Jambalaya Soup
💡Chef's Note
“Discover how to make the perfect Jambalaya-Suppe. This Creole classic is part of our soup collection and is sure to impress your family and friends with its delicious flavors.”
Ingredients
andouille or3 ounces
brown rice0.6666667 cup
canned tomatoes14.5 oz
cayenne pepper0.5 teaspoon
thinly- celery1 cup
chicken broth3 ounces
chicken drumsticks skinned8
chorizo sausage8 servings
marjoram1 teaspoon
thyme0.25 tsp
garlic cloves4
okra cut0.5 pound
onion0.75 cup
bell pepper1
shrimp0.5 pound
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Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.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, 1 hour and 10 minutes.
Add shrimp and okra; simmer 5 to 8 minutes.This recipe yields 8 servings.
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Recommended Kitchen Gear
Air Fryer
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Slow Cooker
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Stand Mixer
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Dutch Oven
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Baking Sheet
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