 | | Directions | | In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cover, and cook 7-8 hours on low, or 3-4 hours on high. Stir in the shrimp during the last 30 minutes of cook time. |
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Prep Time: 15 minutes
Cook Time: 8+ hours
Servings: 12
|  | | Ingredients | | - | | 1 pound boneless, skinless chicken breasts, cut into 1 inch cubes |
| - | | 1 pound andouille sausage, sliced |
| - | | 1 can diced tomatoes (28 ounce can) |
| - | | 1 onion, chopped |
| - | | 1 green bell pepper, seeded, chopped |
| - | | 2 stalks celery, chopped |
| - | | 1 cup chicken broth |
| - | | 2 teaspoons dried oregano |
| - | | 2 teaspoons Cajun or Creole seasoning |
| - | | 1 teaspoon cayenne pepper |
| - | | 2 teaspoons dried parsley |
| - | | 1/2 teaspoon dried thyme |
| - | | 1 pound frozen peeled and cooked shrimp, thawed |
| - | | 2 cups cooked rice |
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