Jambalaya soup is a savory twist on the classic creole dish, loaded with all the flavors of New Orleans you love!
Jambalaya has long been one of my favorite creole creations, and a dish I have enjoyed making for years. However, it wasnt until just recently that I thought about transforming it into a soup when my buddy Nate suggested the idea. My hats off to him because I enjoy this soup as much as the original creation!
This recipe is the soup version of my authentic jambalaya recipe. Loaded with the same flavors, I have adjusted the ingredient quantities to be more fitting for a soup. Specifically, a large amount of chicken stock is added to form the base of the soup broth, and I increased the quantity of vegetables called for to fill in the larger volume of the soup.
Jambalaya originated from the French Quarter of New Orleans. It is a stew that is first made by sauteeing meat and vegetables, which include celery, onions, and peppers. Meat such as chicken or sausage is used for its protein content. Stock and rice are added, which is then simmered for an hour.
And I do mean hearty. Similar to a gumbo, this jambalaya soup is incredibly rich and filling, so a big pot of it will go a long way.
**Different brands of Cajun seasoning vary dramatically in terms of flavor, spiciness and saltiness. So if you’re cooking with one that’s new to you, I recommend starting with just 1 tablespoon of seasoning, and then adding more at the end to taste.
Also, different brands of Cajun seasoning tend to have different flavors, and varying levels of spiciness and saltiness. So if you’re cooking with one that is new to you, I’d start by adding in just 1 tablespoon of Cajun seasonings, and then you can always add in more at the end. I love that stuff. 🙂
This Jambalaya Soup recipe can be made with shrimp, chicken, Andouille sausage — or all three! It’s easy to make, and so hearty and delicious.
*If you’d like a spicier soup, feel free to add in a second jalapeno pepper. Or you can always add in a pinch or two of cayenne at the end of the cooking time, when you’re seasoning the soup with salt and pepper.
What Meat for Jambalaya Soup
This recipe calls for one pound of andouille sausage, and one pound of shrimp. However, chicken is another common ingredient that can be added. Add chicken as a substitution for either the shrimp or sausage or include it in addition to the other two proteins.
Tip: Chicken breast is commonly used, however, I like to use boneless skinless chicken thighs in soups and stews because they stand up to overcooking better without drying out.
My jambalaya soup is creole inspired. Creole food traditionally has been city food which had access to a greater number of ingredients, such as tomatoes, which are used in my recipe. In modern cooking, cajun and creole seasoning can typically be substituted as the differences are subtle, but I do have an easy homemade creole seasoning recipe you can keep on hand for any of your favorite dishes.
Jambalaya Soup Recipe
FAQ
What is jambalaya considered?
Is gumbo just jambalaya soup?
Is jambalaya supposed to be soupy?
What’s the difference between jambalaya and Cajun jambalaya?
What is Jambalaya soup?
Like the others, this soup is packed with everything that we all love about jambalaya — all of those amazing and colorful veggies, cooked in a spicy tomato Cajun sauce, mixed with hearty Andouille sausage, chicken, and shrimp — but instead of being cooked in just a bed of rice, they’re simmered in a thick, flavorful, amazing tomato rice soup.
Is Jambalaya soup a gumbo?
Similar to a gumbo, this jambalaya soup is incredibly rich and filling, so a big pot of it will go a long way. Feel free to also customize this soup to your desired level of spiciness, too. I love my jambalaya with a nice kick, so I usually include 2 jalapenos to bring some heat.
What does Jambalaya taste like?
A one-pot dish, jambalaya resembles Spanish paella with its combination of rice, meat or seafood, and vegetables. It’s also similar to West African jollof, a one-pot rice dish flavored with tomatoes, onions, and spices. Spanish colonists and West African slaves both shaped jambalaya as we know it.
Is Jambalaya a Creole dish?
Jambalaya is a one-pot dish popular in Cajun and Creole cuisine. At the base level, this comfort food combines rice with a mixture of proteins, usually sausage chicken, and sometimes seafood, and vegetables. But jambalaya has a rich culture that has found its way into a versatile, yet classic, dish.