Jambalaya Soup

Jambalaya Soup

Jambalaya Soup

45 minutes

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Ingredients
  • 3 ounces fully cooked andouille or
  • 2/3 cup long-grain brown rice
  • 1 14.5-oz. can fire-roasted diced tomatoes, no salt added
  • 1/2 teaspoon cayenne pepper
  • 1 cup thinly-sliced celery
  • 3 ounces can chicken broth - (14 ½ ea)
  • 8 chicken drumsticks skinned
  • chorizo sausage diced
  • 1 teaspoon dried marjoram
  • 1/4 tsp. dried thyme
  • 4 garlic cloves crushed
  • 1/2 pound fresh okra cut ½" slices
  • 3/4 cup onion, chopped
  • 1 red bell pepper diced
  • 1/2 pound medium shrimp peeled, deveined
Instructions

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.

Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • Creole
  • Cajun
  • soup
  • lunch
  • main course
  • main dish
  • dinner

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