Jambalaya Soup
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
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.
Love This Recipe?
Save it to your favorites and never lose it!
