Jambalaya Soup

Photo: flickr user stu_spivack

Ingredients

3 ounces can chicken broth - (14 ½ ea)

1 can diced tomatoes with juice - (14 1/2 oz)

4 garlic cloves crushed

1 teaspoon dried thyme

1 teaspoon dried marjoram

1/2 teaspoon cayenne pepper

1 1/2 cups chopped onion

1 cup thinly-sliced celery

2/3 cup long-grain brown rice

3 ounces fully cooked andouille or

chorizo sausage diced

8 chicken drumsticks skinned

1 red bell pepper diced

1/2 pound medium shrimp peeled, deveined

1/2 pound fresh okra cut ½" slices

Preparation

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.