Jambalaya Soup - cooking recipe

Ingredients

3 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can diced tomatoes with juice, undrained
4 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
1 1/2 cups chopped onions
1 cup thinly sliced celery
2/3 cup long grain rice (white or brown)
1 (3 ounce) fully cooked andouille sausages or (3 ounce) chorizo sausage, diced
8 skinless chicken drumsticks (about 2 LBS.)
1 red bell pepper, diced
1/2 lb cleaned medium shrimp (optional)
1/2 lb fresh okra, sliced 1/2 inch thick (optional)

Preparation

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!