Jambalaya Soup
Jambalaya Soup is a Cajun main course. This recipe makes 8 servings with 293 calories, 26g of protein, and 12g of fat each. For $1.8 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe from Foodista requires marjoram, chicken drumsticks skinned, canned tomatoes, and chicken broth. It is a good option if you're following a gluten free and
Instructions
- 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.
- 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.
- 3
Add shrimp and okra; cover. Simmer 5 minutes, until shrimp are cooked and okra is crisp-tender.
- 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.
- 5
Add shrimp and okra; simmer 5 to 8 minutes.This recipe yields 8 servings.
Recipe from foodista.com
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Ingredients (15)
- •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