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Jambalaya Soup

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“Found this in a magazine a couple of years ago and it is something I make often,I leave out and add things depending on what I have on hand.Have fun and hope you enjoy!”
READY IN:
7hrs 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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!

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