4/5
(3 Votes)
Ingredients
- 1 can (28 ounces) diced tomatoes, undrained
- 1 pound Johnsonville® Andouille Sausage links, cubed
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 can (8 ounces) tomato sauce
- 1 cup diced onion
- 1 small sweet red pepper, diced
- 1 small green pepper, diced
- 1 cup chicken broth
- 1 celery rib with leaves, chopped
- 2 tablespoons tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons Cajun seasoning
- 1-1/2 teaspoons minced garlic
- 2 bay leaves
- 1 teaspoon Louisiana-style hot sauce
- 1/2 teaspoon dried thyme
- 1 pound cooked medium shrimp, peeled and deveined
- Hot cooked rice
Preparation
Step 1
* In a 5-qt. slow cooker, combine the first 16 ingredients.
* Cover and cook on low for 6-7 hours or until chicken is no longer pink.
* Stir in shrimp.
* Cover and cook 15 minutes longer or until heated through.
* Discard bay leaves.
* Serve with rice.
Yield: 8 servings