Ever since my very first pot of this soup that I made, it has been a hit at our family gatherings. This is a good hearty soup for the winter months.
In saucepan, bring broth, tomatoes, garlic, thyme, marjoram and cayenne to a boil. In 5 or 6 quart slow cooker, mix onion, celery, rice, and sausage. Add broth. Tuck in drumsticks, meaty sides down. Scatter bell pepper on top. Cover; cook on low heat setting 7 to 8 hours, or on high 2-½ 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, for 1 hour, and 10 minutes. Add shrimp; simmer 5 to 8 minutes. You can also use large shrimp. Okra is optional.