Chicken and Sausage Jambalaya Soup

5 stars

Chicken and Sausage Jambalaya Soup

This flavor-packed jambalaya soup recipe is made with tender chicken, smoked andouille sausage, okra and rice. A warm and hearty soup perfect for a cold day, this spin-off of the classic jambalaya is delicious healthy meal ideal for prepping ahead or freezing for another day.

Course Main Dish, Soup

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie

Prep Time 5

Cook Time 25

Servings

Calories 342kcal

Author Liz Della Croce

Ingredients

2 tablespoons olive oil divided
1 pound smoked andouille sausage diced or thinly sliced
1 medium onion diced
1 bell pepper any color, diced
1 stalk celery diced
2 cloves garlic minced
1 boneless skinless chicken breasts cubed
6 cups chicken broth
12 ounces sliced okra fresh or frozen
2 tablespoons Cajun seasoning divided
salt and pepper to taste
14 ounces fire roasted diced tomatoes
½ cup white rice such as Carolina gold
minced scallions optional garnish

Instructions

In a large soup pot, heat one tablespoon of the olive oil over medium high heat. Add in the diced sausage and stir well. Saute until caramelized and golden brown, about 4-5 minutes, stirring frequently. Remove from pan and set aside.
While sausage is cooking, sprinkle the chicken cubes with 1 tablespoon of the Cajun seasoning plus salt and pepper. Once you remove sausage from the pan, add the chicken to the pan and cook until cooked through, about 3-4 minutes, stirring frequently. Remove chicken from pan and set aside.
Add the second tablespoon of olive oil to the pot and warm for 20 seconds before adding in the diced onion and peppers. Sprinkle with remaining 1 tablespoon Cajun seasoning plus salt and pepper to taste then stir well. Grate in two cloves of garlic with a microplane and stir again. Continue sauteing veggies until tender, about 3-4 minutes, before stirring in the cooked chicken and sausage.
Pour chicken broth in to the pot and use a wooden spoon to scrape up any browned bits from the bottom. Add tomatoes along with one more pinch salt and pepper then bring to a boil. Stir in okra and rice along with another pinch salt and pepper. Return to boil once again then reduce to low and simmer for 15 minutes until rice is cooked through. Check for seasoning and adjust accordingly. Serve with minced scallions on top if you wish.

Notes

If you can't find fresh okra, frozen works great! Ideal for freezing or prepping ahead, it tastes even better on days 2 and 3.

Nutrition