Put a soupy spin on the famous taste of New Orleans with this one-of-a-kind Jambalaya soup recipe.
Jambalaya is the signature Louisiana dish that originated in the 18th century. The origins are a result of a mixture of ethnicities colliding at the Port of New Orleans. It’s a unique mixture of flavors and produce influenced by Spanish, French, Native American, African and Caribbean cuisines and cooking styles. Some consider Jambalaya to be the new world version of Spanish Paella or West African Jollof Rice. Jambalaya, as with many Louisiana dishes, is either made Creole or Cajun style, and either way, it’s an ultimate southern comfort food.
This recipe turns a classic Creole jambalaya rice dish into a soup, which gives you the exact same amazing flavors but enlarges the batch and creates a slurpy soup texture. I find the soup to be slightly more forgiving and easier to make than classic jambalaya because you can always add broth or simmer longer in the event you make any minor mistakes. It also reheats gorgeously and lasts for days. It’s a family favorite, and the flavors are perfect throughout every season.
A versatile dish
Jambalaya, in all forms, is a super versatile dish with the ingredient list varying slightly from home to home. It’s meant to be an affordable dish to cook that’s made from what you have on hand. It’s commonly made with multiple meats, usually chicken, sausage, shrimp, or other seafood. I prefer kielbasa and chicken as this recipe calls for, but the addition of shrimp, crayfish, or oysters is a must for many people. Andouille sausages are more traditionally used, but spicier than kielbasa. I prefer kielbasa so my young daughter can comfortably enjoy the spice level. You could opt for turkey instead of chicken. You can even use rotisserie chicken to make this meal quicker. All of this is to say, play around with the meats, pick your favorite, or use whatever you have. Don’t be afraid to test out different varieties until you figure out your favorite version.
The holy trinity of jambalaya vegetables is bell peppers, onion, and celery. The use of tomatoes separates Creole jambalaya from Cajun jambalaya. I much prefer the Creole style for this soup because the use of tomatoes is a must. If you’re looking to add any extra vegetables, you could borrow okra from jambalaya’s sister dish, gumbo. Okra pairs lovely with the flavors of jambalaya and is an amazingly beneficial superfood.
You can make jambalaya in many forms and alter it for different diets; the same can be done with this soup recipe. The key difference of jambalaya soup vs. classic jambalaya is the extra stock. Otherwise, you can follow your favorite jambalaya recipe. For example, make a vegan jambalaya and make this jambalaya soup out of it.
FAQs & Tips
How to Make Ahead and Store?
Store in an airtight container for 3-4 days in the refrigerator. The leftovers taste even better the next day or so because the flavors blend together more as they rest.
What’s the difference between gumbo and jambalaya soup?
While both gumbo and jambalaya are popular New Orleans dishes, the key difference between the two is the incorporation of rice in the jambalaya. Gumbo is a stew often served over rice, while jambalaya soup has the rice cooked into it.
What cajun seasoning should I use?
Slap Ya Mama! This is my absolute favorite cajun seasoning. It doesn’t have a salt content that will overtake your dish, and it’s the perfect amount of spice, in my opinion. If you’re weary of using a ready-made cajun seasoning, then you can easily blend your own by mixing black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika.
Serving Suggestions
Don’t eat this jambalaya soup without a side of crunchy bread. I love slicing and toasting a loaf of French bread sprinkled with finely chopped garlic to dip in and soak up the spiced broth. Otherwise, go for a classic southern side dish like cornbread, cheesy grits, green beans, hush puppies, or collard greens to accompany your jambalaya soup. For a bit of crisp freshness, prepare a yummy corn salad, cucumber and tomato salad, creamy cucumber salad, or simple salad.
A delicious dessert after your meal is a must. Bananas foster originated in New Orleans, so it’ll stay on theme and be a perfect follow up. Pecan Pie and pecan pralines are also beloved Louisiana desserts that would be great finalizers.
Jambalaya Soup
Ingredients Â
- 2 tablespoons unsalted butter
- 14 ounces kielbasa sliced
- 1/2 yellow onion diced small
- 2 cloves garlic minced
- 2 celery ribs diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 28 ounces canned diced tomatoes undrained
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 2 bay leaves
- 1 cup instant rice
- 2 cups cooked chicken or turkey shredded or diced
InstructionsÂ
- Start by melting butter. In a large pot, melt the butter over medium heat.
- Brown the kielbasa. Add the sliced kielbasa to the pot and cook until it’s nicely browned.
- Sauté onion and garlic. Toss in the diced onion and minced garlic, cooking for about a minute until fragrant.
- Add veggies. Put in the diced celery, red bell pepper, and green bell pepper, cooking until they’re tender.
- Season well. Mix in the Cajun seasoning, salt, and pepper, coating the vegetables evenly.
- Combine tomatoes and paste. Stir in the undrained diced tomatoes and tomato paste into the pot.
- Pour in stock and simmer. Gradually add the chicken stock and bay leaves, then bring the mixture to a boil before reducing to a simmer.
- Add rice and meat. Stir in the instant rice and cooked chicken or turkey, simmering until the rice is fully cooked.
- Finalize and serve. Once the rice is tender, remove the bay leaves, and your Jambalaya Soup is ready to enjoy!
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