Description
A comforting and hearty Jambalaya Soup featuring chicken and Andouille sausage, simmered with colorful vegetables and aromatic spices.
Ingredients
Scale
- 1 pound chicken thighs, diced
- 1 pound Andouille sausage, sliced
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup long-grain rice
- 2 teaspoons Cajun seasoning
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 green onions, chopped (for garnish)
- Parsley (for garnish)
Instructions
- Heat some oil over medium heat in a large pot. Add the diced chicken and sliced sausage, and cook until nicely browned.
- Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Stir in the diced tomatoes, chicken broth, rice, Cajun seasoning, and thyme. Bring to a boil, then reduce heat and let simmer for 20-25 minutes, or until the rice is tender.
- Season with salt and pepper to taste. Serve hot, garnished with chopped green onions and parsley.
Notes
For a spicier version, add jalapeños or hot sauce. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg