Jambalaya is a classic dish from Louisiana that brings the bold, spicy flavors of Cajun and Creole cuisine to life. Traditionally a hearty rice dish, this Jambalaya Soup with Rice and Cajun Spices transforms the iconic dish into a comforting, cozy soup perfect for chilly nights or weeknight dinners. Packed with tender chicken, savory sausage, succulent shrimp, aromatic vegetables, and fragrant rice, this soup is a one-pot meal that bursts with flavor in every spoonful.
What makes this recipe so special is its versatility—it’s both lighter than traditional jambalaya while still delivering the rich, smoky, and spicy taste you crave. The combination of the “holy trinity” of vegetables (onion, bell pepper, celery), Cajun spices, and perfectly cooked proteins ensures a flavorful, hearty, and satisfying meal. This soup is perfect for family dinners, potlucks, or even meal prep for the week.
Why I Love This Recipe
I love this jambalaya soup because it’s comforting, flavorful, and incredibly satisfying. The rich aroma fills the kitchen as it simmers, making it almost irresistible before it even hits the table. The proteins—chicken, sausage, and shrimp—are perfectly seasoned and tender, while the rice adds heartiness that makes it filling without being heavy. The Cajun spices give it a bold kick without overwhelming the other flavors, making it a balanced, flavorful meal. I also love that it’s a one-pot wonder, meaning fewer dishes to clean while still delivering complex, layered flavors.
Why It’s a Must-Try
- Authentic Cajun Flavor: Brings the essence of Louisiana cooking to your home.
- Hearty & Comforting: A complete meal in one bowl, perfect for colder days.
- Versatile & Customizable: Adjust spice level, swap proteins, or make it vegetarian.
- Quick & Easy: Ready in under an hour with simple, accessible ingredients.
- Meal Prep Friendly: Keeps well in the fridge or freezer and tastes even better the next day.
Recipe Information
- Preparation Time: 15 minutes
- Cooking Time: 40–45 minutes
- Total Time: 55–60 minutes
- Servings: 6–8
- Calories per Serving: ~350 kcal
- Course: Main Dish / Soup
- Cuisine: Cajun / Creole / Southern
Ingredients
Jambalaya Soup with Rice and Cajun Spices
- 1 tablespoon olive oil
- 1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 pound (450g) Andouille sausage, sliced into rounds
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz / 410g) can diced tomatoes
- 6 cups chicken broth
- 1 cup long-grain rice, rinsed
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
- Optional garnish: sliced green onions, hot sauce
Quick Directions
- Heat olive oil in a large pot; cook chicken until lightly browned.
- Add sausage, onions, bell pepper, celery, and garlic; sauté until softened.
- Stir in diced tomatoes, chicken broth, rice, and spices.
- Bring to a boil, reduce heat, and simmer 20–25 minutes until rice is tender.
- Add shrimp during the last 5 minutes of cooking.
- Adjust seasoning with salt, pepper, or hot sauce.
- Serve hot, garnished with parsley and green onions.
Step-by-Step Preparation Method
Step 1: Prep Ingredients
- Dice the onion, bell pepper, and celery.
- Cut chicken into bite-sized pieces, slice sausage, and peel/devein shrimp if needed.
Step 2: Cook Chicken
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chicken and cook 5–6 minutes until lightly browned but not fully cooked. Remove and set aside.
Step 3: Sauté Vegetables and Sausage
- Add sausage, onion, bell pepper, celery, and garlic to the pot.
- Sauté 5–7 minutes until vegetables are soft and fragrant.
Step 4: Add Liquids and Rice
- Stir in diced tomatoes, chicken broth, rice, smoked paprika, Cajun seasoning, thyme, cayenne, salt, and pepper.
- Return chicken to the pot and stir to combine.
Step 5: Simmer
- Bring soup to a boil, then reduce heat to low.
- Cover and simmer 20–25 minutes until the rice is tender and chicken is fully cooked.
