If I were to ever write a cookbook it’d be all about soup. No theme has ever felt more right. Cozy, savory, and soul-satisfying — every season is soup season, if you ask me! My latest soup recipe, Jambalaya Soup, is not to be missed!
This recipe might look a little familiar to long-time readers as it’s adapted from the Chicken Gumbo Soup I shared many years ago. I felt the recipe needed to be re-highlighted and updated with a name that better communicates it’s contents. Maybe I’m overthinking things but gumbo is made with a roux and Jambalaya is not, and while this soup is slightly thickened by the addition of gluten-free flour, it definitely falls more into the Jambalaya category — that is, a mixture of meat, vegetables, and rice. Over-analysis aside, this is the ultimate cool weather soup. Cajun-spiced vegetables, chicken, Andouille sausage, bacon, and white rice bob in a slightly thickened broth that’s ultra savory, perfectly spicy, and so, so filling. I’ve also included instructions on how to keep this soup on the mild side if you’re serving to spice-sensitive people and/or kids, so the whole family can enjoy. This easy, hearty recipe is a KEEPER!
Start by rendering the fat from 4 slices chopped bacon in a large Dutch oven or soup pot over medium heat. Once the bacon is crisp, scoop it onto a plate reserving the bacon fat in the pot. If you’re using lean bacon, add enough extra virgin olive oil so there’s 2 Tablespoons fat in the pot total.
Turn the heat up to medium-high then add 12oz chopped andouille sausage and 2 chicken breasts cut into bite-sized pieces. Season with salt and pepper then saute until the chicken starts to turn opaque, about 2 minutes.
Tip: Andouille sausage has a spicy kick to it, so use keilbasa if you want a more mild soup.
Next add the “Holy Trinity” of southern cooking: chopped bell peppers, onions, and celery – wouldn’t be Jambalaya without it! Season the vegetables with 2 teaspoons Cajun seasoning – I like Emeril’s Essence – then saute until the vegetables are tender, 5 minutes, turning the heat up if necessary to keep everything sizzling.
Again, if you’ve got some spice sensitive folks you’re feeding this soup to, start with 1 teaspoon Cajun seasoning then add up to another teaspoon at the end to get the spice level just right.
Once the vegetables are tender, sprinkle in 3 Tablespoons gluten-free flour (or AP if not GF) over the meat and vegetables then stir to combine and cook for 2 minutes.
Slowly add splashes from a 6 cups gluten-free chicken broth while stirring to create a smooth sauce then add a 28oz can crushed tomatoes, and 2 bay leaves.
Turn the heat up to high then, once the liquid is boiling, stir in 3/4 cup long grain white rice.
Turn the heat down to medium-low then cover the pot and cook until the rice is al dente, 15-18 minutes, stirring frequently. Remove the pot from the heat then let the rice finish cooking for a couple minutes before taking the lid off, stirring in the bacon, and letting the soup sit and thicken for 10 minutes or so. That’s it! Told you it was easy!
When it’s time to eat, ladle the soup into bowls then serve with a side salad, Gluten-Free Cornbread, or Gluten Free Focaccia to make it a meal. I hope you love this perfectly thick and spicy, hearty Jambalaya Soup!
Like this recipe? Share it with friends!
