Creole jambalaya soup
Meat soups
My Cajun father made the best Jambalaya! I tweaked it a little to make this healthier sausage and chicken soup. Chicken thighs are cooked in the soup, then a whole thigh is placed at the bottom of the bowl with soup ladled over. This is a substantial, rib-sticking soup. Our kids love it. Makes great leftovers. I also make a low-fat, low-carb version: okra to thicken instead of the roux, skin the chicken, no rice or bread.
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