balance out the spice and heat of the soup. Plus, they are easy to make and can be served warm with butter for an extra special treat!

Spinach Salad: A light and refreshing spinach salad is the perfect side dish to balance out the heartiness of the Jambalaya Soup. The freshness of the spinach and the crunch of the vegetables will provide a nice contrast to the flavors of the soup. The addition of a light vinaigrette will add an extra layer of flavor to the salad that will complement the soup perfectly.


Q: How do I make the soup spicier?

A: You can add a second jalapeño pepper or a pinch of cayenne pepper when seasoning the soup with salt and pepper.

Q: What ingredients do I need to make this soup?

A: You will need onion, garlic, jalapeño pepper, vegetable broth, diced tomatoes, black beans, corn, cumin, and salt and pepper.

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Fun facts:

The origin of jambalaya can be traced back to the French settlers in Louisiana in the 18th century. It is thought that the dish was created by combining Spanish paella with French ingredients and cooking techniques.

The famous American musician, Hank Williams, wrote a song called 'Jambalaya (On The Bayou)' in 1952. It became one of his most popular songs and has been covered by many artists over the years.