Ingredients
- 3 ounces fully cooked andouille or
- 2/3 cup long-grain brown rice
- 1 14.5-oz. can fire-roasted diced tomatoes, no salt added
- 1/2 teaspoon cayenne pepper
- 1 cup thinly-sliced celery
- 3 ounces can chicken broth - (14 ½ ea)
- 8 chicken drumsticks skinned
- chorizo sausage diced
- 1 teaspoon dried marjoram
- 1/4 tsp. dried thyme
- 4 garlic cloves crushed
- 1/2 pound fresh okra cut ½" slices
- 3/4 cup onion, chopped
- 1 red bell pepper diced
- 1/2 pound medium shrimp peeled, deveined
Ready In 45 Minutes
Servings: 8
Cooking Instructions
Step 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.
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INGREDIENTS:
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EQUIPMENT:
Step 2
- 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.Uncover; turn to HIGH.
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INGREDIENTS:
- Length: 660 minutes
Step 3
- Add shrimp and okra; cover. Simmer 5 minutes, until shrimp are cooked and okra is crisp-tender.
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INGREDIENTS:
- Length: 5 minutes
Step 4
- 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, 1 hour and 10 minutes.
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INGREDIENTS:
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EQUIPMENT:
- Length: 70 minutes
Step 5
- Add shrimp and okra; simmer 5 to 8 minutes.This recipe yields 8 servings.
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INGREDIENTS:
- Length: 5 minutes