Jambalaya Soup Recipe

🧂 Ingredients

• 2 tablespoons vegetable oil
• 1/2 pound andouille or smoked sausage

  thinly sliced (8 ounces)
• 1 pound boneless

  skinless chicken thighs, cut into bite-sized pieces
• 1 large onion

  chopped
• 1 large green bell pepper

  chopped
• 2 stalks celery

  chopped
• 4 cloves garlic

  chopped
• 1 tablespoon Cajun seasonings

  or more to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups long-grain white rice

  rinsed until water runs clear and drained (use 1 cup for soupier)
• 6 cups chicken broth
• 28 ounces fire roasted tomatoes

  diced
• 3 dried bay leaves
• Hot sauce

  for serving
• Garnish. Chopped green onion

  chopped parsley, red chili flakes.

Instructions

• 1 Heat the oil in a large pot or Dutch oven to medium heat. Add chicken and
  andouille sausage. Cook, stirring, for 3-4 minutes to brown the meat and cook
  mostly through.
• 2 Add the onions, peppers and celery. Cook for 6-7 minutes, until softened.
• 3 Add garlic and cook for 1 minute, or until the garlic blooms.
• 4 Add Cajun seasonings, thyme, oregano, salt and pepper. Stir and cook 30 seconds
  to bloom the spices.
• 5 Stir in the rice, chicken broth, and fire roasted tomatoes (and a little hot
  sauce, if desired). Top with bay leaves. Bring to a boil then reduce heat. Cover
  and simmer for 25-30 minutes, or until the rice is cooked and tender, to your
  preference.
• 6 Garnish with chopped green onion, parsley, and chili flakes. Serve with hot
  sauce on the side.

Nutrition Info