Ingredients for Jambalaya Soup
- Chicken Broth
- Tomatoes With Juice
- 4 cloves minced garlic
- Dried Thyme
- Dried Marjoram
- Cayenne Pepper
- Onions
- 2 celery stalks, chopped
- Long Grain Rice
- Andouille Sausages
- Skinless Chicken Drumsticks
- Red Bell Pepper
- Medium Shrimp
- Fresh Okra
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How to Make Jambalaya Soup
- In a large saucepan, bring 6 cups of chicken broth, 1 (28-ounce) can of crushed tomatoes, 4 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon cayenne pepper (or more, to taste) to a boil.
- In a 5- or 6-quart slow cooker, combine 1 medium onion (chopped), 2 celery stalks (chopped), 1 cup long-grain rice, and 1 pound smoked sausage (sliced).
- Pour the boiling broth mixture from step 1 over the ingredients in the slow cooker.
- Place 2 bone-in, skin-on chicken drumsticks (meaty side down) in the slow cooker to cover.
- Scatter 1 bell pepper (chopped) over the top.
- Cover the slow cooker.
- Cook on low for 7-8 hours, or on high for 2 1/2-3 hours, until the rice is tender and the chicken is cooked through.
- Uncover the slow cooker and turn the setting to high.
- Add 1 pound of shrimp (peeled and deveined) and 1 cup of okra (sliced).
- Cover and simmer for 5 minutes, until the shrimp are pink and the okra is crisp-tender.
- Remove the drumsticks from the slow cooker.
- Remove the chicken meat from the bones, shredding if desired.
- Ladle the soup into bowls and top with the shredded chicken.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
15g
Fat
9g
Carbs
6g
