Jambalaya Soup Recipe

In 20 minutes tops, this delicious Jambalaya Soup can be made and on your table with the incredible flavors of New Orleans.

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

• Red Beans and Rice
• Easy Jambalaya
• Blackened Catfish
• Shrimp Creole
• Cajun Seasoning

Easy Jambalaya Soup

An easy Jambalaya Soup made quickly and conveniently using Progresso Chicken and Wild Rice Soup as a base!

4.72 from 7 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

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Author: Jocelyn Delk Adams

Course: Soup

Servings: 2 servings

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

Calories: 276kcal | Carbohydrates: 3g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 27mg | Sodium: 375mg | Potassium: 196mg | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 3.3mg | Iron: 0.6mg

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