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Recipe for Slow Cooker Jambalaya Soup | Almanac.com

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Slow Cooker Jambalaya Soup

Photo Credit
Sam Jones/Quinn Brein
Category
Soups, Stews, Chowders
Course
Soup
Preparation Method
Slow Cook
Sources
User Submitted

Slow Cooker Jambalaya Soup
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A good hearty meal for a winter weekend, Slow Cooker Jambalaya Soup with chicken and sausage will warm you up. This cold and flu fighter may even convince you to change up your chicken soup routine!

Ingredients
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
Instructions

In saucepan, bring broth, tomatoes, garlic, thyme, marjoram, and cayenne to a boil.

Into a 5 or 6 quart slow cooker, add onions, celery, rice, and sausage. Add broth then tuck chicken under liquid, meaty sides down. Scatter peppers on top. Cover and cook on low for 7 to 8 hours, or on high for 2-1/2 to 3 hours, until rice has softened and chicken is tender. Turn to high (or keep on high) and add shrimp and okra. Cook for 5 minutes, or until shrimp are cooked and okra is crisp-tender. Remove chicken and cut meat from bones. Ladle soup into bowls and add chicken to each portion.

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Comments

Anne (not verified)

1 year 2 months ago

Vegetarian Jambiya Stew can be made with VegetarianVegan Saussge available at most grocery stores; (ask Manager);