Jambalaya soup recipe

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.

Other soup recipes:

• Jarlsberg shrimp bisque recipe
• Kentucky hot brown soup recipe
• Lam bisque recipe
• Lazarus soup recipe
• Lazy shrimp gumbo recipe

Jambalaya soup recipe