Slow Cooker Jambalaya Soup

Sam Jones/Quinn Brein


3 cans (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cloves garlic, crushed
1 teaspoon each dried thyme and dried marjoram
1/2 teaspoon cayenne pepper
1-1/2 cups chopped onion
1 cup celery, thinly sliced
2/3 cup long-grain brown rice
1 package smoked sausage, Andouille sausage is a good choice
2 pounds skinless chicken drumsticks or skinless boneless thighs
1 red bell pepper, diced
1/2 pound fresh okra, sliced 1/2-inch thick (optional)
1/2 pound medium shrimp, cleaned


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 chicken, 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. Cook for 5 minutes, or until shrimp are cooked and okra is crisp-tender. Remove chicken and remove meat from bones. Ladle soup into bowls; add chicken to each serving.

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