Jambalaya Soup Recipe

In a saucepan, bring the chicken broth, canned tomatoes, minced garlic, marjoram, thyme, and cayenne pepper to a boil. This will infuse the liquid with all those aromatics.

Meanwhile, in a 5- or 6-quart slow cooker, combine the chopped onion, celery, brown rice, and sliced andouille or chorizo sausage.

Pour the hot broth mixture over the ingredients in the slow cooker. Tuck the skinned chicken drumsticks into the liquid, meaty-sides down, ensuring they're mostly covered.

Cover the slow cooker and cook on LOW for 7 to 8 hours, or on HIGH for 2 1/2 to 3 hours, until the rice has softened and the chicken is tender and easily pulls from the bone. Once cooked, uncover and turn the slow cooker setting to HIGH.

Carefully remove the chicken drumsticks from the soup. If you prefer, remove the meat from the bones and shred or chop it. Ladle the soup into bowls and add a portion of chicken to each serving.

Alternatively, for a stovetop version, combine all ingredients except the shrimp and okra in a 5- or 6-quart covered Dutch oven. Simmer this mixture for 1 hour and 10 minutes, or until the rice is tender and the chicken is cooked through.