Jambalaya Soup Recipe

Name: 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.)

"This jambalaya soup is comforting and delicious, loaded with smoky andouille sausage, juicy chicken, and rice, big flavors in a single pot! Easy to make with shrimp, too...."

INGREDIENTS

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2 tablespoons vegetable oil

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1/2 pound andouille or smoked sausage (thinly sliced (8 ounces))

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1 pound boneless (skinless chicken thighs, cut into bite-sized pieces)

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1 large onion (chopped)

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1 large green bell pepper (chopped)

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2 stalks celery (chopped)

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4 cloves garlic (chopped)

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1 tablespoon Cajun seasonings (or more to taste)

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1 teaspoon dried thyme

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1 teaspoon dried oregano

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Salt and pepper to taste

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2 cups long-grain white rice (rinsed until water runs clear and drained (use 1 cup for soupier))

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6 cups chicken broth

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28 ounces fire roasted tomatoes (diced)

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3 dried bay leaves

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Hot sauce (for serving)

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Garnish. Chopped green onion (chopped parsley, red chili flakes.)

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