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Spicy Jambalaya Soup with Andouille Sausage & Chicken

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A hearty soup brimming with flavor and warmth, perfect for family dinners or gatherings.

Ingredients

Scale
  • 1 lb Andouille sausage, sliced
  • 1 lb boneless, skinless chicken thighs, diced
  • 1 medium onion, diced
  • 1 bell pepper (red or green), diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with juices
  • 6 cups chicken broth
  • 1 cup long-grain rice
  • 2 cups okra, sliced
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 2 green onions, sliced, for garnish
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 to 7 minutes. Remove and set aside.
  2. Add the diced chicken thighs, seasoning with salt and pepper. Cook until browned, about 5 to 7 minutes, then set aside with the sausage.
  3. Incorporate the diced onion, bell pepper, and celery, and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
  4. Return the sausage and chicken to the pot. Mix in the diced tomatoes, chicken broth, rice, okra, Cajun seasoning, thyme, smoked paprika, and cayenne pepper.
  5. Bring to a boil, then reduce heat to low and let it simmer for 25 to 30 minutes until the rice is tender, stirring occasionally.
  6. Serve in bowls garnished with green onions and parsley, and provide lemon wedges for squeezing into the soup.

Notes

Ensure to taste and adjust the seasoning as needed. The soup can be made ahead of time and stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://yummyfirst.com/spicy-jambalaya-andouille-chicken/