Ingredients:
2 pounds boneless, skinless chicken thighs
1 pound smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 pound extra large shrimp, peeled and de-veined
1 3/4 cups long-grain rice
Parsley, optional
Direction:
Combine chicken, sausage, onion, green pepper, celery, tomatoes,
garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart)
slow cooker. Cook on low for 5 hours.
Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.
Source: AllOfYou
Ingredients:
1 cup mushroom pieces, optional
1 teaspoon minced garlic clove
1/2 small onion, diced
1/2 green bell pepper, cut into chunks
3 cups chicken broth
1/2 lb. kielbasa, fully cooked
2 teaspoons butter
1 1/2 cups white rice
15 ounce diced tomatoes
Cayenne pepper, to taste
Directions:
Cut sausage into small pieces. Melt butter; sauté garlic, onion, bell
pepper, and mushrooms in large Fry Pan, over medium heat for 5 to 10
minutes or until onions are translucent. Add sausage and cook another a
few more minutes.
Add rice, sausage or shrimp, vegetables, chicken
broth, diced tomatoes, and cayenne pepper to pan. Stir briefly to evenly
distribute all ingredients. Cover and bring to a boil, reduce to simmer
for 10 minutes or until rice is cooked thru. Remove from heat; let sit
for 10 minutes.
Stir and enjoy!
Variations:
In place of
diced tomatoes, increase the chicken broth to 4 cups and use a 5 oz. can
of tomato paste in place of the diced tomatoes.
Use ½ lb. shrimp, fully cooked in place of Kielbasa.
Source: Internet
