Chicken and Sausage Jambalaya Soup
|2 box||(8 oz. box) zatarian's new orleans style jambalaya mix|
|2 pkg||savoie's mild pork real cajun smoked sausage|
|1||4 lb. pacakge of boneless skinless chicken thighs|
|2 pkg||(26 0z each) swansons cooking stock (not broth)|
If you have left over Jambalaya all you would need is the Chicken Stock. This is a hardy and filling soup a real comfort food. This is a double recipe because I like to make a lot so I have some to freeze and eat at another time (I am lazy that way!) I looked all over the internet for a recipe, found some but they were made by Yankees so you can imagine what they had in them and what they would taste like-not going to go there!!!!! Like any Jambalaya you can use breasts instead of thighs or even turkey and you can use any kind of sausage you want if you do not want to use pork, use beef, turkey etc.
If you go to a cook out and they have left over Jambalaya you can just smile and say load me up because you know you can make soup with it when you get home (you know those Jambalaya cookers always make too much!)