Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 pound andouille sausage, diced
- 1 (28-ounce) can diced tomatoes
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 cup reduced-sodium chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons Cajun or Creole seasoning
- 1 teaspoon hot sauce
- 2 bay leaves
- 1/2 teaspoon dried thyme
- 1 pound frozen peeled and cooked shrimp, thawed
- 2 cups cooked rice
Directions
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
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By andccal
on June 14, 2013
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LOVED it! I used boneless skinless chicken thighs and I didn't dice them. I also used Goya Yellow Rice! SUPER SUPER easy!!! Flavor was FAB and I thought it tasted like you slaved all day!! :
By crystalh19
on March 10, 2013
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Truly FABULOUS ! I used 14 oz/1can tomatos, added garlic and extra celery stalk. Used zataran's creole seasoning. fabulous flavor, super easy. On my GO TO menu list. If you want ALOT of sauce, go ahead and use 28 oz tomatos/2 cans. I just used one can and that was plenty. I also made Zatarans Jambalya rice mix, and spooned this receipe over the top of the rice. The combination of seasonings and proteins was delicious. And this recipe is so super simple to make. LOVE IT !
By Tait
Georgia
on March 07, 2013
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This was tasty and satisfying. Not overly spicy, so I think you could amp it up depending on your Cajun spice blend. Served it over Vigo Cajun Jambalaya Rice. Definitely makes enough to feed a small crowd.
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