Ingredients
Scale
- 1 package andouille sausage, sliced into ¼ inch pieces
- ½ pound uncooked shrimp, peeled and de-veined
- 1 large boneless skinless chicken breast, chopped into 1-inch pieces
- 3 bell peppers (one each of green, red, and yellow or orange), diced
- 1 white or yellow onion, diced
- 2–3 jalapeños, seeds and stems removed, diced
- 1 ½ cups uncooked white rice
- 2 cups low sodium chicken broth
- 1 30-ounce can crushed tomatoes
- 1 tablespoon minced garlic
- 3 tablespoons Cajun seasoning
- ½ teaspoon each salt and pepper, or to taste
- Cilantro or parsley, for topping (optional)
Instructions
- Combine the Base: In a greased slow cooker, add the sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, minced garlic, Cajun seasoning, and salt and pepper. Stir to mix well.
- Cook on Low: Cover and cook for 3-4 hours on low.
- Add Rice: Stir in the rice and continue to cook for another 1-2 hours, or until the rice is tender.
- Finish with Shrimp: About 20 minutes before serving, add the shrimp, stir, cover, and cook for an additional 15-20 minutes.
- Serve: Stir well, garnish with chopped cilantro or parsley if desired, and serve hot.
Notes
- Jalapeños: Adjust the number of jalapeños according to your spice preference. For a milder flavor, you might only use two, but add a third if you like it hotter.
- Serving Suggestion: This dish is hearty and complete on its own but can be served with a side of crusty bread or a simple green salad for a fuller meal.
- Prep Time: 20 minutes
- Cook Time: 6 hours