• Cooking Time:
  • Servings:
  • Preparation 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.


Categories: Misc. Soup/Stew  Soup  Soup 

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