Jambalaya Soup

Ingredients

• •3 ounces andouille
• •⅔ cup brown rice
• •14½ oz canned tomatoes
• •½ teaspoon cayenne pepper
• •1 cup celery
• •3 ounces chicken broth
• •8 chicken drumsticks
• •1 chorizo sausage
• •1 teaspoon marjoram
• •¼ tsp thyme
• •4 garlic cloves
• •½ pound okra cut
• •¾ cup onion
• •1 bell pepper
• •½ pound shrimp

We may earn a commission on Instacart orders, at no extra cost to you.

Method

From foodista.com — read the original

1. 1In saucepan, bring broth, tomatoes, garlic, herbs and pepper to a boil. In 5- or 6-quart slow cooker, mix onion, celery, rice and sausage.
2. 2Add 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. Uncover; turn to HIGH.
3. 3Add shrimp and okra; cover. Simmer 5 minutes, until shrimp are cooked and okra is crisp-tender.
4. 4Remove 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, 1 hour and 10 minutes.
5. 5Add shrimp and okra; simmer 5 to 8 minutes. This recipe yields 8 servings.