Online Round 2 - Cajun Red Bean and Rice Soup

Ingredients

• 1 teaspoon cajun spice 
• 15 ounce kidney beans red drained and rinsed canned
• 1.5 cups reserved chicken jambalaya 
• 4 cups chicken broth 
• 1 teaspoon hot sauce 
• 4 servings kosher salt and pepper black freshly ground
• 2  scallions sliced

Equipment

• sauce pan

Directions

1. In a medium saucepan over medium heat, add the broth, Cajun seasoning, and hot sauce and bring to a simmer. Stir in the jambalaya and beans and cook until hot, about 5 minutes. Taste and adjust the seasoning with salt and pepper.
2. Serve, garnished with scallions.