A Taste of the Big Easy: New Orleans Best Jambalaya Soup Recipe

Embrace the culinary spirit of New Orleans with this delightful Jambalaya Soup! This recipe combines all the beloved ingredients of classic Jambalaya – succulent chicken, savory sausage, aromatic vegetables, and fluffy rice – into a heartwarming and flavorful soup. Perfect for a cozy weeknight dinner or a casual weekend gathering, this Jambalaya Soup is sure to tantalize your taste buds and leave you feeling satisfied.
In this recipe, we'll simmer chicken, sausage, and vegetables in a rich broth infused with Cajun spices. Then, we'll add fluffy rice to create a comforting and nourishing soup. It's a symphony of textures and flavors, perfect for bringing a taste of the Big Easy right to your kitchen table. So, gather your ingredients, crank up some lively tunes, and get ready to whip up a pot of pure New Orleans magic!

Ingredients

• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to your spice preference)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 cup sliced andouille sausage
• 1 cup cooked brown rice (or white rice)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and cook until golden brown on all sides, about 5-7 minutes. Transfer chicken to a plate.
2. In the same pot, add onion, celery, and bell pepper. Sauté for 5 minutes, or until softened. Stir in garlic, thyme, oregano, paprika, and cayenne pepper. Cook for 1 minute more, allowing the spices to become fragrant.
3. Pour in chicken broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add cooked rice, andouille sausage, and reserved chicken back to the pot. Stir in the bay leaf and season with salt and pepper to taste. Simmer for another 10 minutes, or until heated through.
5. Discard the bay leaf before serving. Garnish with chopped fresh parsley, if desired. Enjoy your warm and comforting Jambalaya Soup!