Jambalaya Soup

For a new version of the favorite dish, try this jambalaya soup that comes with flavorful additions that are sure to keep you warm on cold days. Serve in a bowl with a spoon and have something to drink nearby.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 446 Calories

Ingredients

• 1 (10.75 ounce) can condensed tomato soup
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup diced onion
• 2 bay leaves
• 1 cup diced celery
• 1 tablespoon paprika
• 6 cups chicken broth
• 1 cup uncooked white rice
• 1 teaspoon Cajun seasoning
• 2 tablespoons crushed garlic
• 1 (28 ounce) can diced tomatoes
• 1 cup diced red bell pepper
• 1 tablespoon Cajun seasoning
• 1 cup diced cooked ham
• 1 teaspoon ground thyme
• 2 tablespoons olive oil, or more as needed
• 1 pound skinless, boneless chicken breasts, chopped
• 1 pound pork sausage, diced (such as Winkler's Farmer Sausage)
• 2 tablespoons hot pepper sauce (such as Frank's RedHot®)

Recipe Instructions

Step 1

Heat oil in a Dutch oven over medium-high heat. Add chicken and saute until no longer pink and juices run clear, 5 to 7 minutes. Season with Cajun seasoning. Set aside in a separate dish.

Step 2

Cook and stir sausage in the same pot over medium-high heat until nicely browned, 5 to 7 minutes. Add ham and saute 2 to 3 minutes more. Transfer mixture to the chicken dish.

Step 3

Heat remaining grease and olive oil as needed in the same pot over medium-high heat. Add onion, celery, bell pepper, and garlic; saute until onion becomes translucent, about 5 minutes. Stir in remaining Cajun seasoning, paprika, oregano, basil, and thyme.

Step 4

Pour in chicken broth and stir to mix. Add meat mixture. Add tomatoes, tomato soup, bay leaves, and hot sauce; mix thoroughly. Add rice slowly and bring to a boil. Reduce heat to a simmer and let cook, stirring occasionally to prevent sticking, until rice is tender, 45 minutes to 1 hour.