Jambalaya Soup

Jambalaya Soup

3 cans (14-1/2 ounces) chicken broth

1 can (14-1/2 ounces) diced tomatoes, undrained

4 cloves garlic, crushed

1 teaspoon each dried thyme and dried marjoram

1/2 teaspoon cayenne pepper

1-1/2 cups chopped onion

1 cup celery, thinly sliced

2/3 cup long-grain brown rice

1 package smoked sausage

8 skinless chicken drumsticks (about 2 pounds) remove skin (It doesn't have to be drumsticks, can use any chicken pieces.)

1 red bell pepper, diced

1/2 pound medium shrimp, cleaned

In saucepan, bring broth, tomatoes, garlic, thyme, marjoram and cayenne to a boil.  In 5 or 6 quart slow cooker, mix onion, celery, rice, and sausage.   Add broth.   Tuck in drumsticks, meaty sides down.   Scatter bell pepper on top.   Cover; cook on low heat setting 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.   Add shrimp; cover.   Simmer 5 minutes until shrimp are cooked.   Remove drumsticks; remove bones, if desired.   Ladle soup into bowls; add chicken to each serving.