Cajun Jambalaya Soup

Recipe by Mama D
READY IN: 45mins




  • 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.
  • Add the sausage to the pot. Cook stirring occasionally until lightly browned. Remove from pan and put on plate with the chicken.
  • Remove all but 2 tablespoons of the drippings. Add the onions, green peppers, and celery. Cook over medium heat for 5 minutes, stirring frequently.
  • 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.
  • Add the ham, the rest of the Cajun Seasoning, and the ground peppers. Bring to a boil and immediately reduce the heat to simmer.
  • Add the chicken and sausage back into the pot along with any accumulated juices. Simmer for 5 minutes.
  • Add the rice and cook for 15 minutes once the soup returns to a simmer.
  • Add Tabasco Sauce to taste.
  • Serve in bowls garnished with the crushed Ritz Crackers.