Cajun Jambalaya Soup

READY IN: 45mins
Mama D
Recipe by Mama D

I based this recipe on a Cajun Jambalaya recipe that I love. No tomato is one of the things that makes this Cajun. As with it's Creole cousin it features the "Trinity", onion, celery and green bell pepper. It can be made as hot as you like by using more Cayenne or Tabasco sauce. The Ritz crackers may seem like an odd pairing but, the buttery, salty flavor enhances the flavor of this dish.

Top Review by Chef CJ70

Actually more characteristic of southwestern and south-central Louisiana, is rural Creole jambalaya, which contains no tomatoes (the idea being the farther away from New Orleans one gets, the less common tomatoes are in dishes). I added a 14.5oz can of diced tomatoes undrained, and it came out delicious!

Ingredients Nutrition


  1. Heat the oil in a large soup pot over medium high heat. Season the thigh pieces with 1/2 tsp Cajun Seasoning. Add to the pot and cook, stirring occasionally until meat is lightly browned 5 minutes or so. Remove the chicken to a plate.
  2. Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken.
  3. Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently.
  4. Add the garlic and cook for 2 minutes more. Add the vegetable stock and stir to loosen any brown bits. Add the chicken stock and stir to combine.
  5. Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer.
  6. Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes.
  7. Add the rice and cook for 15 minutes once the soup returns to a simmer.
  8. Add Tabasco Sauce to taste.
  9. Serve in bowls garnished with the crushed Ritz Crackers.

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