Boil potatoes cut small. Mix the 4 cups of the broth and chicken bouillon cubes together. Add onion, celery, green onion, garlic together in the broth. Fry bacon, use the drippings to make roux, not too brown. Combine the potatoes, broth, chicken bouillon, and seasoning, and simmer for five minutes. Add milk and roux. Add crisp bacon, crumbled. Add Cajun Herbed rice and Cajun Blended. Reduce heat. Simmer for 5 minutes. Add parsley and serve.
Gumbos, Soups, Chowders
Cajun Country -- New Iberia, Louisiana