- 2 pounds chicken thighs, cut into bite-size pieces
- 1 pound andouille sausage, sliced
- 1 (12 ounce) package mirepoix (diced celery, carrots and onions)
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1/2 cup chopped green bell pepper
- 3 cloves garlic, minced
- 2 cups Swanson® Chicken Broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 cups converted long-grain white rice
- 1 tablespoon chopped fresh parsley (optional)
- Combine chicken, sausage, mirepoix mix, diced tomatoes, bell pepper, garlic, Swanson(R) Chicken Broth, Cajun seasoning, thyme, and oregano in a slow cooker. Cook on High until chicken is tender, 4 to 5 hours. Stir occasionally. During the last 30 minutes, add rice and shrimp; stir to combine. Turn off slow cooker.
- Let stand, covered, for at least 15 minutes to allow rice to absorb most of the remaining liquid. Garnish with fresh parsley, if desired.
05/08/2018
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