Jambalaya Soup
By: Anonymous
Published: Friday, December 11, 2009 - 2:52am

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
2/3 cup long-grain brown rice
3 ounces fully cooked andouille or
chorizo sausage diced
8 chicken drumsticks skinned
1 red bell pepper diced
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.