Crock Pot Soup Recipes: Jambalaya Soup Recipe

[Barbara G.]

Ingredients:

• 3 cans (14-1/2 ounces) chicken broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 4 cloves garlic, crushed
• 1 teaspoon each dried thyme and dried marjoram
• 1/2 teaspoon cayenne pepper
• 1-1/2 cups chopped onion
• 1 cup celery, thinly sliced
• 2/3 cup long-grain brown rice
• 1 package smoked sausage, Andouille sausage is good
• 8 skinless chicken drumsticks (about 2 pounds) remove skin
• It doesn't have to be drumsticks. I use skinless boneless thighs too.
• 1 red bell pepper, diced
• 1/2 pound medium shrimp, cleaned
• 1/2 pound fresh okra, sliced 1/2-iinch thick

In saucepan, bring broth, tomatoes, garlic, thyme, marjoram and cayenne to a boil. In 5 or 6 quart slow cooker, mix onion, celery, rice, and sausage. Add broth. Tuck in drumsticks, meaty sides down. Scatter bell pepper on top. Cover; cook on low heat setting 7 to 8 hours, or on high 2-1/2 to 3 hours, until rice has softened and chicken is tender. 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.

Source: Almanac