Step 6: Add Shrimp
- Stir in shrimp and cook 4–5 minutes until pink and cooked through.
Step 7: Finish and Serve
- Taste and adjust seasoning with salt, pepper, or hot sauce.
- Garnish with chopped parsley and green onions.
- Serve hot in bowls for a hearty, flavorful meal.
How to Serve
- Serve over rice in individual bowls, or enjoy the soup as-is since it already contains rice.
- Garnish with fresh parsley, green onions, or a splash of hot sauce.
- Serve with crusty bread or cornbread for a complete Southern meal.
Recipe Tips
- Rice Timing: Ensure rice is added with enough liquid to cook properly; stir occasionally to prevent sticking.
- Adjust Spice: Use more or less Cajun seasoning or cayenne to match your heat preference.
- Protein Options: Substitute chicken or sausage for turkey or vegetarian sausage for a different twist.
- Make Ahead: Soup tastes even better after sitting for a few hours, as flavors meld.
Variations
- Vegetarian Jambalaya Soup: Use vegetable broth, omit meat, and add beans or extra vegetables like zucchini, okra, or mushrooms.
- Seafood Jambalaya Soup: Add crab, crawfish, or extra shrimp instead of chicken and sausage.
- Spicy Cajun Soup: Increase cayenne and Cajun seasoning for a more intense heat.
- Quinoa Jambalaya Soup: Substitute rice with quinoa for a protein-rich alternative.
- Creamy Jambalaya Soup: Stir in a splash of cream or coconut milk for a creamy texture.
Freezing and Storage
- Storage: Keep in an airtight container in the fridge for 3–4 days.
- Freezing: Cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge.
- Rice Tip: Add fresh rice when reheating to maintain texture, or slightly undercook rice initially if planning to reheat.
Special Equipment Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Conclusion
This Jambalaya Soup with Rice and Cajun Spices is a hearty, flavorful, and comforting dish that captures the essence of Louisiana cuisine. With tender chicken, smoky sausage, succulent shrimp, aromatic vegetables, and perfectly seasoned rice, it’s a one-pot meal that’s satisfying, easy to prepare, and versatile. Perfect for family dinners, meal prep, or sharing with friends, this soup is a must-try for anyone who loves bold flavors, warming comfort food, and a taste of authentic Cajun cooking.
Jambalaya Soup with Rice and Cajun Spices
Description
Jambalaya is a classic dish from Louisiana that brings the bold, spicy flavors of Cajun and Creole cuisine to life. Traditionally a hearty rice dish, this Jambalaya Soup with Rice and Cajun Spices transforms the iconic dish into a comforting, cozy soup perfect for chilly nights or weeknight dinners.
Ingredients
Jambalaya Soup with Rice and Cajun Spices
Instructions
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Step 1: Prep Ingredients : Dice the onion, bell pepper, and celery. Cut chicken into bite-sized pieces, slice sausage, and peel/devein shrimp if needed.
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Step 2: Cook Chicken : Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook 5–6 minutes until lightly browned but not fully cooked. Remove and set aside.
-
Step 3: Sauté Vegetables and Sausage : Add sausage, onion, bell pepper, celery, and garlic to the pot. Sauté 5–7 minutes until vegetables are soft and fragrant.
-
Step 4: Add Liquids and Rice : Stir in diced tomatoes, chicken broth, rice, smoked paprika, Cajun seasoning, thyme, cayenne, salt, and pepper. Return chicken to the pot and stir to combine.
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Step 5: Simmer : Bring soup to a boil, then reduce heat to low. Cover and simmer 20–25 minutes until the rice is tender and chicken is fully cooked.
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Step 6: Add Shrimp : Stir in shrimp and cook 4–5 minutes until pink and cooked through.
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Step 7: Finish and Serve : Taste and adjust seasoning with salt, pepper, or hot sauce. Garnish with chopped parsley and green onions. Serve hot in bowls for a hearty, flavorful meal.
