Jambalaya Soup

• 3 ounces chicken broth 14 1/2 ea
• 1 can diced tomatoes with juice 14 1/2 oz
• 4 garlic cloves crushed
• 1 teaspoon dried thyme
• 1 teaspoon marjoram dried
• 1/2 teaspoon cayenne pepper
• 1 1/2 cups chopped onion
• 1 cup celery thinly-sliced
• 2/3 cup long grain brown rice
• 3 ounces andouille fully cooked
• chorizo sausage diced
• 8 chicken drumsticks skinned
• 1 red bell pepper diced
• 1/2 pound medium shrimp peeled, deveined
• 1/2 pound okra fresh, cut 1/2" slices

1. 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.
2. 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.
3. 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.
4. This recipe yields 8 servings.

chicken broth, tomatoes, garlic, thyme, marjoram dried, cayenne pepper, onion, celery, long grain brown rice, sausage, chicken, red bell pepper, shrimp, okra

Taken from www.yummly.com/recipe/Jambalaya-Soup-1660834 (may not work)