Jambalaya Soup

Ingredients

3 ounces can chicken broth - (14 ½ ea)
1 can diced tomatoes with juice - (14 1/2 oz)
4 garlic cloves crushed
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
1 1/2 cups chopped onion
1 cup thinly-sliced celery
3 ounces fully cooked andouille or
1/2 pound medium shrimp peeled, deveined
1/2 pound fresh okra cut ½" slices

Preparation

1
In saucepan, bring broth, tomatoes, garlic, herbs and pepper to a boil. In 5- or 6-quart slow cooker, mix onion, celery, rice and sausage. Add broth. Tuck in drumsticks, meaty-sides down, to cover. Cover; cook on LOW 7 to 8 hours, or on HIGH 2 1/2 to 3 hours, until rice has softened and chicken is tender.
2
Uncover; turn to HIGH. Add shrimp and okra; cover. Simmer 5 minutes, until shrimp are cooked and okra is crisp-tender. Remove drumsticks; remove bones, if desired. Ladle soup into bowls; add chicken to each serving.
3
Stovetop Method: In 5- or 6-quart covered Dutch oven, simmer all ingredients except shrimp and okra, 1 hour and 10 minutes. Add shrimp and okra; simmer 5 to 8 minutes.
4
This recipe yields 8 servings.

Tools

 



Yield:

8.0 servings

Added:

Friday, December 11, 2009 - 2:52am

Creator:

Anonymous

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