Robin's Chicken Sausage Gumbo Soup

12 oz boneless, skinless chicken breast
3 spicy sausages
2 carrots chopped
1 med onion chopped
2 stalks celery chopped
1 large potato chopped
1 c chopped turnip
1/4 c basmati rice
1 carton of reduced sodium chicken stock
1 med can of diced tomatoes
1 med green pepper diced
2 tbsp cajun spice
2 tsp cumin spice
1 can of campbells chicken and sausage gumbo soup

Boil sausages first to release some of the fat, then drain water and wash out the pot.
Next add back some water and chicken stock to a 5 quart pot. Slice the sausage into thin coins and add chicken breast with the sausage to the pot. Cook for awhile while you prepare vegetables. First add turnip. While the turnip is cooking in the stock, prepare the rest of the ingredients and once ready, add the remaining ingredients altogether. I maybe add a little more cajun spice then what is called for but that is personal preference along with adding some salt if need be.

Serving Size: Makes 17 cups of soup

Number of Servings: 17

Recipe submitted by SparkPeople user ROBINALICE1.