Jambalaya Soup is such a delicious and easy recipe. Cajun seasoning brings together veggies, kielbasa, chicken or turkey, and rice for this filling and delicious recipe!
I love a great soup recipe. They are perfect one pot meals, bringing together meat and veggies quickly on the stovetop. This Jambalaya Soup is no different. It is full of rich flavors that your family will absolutely love.
I first made this recipe years ago after finding some Cajun style turkey. While absolutely delicious with that turkey, this recipe is great with any leftover turkey or cooked chicken.
How to Make Jambalaya Soup
This is a brief overview of how to make this delicious recipe. For the full recipe with all of the measurements, see the recipe card at the bottom of the post.
- Sauté the kielbasa. Kielbasa is already cooked, but this gives it some nice crispy edges.
- Sauté the vegetables. Add in the vegetables and cook them until they are tender.
- Add the seasoning. The great flavor from this recipe comes from Cajun seasoning. Read more on this below.
- Stir in the liquid. The base of this soup is a combination of tomato and chicken stock. The duo make for a rich deep taste that makes it seem as though this recipe was simmering all day.
- Add the chicken and rice. Finally, stir in the instant rice and the meat. Simmering for five minutes will cook through the rice and warm the meat.
As you probably know by now, I love making my own seasoning mixes. Typically, I already have all of the seasonings and spices needed in my pantry. Additionally, I can tweak the recipe depending on what I’m making. For example, in my Cajun Seasoning, I can add more black pepper, cayenne pepper, and red pepper flakes to make the dish I’m adding it to more spicy.
Keeping Cooked Chicken on Hand
I love recipes that call for cooked chicken. It typically means that the recipe is going to be quick because you don’t have to worry about cooking the meat.
It’s easy to keep cooked chicken on hand. In fact, I have a whole tutorial for keeping it in the freezer for recipes just like this. The same can be said for freezing cooked turkey – which would make this a perfect recipe to use your Thanksgiving leftovers.
Rice for Soup
This recipe calls for instant rice, which is perfect for adding to a soup. You can toss it in and your soup will be done in five minutes. Plus there is no need to account for extra liquid that will be absorbed by the rice.
If you would rather, you can use cooked rice in this recipe. Toss in about 1 1/2 cups at the end of cooking and allow it to warm through.
Storing and Freezing
This recipe will stay in your refrigerator for five days. To warm leftovers, microwave them while covered, or bring the soup to a low simmer on the stove top.
To freeze this recipe, add it to a container with some room to spare to account for it expanding in the freezer.
Other Cajun Inspired Recipes
If you try this recipe, leave me a comment to let me know! I love hearing from you.
- 2 tablespoons unsalted butter
- 14 ounces kielbasa sliced
- 1/2 yellow onion diced small
- 2 cloves of garlic minced
- 2 celery ribs diced
- 1 red pepper diced
- 1 green pepper diced
- 2 tablespoons Cajun seasoning
- salt and pepper to taste
- 28 ounces can diced tomatoes undrained
- 2 tablespoons tomato paste
- 6 cups chicken stock
- 2 bay leaves
- 1 cup instant rice
- 2 cups cooked chicken or turkey
- In a large dutch oven, melt butter over medium heat. Add the sliced kielbasa and cook until browned. Add in the onion and garlic and cook for 1 minute.2 tablespoons unsalted butter, 14 ounces kielbasa, 1/2 yellow onion, 2 cloves of garlic
- Add in the celery, red pepper, and green pepper. Stir and sauté until the vegetables are tender, about 5 to 7 minutes.2 celery ribs, 1 red pepper, 1 green pepper
- Stir in the Cajun seasoning, and season with salt and pepper. Stir to coat the vegetables. Stir in the diced tomatoes and the tomato paste.2 tablespoons Cajun seasoning, 28 ounces can diced tomatoes, 2 tablespoons tomato paste
- Slowly add the chicken stock. Throw in the bay leaves. Bring to a boil and simmer for 10 minutes.6 cups chicken stock
- Stir in the rice and cooked chicken/turkey. Simmer until the rice is tender, about five minutes. Remove bay leaves and serve.1 cup instant rice, 2 cups cooked chicken or turkey