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    Servings: Not specified

    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.

    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

    Parsed from recipe text (no separate ingredient records).

    Comments

    Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 7 hours Yield: 4 servings