Jambalaya Soup

barbara lentz


Spicy sweet and really good


☆☆☆☆☆ 0 votes

8 to 10
10 Min
30 Min
Stove Top


  • 3 Tbsp
    olive oil
  • 2
    boneless chicken breast cut into bite size pieces
  • 1 lb
    andouille sausage cut into pieces
  • 3 small
    bell peppers sliced
  • 3 small
    jalapeno peppers seeded and finely chopped
  • 1 medium
    onion diced
  • 6 clove
    garlic minced
  • 8 c
    chicken broth
  • 28 oz
    can crushed tomatoes
  • 1 c
    white sugar
  • 3 Tbsp
    cajun seasoning
  • 2
    bay leaves
  • 1 c
    uncooked rice
  • 1/4 c
    fresh thyme leaves
  • 1 lb
    shrimp peeled and deveined
  • ·
    salt and pepper to taste
  • ·
    fresh parsley for garnish

How to Make Jambalaya Soup


  1. Add oil to a large pot. Brown the chicken and sausage for 2 to 3 minutes. Add the bell pepper, Jalapeno peppers, onions and garlic and saute 5 minutes.
  2. Add the chicken broth, tomatoes, Cajun seasoning, sugar, bay leaves and rice. Cook for 20 minutes. Stir in the thyme and Shrimp and cook 2 minutes.
  3. Taste and season with salt and pepper. Remove bay leaves and discard. Garnish with parsley

Printable Recipe Card

About Jambalaya Soup

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: Cajun/Creole

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