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 Katelynn05
on February 14, 2013
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I thought it was very good and spicy.
By seeview_12716397
Baltimore, 60
on December 16, 2012
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It is cheating to review a recipe you have altered, but in this case, it is the method I am complimenting. I made the original recipe with shrimp and andouille sausage and it was delicious! I kept the reserve ingredients in the freezer for a couple of months, and one evening I made this soup for a hearty dinner in a snap! I did add a can of diced tomatoes and served the dish with a side of corn bread. Fire roasted tomatoes would be good, too. Cajun-schmajun! Delicious!!
By HelenaHanbasket
Charming
on December 02, 2012
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Lafaytette This is a SOUP recipe that CONTAINS red beans and rice. Get your panties out of that wad and get over yourself. I have no idea about REAL Cajun food really and will not profess to, but I liked this recipe.
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