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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This is absolutely delicious and is best served over rice. Also, you can use 3 lbs. of any of the meats such as all sausage or all chicken. Read more . It still has great flavor. However if you make it all chicken, then add a bit more spice to it because the sausage has it's own spice that won't be there if it's gone. Just a tip. Ingredients:
1 lb. raw chicken, cubed |
1 lb. conecuh sausage (or andouille will suffice in a pinch), sliced |
1 lb. shrimp, pre-cooked and peeled (reserved for last few minutes) |
1 c. chicken broth |
1-2 tbs louisiana or frank's hot sauce (depends on taste) |
1 (6 oz) can tomato paste |
1 (28 oz) can diced tomatoes, undrained |
2 chicken bouillon cubes |
2 tsp cajun seasoning |
1 tsp oregano, dried |
1 tsp basil, dried |
1 clove garlic, minced |
2 bay leaves |
1/2 tsp. dried thyme |
1 onion, chopped |
1 bell pepper, chopped |
Directions:
1. Combine broth, tomato paste and hot sauce in slow cooker.
2. Stir in seasonings and bouillon (it's okay if they're not dissolved yet), followed by tomatoes, then the vegetables, and finally the chicken and sausage.
3. NOTE: Do NOT add the shrimp yet.
4. Gently stir to combine well.
5. Cook on LOW for 7 hours or HIGH for 3 hours.
6. Gently stir in shrimp during last 10-20 min. of cooking time, you want to heat it through.
7. Serve over hot cooked rice.
8. TIP: This freezes very well and is easy to reheat on the stove. It's just YUMMY and especially so if you use Conecuh sausage.
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