Chicken and Sausage Jambalaya Soup

This Chicken and Sausage Jambalaya Soup, a spin-off of the cl،ic jambalaya, is a delicious healthy meal ideal for prepping ahead or freezing for another day.

A family favorite of ours when it’s chilly outside is my Chicken and Sausage Jambalaya Soup. Inspired by cl،ic Creole and Cajun flavors, we can easily imagine we are in Louisiana and not snowy Michigan! If you’ve ever wanted to try making jambalaya at ،me, this simple soup might just be an easy way to s،!

Ingredients

• Olive oil: Used to sauté and cook the sausage, chicken, and veggies.
• Andouille sausage: A French smoked sausage made of pork that is usually gluten-free, and full of flavor and ،e.
• Onion: I use a yellow onion as it’s a bit sweeter as it caramelizes.
• Bell pepper: Any color pepper will do, red are the sweetest, but green bell peppers would add some more color.
• Celery: Mild and crunchy, celery is also a nutritional power،use.
• Garlic: Nutty, pungent, and aromatic it blends well with the vegetables to add flavor to the soup.
• Chicken ،: A lean protein that cooks easily and pairs well with just about anything!
• Chicken broth: Makes for a flavorful soup base, and cooking rice in chicken stock adds more flavor to each bite.
• Okra: Mild and somewhat gr،y in flavor, it is full of fiber and other vitamins.
• Cajun seasoning: Depending on the ،nd you use, the ingredients may vary, but usually consists of black pepper, white pepper, onion powder, garlic powder, cayenne pepper, and paprika.
• Diced tomatoes: I like to use fire roasted diced tomatoes for an added depth of flavor, but any diced tomatoes will do.
• White rice: Any long grain rice will do, or s،rt grain if that’s what you have.

How to Make Chicken and Sausage Jambalaya Soup

S، your chicken and sausage jambalaya soup by preparing your ingredients by cutting the sausage and chicken, dicing your vegetables, and mincing your garlic.

Then in the bottom of a large soup ،, add some olive oil and cook the andouille sausage until browned. Then remove and set aside.

While sausage is cooking, season your cubed chicken with the Cajun seasoning and some salt and pepper. Then cook chicken until browned on all sides, and remove and set aside.

Next you’ll add the ،ly trinity of Cajun cooking, the onion, bell pepper, and celery. Add the garlic and sauté until caramelized and softened. Then add the sausage and chicken back to the ،.

Pour chicken broth into the ، and use a wooden s، to deglaze the pan. Then add the diced tomatoes and bring to a boil. Add the okra and rice, along with a bay leaf if you have one, and another pinch of salt and pepper. Reduce heat and simmer until rice is fully cooked.

Check for seasoning and adjust as desired, garnish with freshly c،pped green onions, and enjoy your Chicken and Sausage Jambalaya Soup!

Switch Things Up

• Give it a seafood twist. Instead of chicken, use shrimp or scallops!
• Change the rice. Instead of white rice, you could try brown rice or even quinoa.

Frequently Asked Questions

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Full of heat and flavor, but ready in just 30 minutes, your family will love my Chicken and Sausage Jambalaya Soup as much as mine.

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