In 20 minutes tops, this delicious Jambalaya Soup can be made and on your table with the incredible flavors of New Orleans.
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
Drop your email below, and this delicious recipe will slide right into your inbox! Plus, you’ll get all the latest updates and goodies from Grandbaby Cakes.
Perks and Highlights on this Easy Jambalaya Soup
Cuisine Inspiration: Cajun Creole
Primary Cooking Method: Simmer & Sauté
Dietary Info: Hearty & Flavorful with a Protein Punch
Key Flavor: Bold Creole Spicing
Skill Level: Easy
Sweet Highlights:
- Quick Fix: This soup comes together in about 20 minutes!
- Flavor Bomb: With andouille sausage and the holy trinity of veggies, each spoonful is like a Mardi Gras parade for your taste buds.
- Versatile Vibe: Serve it up with parsley and a dash of hot sauce or keep it mellow – you’re the Mardi Gras king or queen of your kitchen!
- Leftover Love: This soup’s flavor deepens with time, so leftovers are like finding an extra doubloon on the parade route.
- Adaptable: Easily swap in your fave proteins or kick up the heat to your liking.
Ingredients
- Progresso Chicken & Wild Rice Soup: This is your quick-start base, full of hearty flavors and tender grains.
- Andouille Sausage: A chopped link of this smoky, spicy goodness brings the authentic N’awlins vibe to your pot.
- Holy Trinity (Onions, Green Peppers, and Celery): This trinity is the holy grail of Cajun cooking, delivering that essential, aromatic flavor foundation.
- Tomato Sauce: A couple of spoonfuls give a tangy twist and a hint of richness to your soup.
- Creole Seasoning: Jazz up your soup with a sprinkle (or two) for that classic Louisiana kick.
- Garnishes: Optional but recommended – a little parsley for freshness and a dash of hot sauce for extra heat, if you dare!
How to Make Jambalaya Soup
- In medium sized pot, add chicken and wild rice soup and heat over medium heat until it begins to bubble.
- In a saute pan, saute sausage pieces and holy trinity in 1 tablespoon of olive oil over medium heat until sausage is done and onions are tender and browned a bit.
- Pour sausage and trinity into soup pot and continue to cook.
- Stir in tomato sauce and creole seasoning and cook for 5 minutes.
- Turn off heat and allow to cool for 10 minutes.
- Garnish with parsley and hot sauce and serve.
How to Serve
For a quick and easy way to serve up this soup up for either dinner or even as an appetizer, you can add a few N’awlins recipes to really have a great meal.
- If you serve the soup as an app, try a classic Shrimp Po Boy with Remoulade or this Cajun Jambalaya Pasta.
- After you finish it all up, grab some Beignets or make a quick Bananas Foster for dessert.
- Wash it all down with a New Orleans Hurricane Drink.
How to Store
Stash your jambalaya soup in the fridge in a sealed container for up to four days, keeping all that Creole goodness on lockdown. When you’re ready to reignite the flavors, warm it gently in a pot over a medium flame until it’s piping hot. For a quick single serving, zap it in the microwave in short bursts, stirring in between to spread that warmth evenly
Easy New Orleans Inspired Recipes to Try
Easy Jambalaya Soup
Email This Recipe
Enter your email and this recipe will arrive in your inbox! You’ll also get updates on the latest posts and more from Grandbaby Cakes.
Ingredients
- 1 19 ounce Progresso Chicken & Wild Rice soup
- 1 andouille sausage link chopped
- 1/4 cup diced holy trinity onions, green peppers and celery
- 2 tablespoons tomato sauce
- 1-2 teaspoons creole seasoning
- Optional: garnish with parsley and hot sauce
Instructions
- In medium sized pot, add chicken and wild rice soup and heat over medium heat until it begins to bubble.
- In a saute pan, saute sausage pieces and holy trinity in 1 tablespoon of olive oil over medium heat until sausage is done and onions are tender and browned a bit.
- Pour sausage and trinity into soup pot and continue to cook.
- Stir in tomato sauce and creole seasoning and cook for 5 minutes.
- Turn off heat and allow to cool for 10 minutes.
- Garnish with parsley and hot sauce and serve.
Video
Nutrition
pinterest 
facebook 
twitter 
email
I just made this for lunch and it is delicious and only took 20 minutes. Thanks for this great recipe.
Jocelyn!!! This was so easy and delicious. I added shrimp as well. Thank you for sharing…..you are the TRUTH!
Can this be made ahead and frozen?
Sure it can!
This is awesome and a recipe I am definitely pinning. I made jambalaya one time and it required so much time to prepare and chop all of the ingredients I couldn’t justify making it again. With all the work I did it should have knocked my socks off. Thanks for sharing!
Absolutely! This is a much easier option indeed.
I grew up in New Orleans and jambalaya has always been a favorite meal of mine. I love how simple your recipe is!
Hi, Jocelyn:
I just saw your Progressive Soups ad for Jambalaya on YouTube and came here to check out your website. I’m totally loving it!!! Let me sign up for the newsletter here before I head back to sub your YouTube channe!
I have two really good Jambalaya recipes, but because it such a labor of love, they only get used on special occasions. But with your support quick Progress Soups recipe, I might just surprise everyone and make this tonight.
I look forward to using quite a few of your recipes.
Thanks so much!
Hi Carol, thank you so much!!!! I am so happy you are here. Let me know how it turns out for you.
Love the video! What a great way to put together a fabulous dish…with a little less work!
Wow, what a transformation! Easy + super recipes are the BEST and this looks like no exception. 🙂
I’m totally with you!