Chicken and Sausage Jambalaya Soup
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!)
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2 box(8 oz. box) zatarian's new orleans style jambalaya mix
2 pkgsavoie's mild pork real cajun smoked sausage
14 lb. pacakge of boneless skinless chicken thighs
2 pkg(26 0z each) swansons cooking stock (not broth)
How to Make Chicken and Sausage Jambalaya Soup
- Cut sausage and chicken into bite size pieces. (I slice the sausage)
- Boil sausage in 6 cups of water for 10 minutes, strain the sausage but save the water.
- Season Chicken with salt, pepper, onion powder and garlic powder. Spray a frying pan with Pam and pan fry chicken till no pink is showing. (Do not worry it will be cooked all the way in the Jambalaya cooking time-I don’t like raw chicken either)
- Make Jambalaya by using the box directions but instead of using water, use the water from the boiled sausage. (I know I boiled all the fat out and put it back in-but it tastes so good!)
- Once the Jambalaya is made get out your big stock pot and use the rest of the sausage water, both cartons of chicken stock and then fill one of the cartons with water and add that also.
- Simmer this as a soup for at least 30 minutes to let the flavors combine (this will not overcook the rice and the mix has just the right amount of rice in it) (Like all things Southern it tastes even better the next day)