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Jambalaya Soup (Cajun)



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  1. Make stock with bones.
  2. Sauté sausage and drain fat.
  3. 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.
  4. Serve over rice or eat plain.

Serves 4 to 6.

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