Jambalaya Soup
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Ingredients:
3 cans (14-1/2 ounces) chicken broth1 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
Instructions:
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.
Stovetop method:
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.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
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