INGREDIENTS
12 oz boneless skinless chicken breasts, finely diced
6 oz Andouille sausage (or any type of smoked sausage), sliced
1 green bell pepper, finely diced
1 medium red onion, chopped
2 celery stalks, chopped
8 oz white mushroom, sliced
2 cups tomato, diced
4 cloves of garlic, pressed or minced
1 tablespoon cilantro leaves, finely chopped
2 1/2 cups chicken broth
1/3 cup tomato paste
1 tablespoon olive oil
1 teaspoon Louisiana Hot Sauce
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon ground pepper
1 teaspoon ground cumin
12 oz raw large shrimp, peeled and deveined
2 cups Jasmine rice or regular white rice
INSTRUCTIONS
12 oz boneless skinless chicken breasts, finely diced
6 oz Andouille sausage (or any type of smoked sausage), sliced
1 green bell pepper, finely diced
1 medium red onion, chopped
2 celery stalks, chopped
8 oz white mushroom, sliced
2 cups tomato, diced
4 cloves of garlic, pressed or minced
1 tablespoon cilantro leaves, finely chopped
2 1/2 cups chicken broth
1/3 cup tomato paste
1 tablespoon olive oil
1 teaspoon Louisiana Hot Sauce
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon ground pepper
1 teaspoon ground cumin
12 oz raw large shrimp, peeled and deveined
2 cups Jasmine rice or regular white rice
INSTRUCTIONS
- Place all the ingredients in your crock pot, excluding shrimp and rice. Stir well.
- Set the crock pot on high and cook for 2-3 hours.
- About 40 minutes before serving, add rice and shrimp in the crock pot. Stir and make sure the rice is completely covered. Continue cooking on high for 40 minutes, until the rice is tender.