Jambalaya Soup Recipe

Published on April 9th 2023 by Sarah Leadon.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Close up view of Jambalaya Soup

Sometimes classic dishes need a new twist, and jambalaya is no different. This Jambalaya Soup has everything jambalaya has but in soup form. Shrimp, chicken, Andouille sausage, okra, and brown rice are a few of the ingredients used to make this hearty soup. The jambalaya soup also features a scotch bonnet pepper, which gives the soup a spicy flavor. All in all, this rich jambalaya soup is delicious and filling. After a bowl of this comforting, tasty, hearty soup, you will need a nap. Serve with our homemade Gluten Free Buttermilk Biscuits.

 

Is jambalaya considered a soup or stew?

Jambalaya is considered a stew that's made by sautéing aromatic vegetables along with meat. Then, broth and rice are added, and the jambalaya can cook for an hour. 

 

What is traditionally served with jambalaya?

Cornbread is the most popular side dish for jambalaya. However, you can serve it with a simple salad, biscuits, black-eyed peas, or hush puppies. 

 

When making jambalaya do you cook the meat first?

The meat is cooked first when making jambalaya. Searing the meat helps it brown, and it adds additional flavor to the jambalaya. 

 

What kind of sausage is best for jambalaya?

Andouille sausage is the preferred sausage for making jambalaya. However, most smoked sausages will work for jambalaya. 

 

Author: Sarah Leadon
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Time & Serves

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Serves
4 persons

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil

     

  • 1/2 pound Boneless Skinless Chicken Breast, cut into 1/2 inch pieces

     

  • 6 ounces Andouille Sausage, cut into 1/4-inch slices 

     

  • 1 small White Onion, diced

     

  • 2 cloves Garlic, minced

     

  • 1 small Red Bell Pepper, seeds removed, diced

     

  • 1 small Yellow Bell Pepper, seeds removed, diced 

     

  • 1 stalk Celery, diced 



     

  • 1 Scotch Bonnet Pepper, seeds removed, diced 

     

  • 1/4 teaspoon Cumin

     

  • 1 teaspoon Fresh Thyme 

     

  • 2 cups Low-Sodium Chicken Stock

     

  • 1 tablespoon Tapioca Flour

     

  • 1 14-ounce can Crushed Tomatoes 

     

  • 1/2 cup Uncooked Brown Rice 

     

  • 1 1/2 teaspoons Cajun Seasoning 

     

  • 1 Bay Leaf

     

  • 1 teaspoon Kosher Salt 

     

  • 1/2 teaspoon Black Pepper 

     

  • 1/2 pound Jumbo Shrimp, peeled, deveined

     

  • 1/2 cup Frozen Okra 

     

  • 1/4 cup Parsley Leaves

Instructions

Place the olive oil into a large pot and set it over high heat. 

Prepare cooking pot

Add the chicken breast and Andouille sausage and cook it for 3–4 minutes, occasionally stirring until browned. 

 

Sautéing chicken and sausage

Stir in the onions and garlic and cook it for 2–3 minutes. 

 

Sautéing garlic and onions

Add the bell peppers, celery, scotch bonnet pepper, cumin, and thyme, and cook it for 1 minute. 

 

Mixing in bell peppers, celery cumin and thyme

Stir in the chicken stock, tapioca flour, crushed tomatoes, brown rice, Cajun seasoning, bay leaf, salt, and black pepper. Cover the jambalaya soup, decrease the heat to low, and cook it, occasionally stirring, for 20–25 minutes until the rice is tender.

 

Adding chicken broth, tomatoes, rice and seasonings

Remove the cover from the jambalaya soup and stir in the shrimp and okra. Cook, it covered for 5 minutes. 

 

Adding shrimp and okra

Place the jambalaya soup into four serving bowls and garnish it with parsley before serving. 

Serving the Jambalaya Soup
Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon

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Keywords
jambalaya soup, recipe, instant pot, chicken, keto, spicy, slow cooker, homemade

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Sarah Leadon
Author:

Delve into the fusion of food and mood with Sarah. Discover the emotional journey within each recipe. Beyond the kitchen, she's an avid reader and music lover, lost in the rhythms of life.

More posts by Sarah Leadon