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    You are in: Home / Recipes / Jambalaya Soup Recipe
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    Jambalaya Soup

    Jambalaya Soup. Photo by vrvrvr

    1/1 Photo of Jambalaya Soup

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 10 mins

    10 mins

    7 hrs

    crawfish pie's Note:

    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!

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    Units: US | Metric


    1. 1
      In a saucepan,bring broth,tomatoes,garlic,herbs and cayenne to a boil.
    2. 2
      In a 5-or6-qt slow-cooker, mix onion,celery,rice and sausage.
    3. 3
      Add broth.
    4. 4
      Tuck in drumsticks,meaty side down,to cover.
    5. 5
      Scatter bell peppers on top.
    6. 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. 7
      Uncover then turn to high.
    8. 8
      Add shrimp and okra;cover.
    9. 9
      Simmer 5 minutes,until shrimp are cooked and okra is crisp tender.
    10. 10
      Remove drumsticks;remove bones,if desired.
    11. 11
      Ladle in soup bowls and add chicken to each bowl.
    12. 12
      MY NOTES:You may add or subtract to your liking.
    13. 13
      I have used chicken thighs and chicken breasts and I have also used smoked sausage.
    14. 14
      Use more or less seasonings or add different ones.
    15. 15
      I also make this in my dutch oven on the stove top.
    16. 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. 17
      Have fun!

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    Ratings & Reviews:

    • on May 06, 2002


      Crawfish Pie - this is excellent!! I didn't change a thing except to use skinless chicken thighs, and added a green bell pepper along with the red one. Thick & delicious with great jambalaya flavors! I made this in my 6-quart crockpot, slow simmered all day. My neighbors were forming a line at my back door!! Thanks, CP! - 5 stars!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 16, 2009

      Thank you for sharing, made it with my own additions and subtractions. I am not much for spicy spicy. So we used regular ham. Hot enough for us. We have now made it 3 times. And none is ever left!! Thanks again.

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    • on June 09, 2008


      Very nice, I would only do half cup of rice in future or more chicken stock as mine came out _very_ thick.

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    Read All Reviews (5)


    Nutritional Facts for Jambalaya Soup

    Serving Size: 1 (421 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 224.3
    Calories from Fat 56
    Total Fat 6.3 g
    Saturated Fat 1.9 g
    Cholesterol 53.8 mg
    Sodium 777.9 mg
    Total Carbohydrate 20.3 g
    Dietary Fiber 1.9 g
    Sugars 3.9 g
    Protein 20.3 g

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