Ingredients
- 4 cups chicken broth
- 1 teaspoon Cajun seasoning
- 1 teaspoon hot sauce
- Reserved 1 1/2 cups Chicken Jambalaya
- 1 (15-ounce) can red kidney beans, drained and rinsed
- Kosher salt and freshly ground black pepper
- 2 scallions, sliced
Directions
In a medium saucepan over medium heat, add the broth, Cajun seasoning, and hot sauce and bring to a simmer. Stir in the jambalaya and beans and cook until hot, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Serve, garnished with scallions.
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By Just2
Charlotte, NC
on March 13, 2011
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Thought it was absolutely awesome! As for Rob and Laf...they clearly have too much free time to judge something they haven't even tried. The entire point of cooking is to put your own spin on it. Sandra has never ordained that her methods are straight from roots of cajun cuisine-- yet- just a nod to what inspired her to make them. Get a life-- shut your mouths-- get a room and complain to each other all day-- the rest of us are bored with your antics. You're like gnats that we just can't seem to swat. Be gone!
By rrep_5994438
Chino, CA
on March 13, 2011
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This soup is great! You can make it as spicy as you want (we like it spicy. My husband, who does not like soup, liked this. Will make it again.
By elaine_scotton
Altadena, CA
on March 11, 2011
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this is another great way to change something up to get the kids to eat something nutritious...thanks Sandra...
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