Experience the Creole flavors of Jambalaya in a bowl with this Crock Pot Jambalaya soup. This recipe is on the spicy side, but not in an overpowering way. It can be adjusted for those who like things extra spicy by adding extra cayenne in the recipe or by adding hot sauce when it’s served. Growing up in a meat and potatoes type of family, I had never heard of Jambalaya, but in my teen years, I would sometimes go to a restaurant where if any person ordered Jambalaya, the entire wait staff and kitchen would all shout out “Jambalaya” at the top of their lungs. Naturally, this made me curious. What could this mysterious dish be and what would it taste like?

Also, I liked hearing this cheerful chorus ring out through the restaurant and wanted to hear it again. So I ordered it for myself and got to taste a new blend of flavors. I was an immediate fan. Since then, I’ve tried many variations on the classic cajun dish including this soup.

Jambalaya Soup Recipe:

Ingredients:

1/2 lb. hot breakfast sausage slices, cooked and quartered
1/2 lb. cajun spiced smoked sausage, sliced
1/2 lb. precooked shrimp, frozen, tails removed
3 medium stalks celery, coarsely sliced
3 medium carrots, coarsely sliced
2 cloves garlic, minced
15 oz. can diced tomatoes
8 oz. tomato sauce
1/2 small head of cabbage, sliced and coarsely chopped
4 oz. jar sliced pimentos
1 cup Burgundy wine
1 1/4 tsp. paprika
1/8 tsp. cayenne pepper
3/4 tsp. coarse salt
1/2 tsp. oregano or Mexican oregano
1/2 tsp. basil
1/2 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. cayenne pepper

For cooking day:

2 cups water
2 Tbsp. cornstarch

Assembly instructions:

Chop the vegetables and cook and cut the meats.
Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag.
Remove the excess air from the bag, seal, and freeze.

Crockpot cooking instructions:

Thaw.
Dump all the ingredients from the bag into a slow cooker.
Mix the cornstarch and water and pour over the ingredients in the Crock-Pot.
Cook on high for four hours.
Serve warm with Louisiana hot sauce your favorite hot sauce on the side for the spice lovers.

Stovetop cooking instructions:

Thaw.
Just simmer the soup in a large pot on the stovetop over medium-high heat, stirring periodically until the vegetables have softened to your liking.
Serve warm with hot sauce on the side.

Note that traditionally, Jambalaya has rice. If you want to add rice to this recipe, it’s a nice addition and it stretches out the meal to make it more filling and more economical as it feeds more people that way. Just be sure to add more liquid to compensate.

Is Jambalaya Cajun or Creole?

Well, this question is a tricky one because the answer is, it’s both. The general rule of thumb is that if the dish is reddish or orange in color, it’s Creole. If it’s brown, it’s Cajun. This is because of the blend of spices used. Either way, it’s always delicious!

What do I serve with Jambalaya soup?

This soup is hearty enough to be served on its own as a meal, but if you want to add aside, here are some simple suggestions:

rice crackers
bread
garlic bread
green salad
cornbread

Jambalaya Soup

Course: Soup

Cuisine: Cajun

Keyword: jambalaya, soup

Servings: 6

Calories: 440 kcal

Ingredients

1/2 lb. hot breakfast sausage slices cooked and quartered
1/2 lb. cajun spiced smoked sausage sliced
1/2 lb. precooked shrimp frozen, tails removed
3 medium stalks celery coarsely sliced
3 medium carrots coarsely sliced
2 cloves garlic minced
15 oz. can diced tomatoes
8 oz. tomato sauce
1/2 small head of cabbage sliced and coarsely chopped
4 oz. jar sliced pimentos
1 cup Burgundy wine
1 1/4 tsp. paprika
1/8 tsp. cayenne pepper
3/4 tsp. coarse salt
1/2 tsp. oregano or Mexican oregano
1/2 tsp. basil
1/2 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. cayenne pepper

For cooking day:

2 cups water
2 Tbsp. cornstarch

Instructions

Assembly instructions:

Chop the vegetables and cook and cut the meats.
Place the prepared meat, vegetables, and all other ingredients and seasonings (except for the water and cornstarch) in a large resealable bag.
Remove the excess air from the bag, seal, and freeze.

Crockpot cooking instructions:

Thaw.
Dump all the ingredients from the bag into a slow cooker.
Mix the cornstarch and water and pour over the ingredients in the Crock Pot.
Cook on high for four hours.
Serve warm with Louisiana hot sauce your favourite hot sauce on the side for the spice lovers.

Stovetop cooking instructions:

Thaw.
Just simmer the soup in a large pot on the stovetop over medium high heat, stirring periodically until the vegetables have softened to your liking.
Serve warm with hot sauce on the side.

Recipe Notes

Note: Traditionally, Jambalaya has rice in it so feel free to add rice to the recipe, but be sure to add more liquid to compensate.

Check out some of our other hearty make-ahead soups:

Chunky Cream of Chicken Soup Hearty Hamburger Soup