Cajun Jambalaya Soup
Savor the rich and spicy flavors of Cajun Jambalaya Soup, packed with tender chicken, succulent shrimp, and homemade Cajun seasoning. This hearty and flavorful soup is perfect for any occasion, offering a comforting and satisfying meal. Easy to prepare and bursting with traditional Southern taste, it's sure to become a favorite in your recipe collection.
Servings 8 cups
Calories 333kcal
Equipment
Ingredients
- 1 teaspoon olive oil
- 6 oz smoked sausage I used andouille; sliced into ½-1 inch rounds.
- 1-1 ½ pounds boneless skinless chicken breasts or thighs Diced into 1 inch chunks.
- ½ cup diced celery
- ½ cup diced green peppers
- ½ cup diced onions I used white onions.
- 3 garlic cloves Minced
- ¼ cup all-purpose flour
- 6-8 cups broth Chicken, seafood, or vegetable broth. See notes.
- 1 cup long-grain white rice
- 2 bay leaves Optional
- 12 oz raw shrimp Peeled and deveined
Spices
- ½-1 teaspoon cayenne pepper Adjust to suit your taste or omit if you not don't want spicy.
- ¼ teaspoon ground oregano
- ½ teaspoon dried basil
- 1 teaspoon smoked paprika
- salt and pepper to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat. Add the sausage rounds and diced chicken. Cook for a few minutes until browned on both sides.1 teaspoon olive oil, 6 oz smoked sausage, 1-1 ½ pounds boneless skinless chicken breasts or thighs
- Add in the Cajun spices, green peppers, onions, celery, and garlic. Stir to combine. Cook until the vegetables are soft and the onions and garlic are fragrant.½ cup diced celery, ½ cup diced green peppers, ½ cup diced onions, 3 garlic cloves
- Sprinkle the flour throughout and stir well to combine. Add the flour in stages to avoid excess drying.¼ cup all-purpose flour
- Gradually whisk in the broth and stir repeatedly, ensuring there are no lumps. Deglaze the bottom of the pan using your spoon.6-8 cups broth
- Bring the mixture to a rolling boil and add in the rice and optional bay leaves and simmer. Cover the pot with the lid and lower the heat to Low and let the soup simmer for about 20 minutes, or until the rice is cooked and tender. (However long it takes. Cook time will vary based on the type of rice you use.)Stir every 5-8 minutes to prevent sticking at the bottom of the pot.1 cup long-grain white rice, 2 bay leaves
- Open the pot and remove the bay leaves and add the shrimp. Stir and cook for a few minutes until the shrimp is pink and translucent.12 oz raw shrimp
- Taste the soup repeatedly and adjust the spices as necessary to suit your taste.
Notes
Using 6 cups of broth results in thick soup. The starch for the rice also helps to thicken the texture of the soup. If you want to thin out the soup, once it is cooked, at additional broth or water. This is what I recommend if the soup is too thick for your liking.
Don't use short or medium-grain rice, unless you plan to cook it separately from the soup.
Simmer the soup gently instead than boiling it vigorously. High heat will break down the rice and other ingredients faster, leading to a mushy texture.
Let the soup rest for a few minutes after cooking before serving. This allows the rice to absorb any remaining liquid without becoming overcooked.
Nutrition
Serving: 1cup | Calories: 333kcal | Carbohydrates: 28g | Protein: 26g | Fat: 11g