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LEFT-OVER CHRISTMAS JAMBALAYA SOUP

  • 2 bags (7.5-oz ea.) jambalaya mix or Spanish rice, cooked
  • 2 cans chicken broth (more if needed)
  • 1 can tomato soup
  • 2 small cans green chillies
  • 1 small can Rotel
  • 2 cups left-over turkey or chicken
  • 2 cups left-over ham or sausage links
  • 1 bag crawfish tails
  • 1 bag shrimp sautee
  • Tony Cachere's Creole seasoning to taste
1. Blend all together.
2. Heat and serve with corn bread, muffins, or crackers.

         Jo Martin
         Oakland MS