Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Jambalaya soup is everything you love about your favorite Jambalaya, but in the form of a soup. It is loaded up with lots of juicy chicken and plump andouille sausage in all its smoky glory, and plenty of rice, of course, all simmered in a spiced tomato broth. It’s easy to customize with your favorite seasonings - and hot sauce! - and you can easily add in shrimp or other seafood as well to really make it your own. Let’s talk about how to make jambalaya soup, shall we?
Vegetable Oil. Olive oil is good, or a neutral oil. Andouille Sausage. Or use another smoked sausage (beef or pork). Boneless Chicken. I love chicken thighs for this, but chicken breast is great. Cajun Holy Trinity. Onion, bell pepper, celery, plus garlic. Cajun Seasonings. Try my homemade Cajun seasoning recipe, or my Creole seasoning recipe. Also, dried thyme and oregano, bay leaves, salt and pepper. Rice. Use long grain or medium grain rice. Chicken Broth. Or chicken stock. Fire Roasted Tomatoes. Canned. You can also use crushed tomatoes, diced tomatoes, or tomato sauce. Hot Sauce. As desired. Garnish. Chopped green onion chopped parsley, red chili flakes.
You can also freeze it for 2-3 months, but the rice can become mushy after thawing.
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
