Cajun Jambalaya Soup

Jambalaya is a Louisiana classic rooted in Creole and Cajun cooking. It’s traditionally made in one pot with rice, meat or seafood, vegetables, and plenty of seasoning. In my family, seafood goes in jambalaya, while beef and chicken are more likely to show up in dirty rice. But honey, ask five Louisiana families how they make jambalaya and you may get five different answers.

This recipe takes those flavors and turns them into a hearty, soupy rice dish. It’s different from gumbo because there’s no roux or okra. Instead, I use a little flour to thicken the broth while keeping it soup-like.

Long-grain white rice, like jasmine or basmati, works best because it holds its shape and won’t get too soft or sticky. Short or medium-grain rice will give you a thicker, creamier soup with softer rice. If you want those distinct grains and a better texture, stick with long-grain.

In general, you don't want to use processed, pre-cooked rice like Minute Rice. Grab the rice that comes in a bag (it's also cheaper!)

Size: I love jumbo shrimp, but medium shrimp (21-25 or 31-35 count) are great for jambalaya because they’re easy to eat in one bite. Use what you like.
Peeled and Deveined: Save yourself some time and grab shrimp that are already peeled and deveined.
Fresh or Frozen: Both work. If using frozen shrimp, thaw them completely first.
Tails On or Off: This is personal preference. Tails on look nice, but tails off make the jambalaya much easier to eat.

Boneless, skinless chicken thighs or breasts along with cooked rotisserie chicken will work best. I used chicken thighs.

Chicken breasts are lean, tender, and easy to shred or cut into chunks. They can also be less flavorful compared to dark meat but works well with the creamy, rich sauce.

Chicken thighs are more flavorful and juicier than breasts, with a slightly richer taste. They also have more fat, which adds more richness to the soup, along with calories.

Stick with long-grain rice. Short or medium-grain rice can get mushy unless you cook it separately. Keep the soup at a gentle simmer instead of a hard boil so the rice holds its texture. Once it’s done, let the soup sit for a few minutes before serving so the rice can soak up the flavor without overcooking.

A large, heavy-bottomed pot or Dutch oven is ideal. I use this Dutch oven from Amazon. Heavy-bottomed pots distribute heat more evenly, which is crucial for preventing the ingredients from sticking or burning. Cast iron or enameled cast iron Dutch ovens retain heat well, which helps in maintaining a consistent simmer throughout the cooking process.

A large pot will accommodate the soup's ingredients, including the rice, sausage, chicken, and vegetables, allowing for easy stirring and combining.

Absolutely. This is a great option if you plan to have leftovers. Spoon cooked rice into each bowl and pour the soup over it. This keeps the rice from soaking up all of your broth.

Yes. Thaw the shrimp completely and pat it dry before adding it to the soup.

Add cayenne pepper, crushed red pepper flakes, hot sauce, or extra Cajun seasoning. Just watch the salt if your seasoning blend already contains plenty.

The rice continues to absorb broth as it sits. Stir in additional broth until it reaches the consistency you want.

Yes, but I recommend cooking and storing the rice separately if you know you’ll be reheating it later. Otherwise, that rice is going to keep drinking up your broth.

You can reheat the dish in the microwave or on the stove at medium heat until warm. Be careful with the shrimp. The texture will become rubbery if overcooked.

You can freeze the soup tightly covered and sealed for a few months (for optimal freshness). If you know you plan to freeze the soup, cook the rice separately from the soup. Over time, the rice may become mushy. Defrost overnight in the fridge.

Leftovers can be stored tightly covered in the fridge for 3-4 days.