More Great Recipes: Misc. Soup/Stew | Soup | Soup

Jambalaya Soup

User Avatar
Member since 2007

Serves | Prep Time | Cook Time


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 sausage8 skinless chicken drumsticks or thighs (about 2 pounds), remove skin
1 red bell pepper, diced
1/2 pound medium shrimp, cleaned
1/2 pound fresh okra, sliced 1/2-inch thick

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 2-1/2 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, for 1 hour, and 10 minutes. Add shrimp; simmer 5 to 8 minutes.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart