Recipe for cooking jambalaya soup

Soups for Salads :: Gumbos

Jambalaya Soup (Cajun)

1 lrg. fryer, deboned or 5 to 6 chicken
    breast fillets, cut into lrg. chunks
2 (10 oz.) cans chicken broth
8 broth cans water
1 lb. smoked sausage, sliced thin
2 ribs celery, cut into chunks
1 lrg. 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 oz.) can stewed tomatoes
1 (10 oz.) can diced Ro-Tel tomatoes
3 or 4 bay leaves
2 portabella mushrooms, diced
6 white mushrooms, diced
1/4 C. green onions tops, chopped finely
1/4 C. parsley, chopped finely
1 Tbsp. poultry seasoning
Salt and pepper, to taste

Make stock with bones. Saut sausage and drain fat.

To an 8- or 10-qt. 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. Can serve over rice or eat plain.

Servings 4 to 6.