Ingredients:

  • 1 pound (450g) Andouille sausage, sliced
  • 1 pound (450g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 pound (225g) cooked shrimp, peeled and deveined (optional)
  • 1 large yellow onion, chopped (approx. 1 1/2 cups)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 2 ribs celery, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 (4 ounce/113g) can diced green chilies, undrained
  • 1 cup (125g) frozen okra, optional
  • 1 1/2 cups (300g) long-grain white rice, uncooked
  • 3 cups (710ml) chicken broth
  • 1 (8 ounce/227g) can tomato sauce
  • 2 tablespoons Cajun or Creole seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 bay leaves

Instructions:

  1. Chop the onion, bell pepper, and celery. Mince the garlic. Slice the Andouille sausage and dice the chicken thighs.
  2. Add all ingredients (except shrimp, if using) to the slow cooker in the order listed.
  3. Mix everything thoroughly to ensure the rice is evenly distributed and the seasoning is well incorporated.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the rice is cooked through and the chicken is tender.
  5. If using shrimp, stir it in during the last 30 minutes of cooking. Cook until the shrimp is pink and cooked through.
  6. Before serving, remove the bay leaves.
  7. Taste and adjust seasoning with salt and pepper as needed.
  8. Ladle into bowls and serve hot.