Why You’ll Love This Recipe
I like that this soup is packed with bold Cajun flavors without being overly complicated. I enjoy that it’s a one-pot recipe, which means less cleanup and more time to relax. I also love how versatile it is—I can use fresh or frozen okra, switch up the rice, and even freeze it for later. It’s a warm, filling dish that feels like a hug in a bowl, especially on a chilly evening.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
In a large soup pot, I heat one tablespoon of olive oil over medium-high heat. I add in the diced sausage and stir well, sautéing until caramelized and golden brown, about 4-5 minutes. Then, I remove it from the pan and set it aside.
While the sausage cooks, I season the chicken cubes with 1 tablespoon Cajun seasoning plus salt and pepper. After removing the sausage, I add the chicken to the pan and cook it through, about 3-4 minutes, stirring often. Once done, I remove the chicken and set it aside.
Next, I add the second tablespoon of olive oil to the pot and let it warm for about 20 seconds. I toss in the onion and bell pepper, season with the remaining Cajun seasoning, plus more salt and pepper, then stir well. I grate in the garlic and sauté everything until tender, about 3-4 minutes. After that, I stir the chicken and sausage back into the pot.
I pour in the chicken broth, scraping up any browned bits from the bottom for extra flavor. Then, I add the tomatoes with a pinch of salt and pepper, bringing everything to a boil. I stir in the okra and rice with another pinch of seasoning, return to a boil, then reduce to low and let it simmer for about 15 minutes, or until the rice is cooked through. I check the seasoning, adjust as needed, and serve hot with minced scallions on top if I like.
Servings and Timing
This recipe makes about 8 servings. Prep time takes around 5 minutes, and cook time is about 25 minutes, making the total time 30 minutes.
Variations
I sometimes swap the white rice with brown rice, though I let it simmer longer. For extra spice, I add cayenne pepper or a dash of hot sauce. When I want a lighter option, I use turkey sausage instead of andouille. If I don’t have okra, I add zucchini or green beans, which also taste great.
Storage/Reheating
I like to store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors get even better over time. For freezing, I let the soup cool completely before portioning it into freezer-safe containers. It keeps well for up to 3 months. To reheat, I thaw it overnight in the fridge if frozen, then warm it gently on the stovetop or in the microwave, adding a splash of broth if it thickens too much.
FAQs
Can I make this jambalaya soup ahead of time?
Yes, I often make it a day in advance because the flavors deepen overnight.
What type of rice works best?
I prefer Carolina gold or long-grain white rice, but jasmine or basmati also work well.
Can I use chicken thighs instead of chicken breasts?
Yes, I like using boneless, skinless thighs for extra flavor and tenderness.
Does this soup freeze well?
It freezes beautifully, especially if I slightly undercook the rice before freezing.
How spicy is this soup?
It depends on the Cajun seasoning I use. I can always adjust the heat with more seasoning or hot sauce.
Can I use shrimp instead of chicken?
Yes, I sometimes add shrimp at the end of cooking. They only need a few minutes to cook through.
What can I serve with this soup?
I enjoy it with cornbread, a green salad, or crusty bread for dipping.
Can I make this vegetarian?
Yes, I replace the chicken and sausage with beans or mushrooms and use vegetable broth.
Do I need fresh okra, or is frozen fine?
Frozen okra works just as well as fresh, which makes it convenient year-round.
How do I keep the rice from getting mushy?
I cook the rice just until tender and avoid overcooking. Sometimes I cook the rice separately and add it when serving.
Conclusion
I love how this chicken and sausage jambalaya soup brings all the comforting Cajun flavors into a hearty, one-pot meal. It’s quick to prepare, flexible with ingredients, and perfect for both busy weeknights and leisurely weekends. Whether I serve it fresh or pull it from the freezer, it always delivers warmth and flavor in every bowl.
