4 cups chicken broth
1 teaspoon Cajun seasoning
1 teaspoon hot sauce
Reserved 1 1/2 cups Chicken Jambalaya
1 (15-ounce) can red kidney beans, drained and rinsed
Kosher salt and freshly ground black pepper
2 scallions, sliced
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. Serve, garnished with scallions.