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    Jambalaya Soup

    Jambalaya Soup! You heard right, my friends. If you’re a fan of bold, complex flavors, this one is a MUST!

    You should know by now, I love my Cajun and Creole cuisines. From twists on classics like Cajun Shrimp Scampi and Blackened Shrimp and Grits, to New Orleans specialties like Yakamein, Grillades and Shrimp Remoulade, I’m always on the lookout for some great Louisiana flavors.

    Today I decided to put a soupy spin on one of my favorites, jambalaya. This hearty soup is super versatile. It cooks up great on the stovetop, in a crock pot or an instant pot. It can even be ketofied! So get ready for an explosion of flavor!

    Close up of a pot of this yummy jambalaya soup.

    What is Jambalaya?

    Jambalaya is a famous rice dish from New Orleans and the surrounding areas. It’s loaded with meats and veggies and is boldly seasoned.

    The two main variations are Creole jambalaya, which has tomatoes, and Cajun jambalaya, which does not.

    Although it’s exact origins are not known, some believe it is a new world spin on Spanish paella or West African Jollof Rice. Whatever the case, it’s one delicious one pot meal!

    This soupy version has all those great flavors in a cozy, soupy form. And it makes a giant batch, so it’s great for get togethers or meal prepping.

    So grab your biggest pot and get ready for some serious slurping!

    A big serving of jambalaya soup in a white bowl.

    Tips for the BEST Jambalaya Soup

    1. Make your own Creole seasoning if you can spare 5 minutes. It’s better and more customizable to your taste. If using store bought, be aware of the sodium content, it can vary wildly. I have ruined a few meals with too-salty store bought seasoning.
    2. Don’t skip browning the meats, it adds a ton of flavor.
    3. Be generous with your seasoning. As I always say, if you want flavor in your food you have to put flavor in your food!

    Ingredients for Jambalaya Soup

    • Meat – Today we used chicken, andouille sausage and shrimp.
    • Holy Trinity – Onions, bell peppers and celery. These are the base of Cajun and Creole cooking, thus the nickname.
    • Jalapeño
    • Garlic
    • Creole seasoning
    • Red chili flakes
    • Bay leaves
    • Canned tomatoes
    • Broth or stock – We used chicken.
    • Rice – You can substitute cauliflower rice to make it keto.

    Stove Top Method

    Start by browning up the chicken and sausage in a large pot. They don’t have to be fully cooked at this point, just browned up for flavor. Plate them out.

    Add your holy trinity veggies and sauté till the onions start getting translucent. Add in garlic and jalapeño and sauté a few more minutes.

    Add the meats back in along and stir the flour and spices into the mixture until well mixed.

    Meat and veggies sautéing in a pot.

    Mix in tomatoes and broth and simmer 15 minutes to let the flavors mingle.

    Taste and adjust seasoning, then add in the rice and simmer until it’s cooked, about 15-20 minutes, stirring from time to time.

    Finally, add in the shrimp and cook until they are done. Time to start slurping!

    A big potful of the finished recipe.

    Crock Pot Method

    In a large pan, brown the meats and sauté the veggies, as described in the stove top method. Yes, you can skip this step, but please don’t, it adds so much flavor.

    Stir in the flour and spices. Put the contents of the pot into the slow cooker. Use a little of the broth to deglaze the sauté pot and add that into the slow cooker along with all other ingredients, except the shrimp. Cover and cook on low for 5-6 hours or high for 2-3 hours.

    Add in the shrimp and cook until they are pink and cooked.

    The same soup in a crock pot!

    Instant Pot Method

    With the Instant Pot on Saute mode, brown the meats, then plate them out. Sauté the holy trinity veggies, then add in garlic and jalapeño and stir for a few minutes.

    Stir in the flour and seasonings, add the meat back in along with rice, stock and tomatoes. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid.

    Put instant pot back on Saute mode, add in the shrimp and simmer till they are cooked.

    How to make Jambalaya Soup keto friendly

    Replace the rice with 2 cups of cauliflower rice. Add it in about 5 minutes before the shrimp.

    To thicken, instead of flour use xanthan gum. Make a slurry with 1 tsp of xanthan gum and a couple tablespoons of water. Slowly stir it into the soup until you get the desired consistency, you may not need all of it. You can always add more, but if you add too much you can’t take it out!

