Easy Jambalaya Soup Recipe

Jambalaya is a classic dish that brings a warm, hearty feel to the table with its rich, bold flavors. Traditionally a Creole and Cajun favorite, it’s a one-pot wonder that’s perfect for family meals or special gatherings. But when you’re craving the comforting taste of jambalaya but don’t want to deal with a whole lot of fuss, an easy jambalaya soup recipe is your best friend.

This soup version keeps the beloved flavors but simplifies the cooking process, making it a breeze to whip up for a weeknight dinner or a crowd-pleasing meal. It’s got the same rich depth from the sausage, chicken, and shrimp (or whatever proteins you prefer), with all the spicy, smoky goodness of Cajun seasoning, but in a soupier, lighter form that’s both comforting and satisfying.

Let’s dive into how to make this easy jambalaya soup and explore its ingredients, cooking tips, and some variations you can try. It’s the perfect balance of convenience and flavor!

This recipe takes all the flavor of traditional jambalaya and brings it into a hearty soup form. It’s simple to make, requires minimal prep time, and you can adjust it to suit your taste preferences or dietary needs.

Ingredients Needed

You don’t need a ton of ingredients to make this easy jambalaya soup; most of them are likely already in your pantry or fridge. Here’s what you’ll need:

Olive oil: For sautéing and adding flavor.
Chicken breast or thighs (boneless, skinless): Provides protein and a hearty base. You can also use turkey or sausage for variation.
Andouille sausage: This is a must for authentic jambalaya flavor. The smoky, spicy sausage adds a lot of depth.
Shrimp: Fresh or frozen shrimp works great in this soup. Shrimp adds that Cajun seafood flair.
Onion: A finely diced onion adds sweetness and depth when sautéed.
Bell peppers (green or red): The sweetness of bell peppers balances the spice of the Cajun seasonings.
Celery: A key component in the Holy Trinity of Cajun cooking, celery adds flavor and texture.
Garlic: For that savory, aromatic kick.
Canned diced tomatoes: Adds a slight acidity and helps form the base of the broth.
Chicken broth: This brings everything together into a flavorful soup base.
Rice (optional): While traditional jambalaya is made with rice, you can skip this or opt for cauliflower rice for a lighter version.
Bay leaves: A subtle but important aromatic flavor to enhance the broth.
Cajun seasoning: A mix of paprika, cayenne, thyme, oregano, and garlic powder. Adjust based on your spice tolerance.
Thyme: Adds a layer of herbal flavor that complements the meat and vegetables.
Salt and pepper: For seasoning the soup to taste.

Cooking Instructions

Here’s how to make this delicious jambalaya soup, step by step:

Sauté The Vegetables

Heat a large pot over medium heat and add a tablespoon of olive oil. Toss in the diced onion, bell peppers, celery, and garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Brown The Meat

Add your chicken to the pot, breaking it apart with a spoon. Cook for about 7-10 minutes until the chicken is browned and cooked through. Then, add in the andouille sausage (sliced into rounds) and cook for another 3 minutes, letting the sausage release its smoky flavors.
Add The Tomatoes And Broth

Pour in the canned diced tomatoes, chicken broth, and bay leaves. Stir everything together and bring it to a simmer.
Season The Soup

Add the Cajun seasoning, thyme, salt, and pepper. Adjust the seasoning according to your preference, but don’t be afraid to let the spices shine through.
Simmer

Let the soup simmer for about 20-25 minutes, allowing the flavors to meld together. If you’re adding rice, throw it in now, and cook it until tender.
Add Shrimp

About 5 minutes before the soup is done, add the shrimp to the pot. Let them cook through until they turn pink and opaque, around 3-5 minutes.
Finish And Serve

Remove the soup from the heat and discard the bay leaves. Serve hot with a sprinkle of fresh parsley or green onions for garnish. Enjoy with a side of crusty bread or cornbread.

Ingredient Insights

Andouille Sausage: This Cajun-style sausage is a flavorful, smoky addition to the soup. If you can’t find it, try using chorizo or any spicy sausage, but andouille is ideal for its distinct flavor.
Cajun Seasoning: The beauty of Cajun seasoning is in its complexity. It combines herbs, spices, and a bit of heat, so it’s really the secret to this dish’s flavor. You can buy a pre-made blend or make your own by combining paprika, cayenne pepper, garlic powder, onion powder, thyme, and oregano.
Shrimp: Shrimp cooks quickly, making it a great protein for a dish like this. You can use frozen shrimp-just thaw them ahead of time to save on prep. Keep the shells on for added flavor, or use peeled shrimp for convenience.
Rice: Traditionally, jambalaya includes rice, but it can make the soup a bit heavier. You can either leave it out entirely for a lighter dish or add it toward the end, so it doesn’t overcook. If you’re going for a lower-carb option, cauliflower rice is a great substitute.

Expert Tips

Do not overcook the shrimp: Shrimp only need a few minutes to cook through. Overcooking can make them rubbery, so always keep an eye on them and remove them from the heat once they turn pink and opaque.
Make it a make-ahead meal: This soup actually tastes better the next day as the flavors have more time to meld. You can easily make a big batch and store leftovers in the fridge for up to 3 days.
Spice level adjustments: If you prefer a milder soup, reduce the amount of Cajun seasoning and cayenne pepper. If you love the heat, feel free to add a chopped jalapeño or a bit more cayenne.
Use a slow cooker or Instant Pot: If you’re pressed for time, you can throw everything in a slow cooker and let it simmer for a few hours. Alternatively, use the sauté function on your Instant Pot for a quicker, pressure-cooked version.

Recipe Variations

Vegetarian Jambalaya Soup: Skip the meat entirely and load up on vegetables like zucchini, mushrooms, and okra. You can also add beans for a bit of protein.
Chicken and Sausage Only: If you’re not a fan of shrimp, just use more chicken and sausage for a comforting, meat-heavy soup.
Spicy Creole: Add a bit of hot sauce (Tabasco, anyone?) to the mix or top your soup with sliced jalapeños for an extra kick.
Rice-Free Version: For a lighter option, you can leave the rice out entirely or swap it with quinoa, couscous, or even spiralized zucchini.

Final Words

Jambalaya soup is one of those dishes that truly embodies the flavors of the South: smoky sausage, tender shrimp, savory chicken, and just the right amount of heat. It’s a dish that invites creativity, so feel free to adjust the proteins, spices, and vegetables based on what you have on hand.

Whether you’re a seasoned cook or a beginner looking for a quick and satisfying meal, this easy jambalaya soup checks all the boxes. It’s hearty, flavorful, and the perfect way to bring a little taste of New Orleans to your home kitchen.

Easy Jambalaya Soup Recipe