Ingredients
extra-virgin olive oil
1 lb. boneless skinless chicken breast, cut into 1" cubes
6 oz. andouille sausage, cut into 1/4" slices
2 garlic cloves, minced
1 onion, chopped
1 green bell pepper, seeded and chopped
1 jalapeno chili, seeded and chopped
2 celery stalks, chopped
1 tbsp. chopped fresh thyme
Freshly ground black pepper
2 tsp. Cajun seasoning
3 c. low sodium chicken broth
28 oz. can diced tomatoes
12 large shrimp, peeled and deveined
2 c. cooked long-grain rice
Chopped scallions, for garnish
Preparation
Step 1In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add chicken and season with 1/2 teaspoon salt. Cook 4 to 5 minutes, stirring occasionally, then transfer chicken to a 6-quart slow cooker. Add sausage to skillet and lightly brown for 2 minutes, then add to slow cooker. Add garlic, onion, green pepper, jalapeño, celery, and thyme to skillet and season with 1 teaspoon salt and 1/2 teaspoon pepper. Stir occasionally for 5 minutes. Add mixture to slow cooker along with cajun seasoning, chicken broth, and diced tomatoes. Cover and cook on low, 4 hours.Step 2In the same skillet over medium-high heat, cook shrimp until pink, about 3 minutes per side. Season with salt and set aside.Step 3Cook rice according to package instructions and set aside. After 4 hours, add rice to slow cooker and simmer 15 minutes. Add shrimp for the last 5 minutes until warmed through.Step 4Garnish with chopped scallions.
