Ingredients
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3 (14 1/2 ounce) cans chicken broth
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4 cloves garlic, crushed
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1 teaspoon dried thyme
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1 teaspoon dried marjoram
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1/2 teaspoon cayenne pepper
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1 cup thinly sliced celery
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2/3 cup long grain rice (white or brown)
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8 skinless chicken drumsticks (about 2 LBS.)
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1 red bell pepper, diced
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1/2 lb cleaned medium shrimp
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1/2 lb fresh okra, sliced 1/2 inch thick
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1 1/2 cups chopped onions
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1 (14 1/2 ounce) can diced tomatoes with juice, undrained
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1 (3 ounce) fully cooked andouille sausages or 1 (3 ounce) chorizo sausage, diced
Instructions
- In a saucepan,bring broth,tomatoes,garlic,herbs and cayenne to a boil.
- In a 5-or6-qt slow-cooker, mix onion,celery,rice and sausage.
- Add broth.
- Tuck in drumsticks,meaty side down,to cover.
- Scatter bell peppers on top.
- 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.
- Uncover then 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 in soup bowls and add chicken to each bowl.
- MY NOTES:You may add or subtract to your liking.
- I have used chicken thighs and chicken breasts and I have also used smoked sausage.
- Use more or less seasonings or add different ones.
- I also make this in my dutch oven on the stove top.
- 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.
- Have fun!