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Flavorful Jambalaya Soup Recipe Easy Spicy Andouille Shrimp Meal

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A quick and easy jambalaya soup featuring smoky andouille sausage and spicy shrimp simmered in a flavorful Cajun broth. Perfect for busy weeknights or cozy family gatherings.

Ingredients

Scale
  • 12 oz andouille sausage, sliced
  • 1 lb raw shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 1 cup mixed bell peppers (red and green), diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 14 oz can diced tomatoes with juices
  • 4 cups chicken broth (low sodium preferred)
  • 1 cup long grain white rice, rinsed
  • 2 tablespoons Cajun seasoning
  • 1 bay leaf
  • Hot sauce, optional, to taste
  • Salt and pepper, to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Dice the onion, bell peppers, and celery. Mince the garlic. Slice the andouille sausage into bite-sized pieces. Rinse the rice under cold water until the water runs clear, then drain. Peel and devein the shrimp if not prepped.
  2. Heat 2 tablespoons of olive oil over medium heat in a large stockpot or Dutch oven. Add the onion, bell peppers, and celery. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add the garlic and sliced andouille sausage, cooking for another 3-4 minutes until the sausage starts to brown and release its smoky oils.
  3. Pour in the diced tomatoes with their juices and the chicken broth. Stir in the Cajun seasoning, bay leaf, salt, and pepper. Bring the mixture to a gentle boil.
  4. Stir in the rinsed rice, reduce heat to low, and cover. Let it simmer gently for 20-25 minutes until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking. If the rice isn’t quite done, add a splash more broth or water and cook a few minutes longer.
  5. Once the rice is cooked, stir in the peeled and deveined shrimp. Cover and cook for 5-7 minutes until the shrimp turns pink and opaque. Avoid overcooking to prevent rubbery shrimp.
  6. Remove the bay leaf. Taste the soup and adjust seasoning with salt, pepper, and optional hot sauce to your liking.
  7. Ladle the jambalaya soup into bowls, sprinkle with fresh parsley, and serve warm.

Notes

If the soup thickens too much, thin it with a bit of broth or water. Letting the soup sit off the heat for 10 minutes before serving helps flavors meld. Use medium heat for sautéing to avoid burning vegetables. Rinse rice to prevent gluey texture. Cook shrimp last to avoid rubberiness. Adjust spice gradually.

Nutrition

Keywords: jambalaya soup, andouille sausage, shrimp, Cajun recipe, spicy soup, easy dinner, one pot meal

Find it online: https://fizzlefork.com/flavorful-jambalaya-soup-recipe-easy-spicy-andouille-shrimp-meal/