Jambalaya soup
Jambalaya soup recipe in the soup category
Recipe ingredients:
- 1 large fryer, deboned or 5 to 6 chicken breast fillets, cut into large chunks
- 2 (10 ounce) cans chicken broth
- 8 broth cans water
- 1 pound smoked sausage, sliced thin
- 2 ribs celery, cut into chunks
- 1 large onion, cut into chunks
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 3 garlic cloves, minced
- 1 (14.5 ounce) can stewed tomatoes
- 1 (10 ounce) can diced Ro-Tel tomatoes
- 3 or 4 bay leaves
- 2 portabella mushrooms, diced
- 6 white mushrooms, diced
- 1/4 cup green onions tops, finely chopped
- 1/4 cup parsley, finely chopped
- 1 tablespoon poultry seasoning
- Salt and pepper, to taste
Recipe method:
- Make stock with bones.
- Saute sausage and drain fat.
- To an 8 or 10-quart cooking pot, add sausage, chicken, vegetables, stewed tomatoes, Ro-Tel tomatoes, onion tops, parsley, poultry seasoning and bay leaves.
- Add stock and cook until meat is tender.
- You may have to add more water or chicken stock to cover.
- It should be liquid like a soup.
- Serve over rice or eat plain.
Tags: jambalaya, recipe, soup, recipes, cooking