Jambalaya Soup

• 3 (14 1/2 ounce) cans chicken broth
• 1 (14 1/2 ounce) can diced tomatoes with juice, undrained
• 4 cloves garlic, crushed
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups chopped onions
• 1 cup thinly sliced celery
• 2/3 cup long grain rice (white or brown)
• 1 (3 ounce) fully cooked andouille sausages or (3 ounce) chorizo sausage, diced
• 8 skinless chicken drumsticks (about 2 LBS.)
• 1 red bell pepper, diced
• 1/2 lb cleaned medium shrimp (optional)
• 1/2 lb fresh okra, sliced 1/2 inch thick (optional)

1. In a saucepan,bring broth,tomatoes,garlic,herbs and cayenne to a boil.
2. In a 5-or6-qt slow-cooker, mix onion,celery,rice and sausage.
3. Add broth.
4. Tuck in drumsticks,meaty side down,to cover.
5. Scatter bell peppers on top.
6. Cover;cook on low-heat setting 7-8 hrs,or on high for2 1/2-3 hrs,until rice has softened and chicken is tender.
7. Uncover then turn to high.
8. Add shrimp and okra;cover.
9. Simmer 5 minutes,until shrimp are cooked and okra is crisp tender.
10. Remove drumsticks;remove bones,if desired.
11. Ladle in soup bowls and add chicken to each bowl.
12. MY NOTES:You may add or subtract to your liking.
13. I have used chicken thighs and chicken breasts and I have also used smoked sausage.
14. Use more or less seasonings or add different ones.
15. I also make this in my dutch oven on the stove top.
16. If you do it this way cook everything but the shrimp and okra for about an hour&10 min,then add shrimp and okra and simmer for about 5 more minutes.
17. Have fun!

chicken broth, tomatoes, garlic, thyme, marjoram, cayenne pepper, onions, celery, long grain rice, sausages, chicken, red bell pepper, shrimp, fresh okra

Taken from www.food.com/recipe/jambalaya-soup-25601 (may not work)