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Jambalaya Soup

One of the most filling soups in my soup arsenal – Creole-style Jambalaya soup is simmered in homemade-in-the-pot chicken broth, tomato sauce, and paprika. Make it on Sunday and serve on Fat Tuesday — it’ll be even better!
Course Soup
Cuisine American
Keyword jambalaya
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 4 generous servings
Author Karen Gibson

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 - 2 pounds chicken parts, bone-in, skin-on
  • 1 cup diced bell peppers (for color, use mixed red, green, and yellow)
  • 1/2 heaping cup diced onions (about 1/2 medium onion)
  • 1/2 cup diced celery (2-3 three ribs)
  • 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 tablespoon Cajun or Creole seasoning
  • 2 teaspoons smoked or sweet paprika
  • 1 tablespoon flour
  • 6 ounces andouille sausage, sliced into half moons
  • 1 bay leaf
  • 1 teaspoon dried thyme, or one fresh stem of thyme
  • 3 cups cooked rice
  • 15 ounce can crushed or pureed tomatoes
  • 8 ounces shrimp, peeled and deveined
  • kosher salt

Instructions

  • Heat 1 tablespoon olive oil in a roomy, 5 or 6 qt. Dutch oven or stock pot over medium heat until shimmering. Add the chicken pieces, skin side down and let sizzle for a few minutes. Flip and brown the other sides (does not have to be cooked through). Transfer the chicken to a bowl and set aside.
  • Add the peppers, onions, and celery, and saute until softened, about 8 minutes. Add the garlic and stir until fragrant (just 30 seconds or so). Sprinkle the Creole seasoning, smoked paprika, and flour over the vegetables. Stir to bloom the spices.
  • Move the vegetables to the side of the pot and add the sausage slices to the cleared area. Saute until the edges begin to brown, then stir into the vegetables.
  • Return the chicken to the pot, along with any juices in the bowl.
  • Add 4 cups of water to the pot, and bring to a light boil. Reduce heat to medium-low, add the bay leaf and thyme, then cover. Simmer for 1 to 1 1/2 hours.
  • Transfer the chicken to a clean bowl, and let cool until it can be handled. Find and remove the bay leaf and thyme stem (if using fresh thyme). Stir in the rice, tomatoes, and shrimp. Slice the chicken into bite sized pieces, and add to the pot.
  • When shrimp is cooked - pink and opaque - give the soup a good stir and taste. Add salt and/or more Creole seasoning, as desired.