Jambalaya Soup

"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!"
photo by vrvrvr photo by vrvrvr
photo by vrvrvr
Ready In:
7hrs 10mins




  • 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!

Questions & Replies

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  1. KeyWee
    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!!!
  2. d2treader2000
    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.
  3. Bloody Cactus
    Very nice, I would only do half cup of rice in future or more chicken stock as mine came out _very_ thick.
  4. vrvrvr
    Yeee-ummmy! Nice and spicy, but not blow-your-head-off hot, which was just right for us. Used leftover chicken breast and lit'l smokies for the sausage, and plenty of shrimp. We started this in the crock pot while out visiting family on Christmas Day, then came home and finished on the stove so that the brown rice would hurry up and finish, and added the shrimp during the last 5 minutes. I also thickened things up with a little cornstarch. Made for hearty eating and totally enjoyable. We garnished each steaming cup with some fresh Parmesan cheese. Great! Thanks!
  5. cookinpossum
    This was great! I did make a few changes though. I seared the chicken (I used thighs) and the smoked sausage then set those aside. I then sauteed my onions, celery and peppers(I used a frozen pre-chopped blend) in this oil left after searing the chicken and sausage. I put the broth and tomatoes in another pot and added the sauteed onion mixture to that. I added a tsp of Cajun seasoning and 1/2 tsp of Ms. Dash Southwest Chipotle seasoning to the broth/tomato mixture and then placed the chicken in that to boil and finish cooking. Once chicken was done I removed it to cool. After the chicken cooled I deboned it and shredded it and put it back in the broth/tomato mixture along with the sausage, rice (I had instant rice)shrimp and okra and cooked for another 5-10 minutes. This was just right for me. It wasn't too hot. I took it to a church potluck and I only had enough left to take one serving for my lunch the next day! Thanks for a great recipe that can be adjusted to suit personal tastes.


I was born and raised in southern Louisiana but right now Im livin in California so I guess that makes me a California Cajun!I am married and we have 3 kids a girl 9 and a boy 5 and a new baby girl 9 months.I am an EMT but for now I am staying home with my kids!So my time is spent cooking,cleaning,cooking,cleaning...You get the picture right!!As for cookbooks the only one I need is right here with all ya'!ll
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