    Variations

    • As with traditional jambalaya, the meats can vary. Try it with different types of sausage or seafood. If you’re missing any of the meats it’ll still turn out great, just add more of what you do have.
    • Try adding other veggies like carrots or okra.
    • This recipe is based on the Creole jambalaya. Make it Cajun by omitting the tomatoes.
    • Use beef or seafood stock for different flavors.
    • If you like your food spicy, add an extra jalapeño.

    Storing leftovers

    This jambalaya soup stores wonderfully, as the flavors mingle over time. Refrigerate in an airtight container for 3-4 days.

    You can freeze it in an airtight container, though the rice does lose its texture.

    The bowl of jambalaya soup with the pot in the background.

    So, are you ready to dig in? This jambalaya soup is sure to become a new favorite in your household. It sure is in ours!

    Pin or bookmark this post so you can keep coming back for more. And be sure to subscribe to GypsyPlate, we always have new recipes coming your way. Until next time…

    Jambalaya Soup, on my Gypsy Plate… enjoy!

    The soup bowl atop the Gypsy Plate.

    Try these other tasty soup recipes!
    Zuppa Toscana
    Meaty Cabbage Soup
    Loaded Cauliflower Soup
    Grilled Cheese Tomato Soup
    Moroccan Lentil Soup
    Bahamian Boiled Fish
    Greek White Bean Soup
    Korean Pork Soup

    Jambalaya soup.

    Jambalaya Soup

    Yield: 8-10 servings
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour

    Jambalaya Soup! This hearty soup is boldly flavored with great Creole seasoning and is loaded with meats and veggies. It's great on the stovetop, or in a slow cooker or instant pot.

    Be sure to check the recipe notes for the keto version, too!

    Ingredients

    • 1 lbs chicken breast or tenders, cut into bite sized chunks
    • 12oz andouille sausage, sliced
    • 1lb shrimp, peeled and deveined
    • 2 celery stalks, chopped
    • 3 bell peppers (multiple colors), diced
    • 1 onion, diced
    • 1 jalapeño, seeded and chopped
    • 5-6 garlic cloves, chopped
    • 2.5 Tbsp Creole seasoning (see note 2)
    • 1 Tbsp red chili flakes
    • 2 bay leaves
    • 2 Tbsp flour
    • 6 cups chicken broth
    • 2 15oz tomato cans, crushed or diced
    • 1 cup uncooked rice
    • 3 Tbsp oil

    Instructions

    Stove Top Method

    1. Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.
    2. In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.
    3. Stir back in the meats along with flour and spices and mix well.
    4. Add in tomatoes and broth and let it simmer for 15 minutes.
    5. Add in rice and cook for 15-20 minutes till rice is cooked.
    6. Add shrimp and continue cooking until they are done, about 5 minutes.

    Slow Cooker Method

    1. Heat oil in a large pot on medium high heat. Add meats and brown for 5-6 minutes. Plate them out.
    2. In the same pan, add more oil if necessary and sauté onions, celery and bell peppers till the onion is soft. Add in garlic and jalapeño and sauté for 5 minutes.
    3. Stir back in the meats along with flour and spices and mix well.
    4. Put the contents of the pot into the slow cooker. Use a little of the broth to deglaze the sauté pot and add that into the slow cooker along with all other ingredients, except the shrimp.
    5. Cover and cook on low for 5-6 hours or high for 2-3 hours.
    6. Add in the shrimp and cook until they are pink and cooked.

    Instant Pot Method

    1. With the Instant Pot on Saute, mode, heat the oil, then brown the meats about 5 minutes. Plate them out.
    2. Sauté the onion, celery and bell peppers till onion is soft. Then add in garlic and jalapeño and stir for a few minutes.
    3. Stir in the flour and seasonings, add the meat back in along with rice, stock and tomatoes. Seal the lid and cook on High Pressure for 10 minutes. Allow pressure to release naturally before opening the lid.
    4. Put instant pot back on Saute mode, add in the shrimp and simmer till they are cooked.

    Notes

    1. To make it keto friendly, replace rice with 2 cups of cauliflower rice and add it a few minutes before the shrimp. To thicken, omit flour and make a slurry of 1 tsp xanthan gum and 2 Tbsp water. Slowly stir the slurry into the soup until you get the desired consistency, you may not need to use all.
    2. I recommend using homemade Creole Seasoning. If using store bought, look for the brand with the lowest sodium, as some of them are mostly salt.

    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 508Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 14gCholesterol 200mgSodium 2697mgCarbohydrates 35gFiber 3gSugar 6gProtein 41g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest


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