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
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. Ladle soup into bowls; add chicken to each serving.
In 5-or 6-quart covered Dutch oven, simmer all ingredients, except shrimp and okra, for 1 hour, and 10 minutes. Add shrimp; simmer 5 to 8 minutes.
You can also use large shrimp. Okra is optional.
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