Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 12 oz andouille sausage, sliced into 1/2-inch rounds
  • 1 lb large shrimp, peeled and deveined
  • 1 large yellow onion, diced
  • 1 large green bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 14.5 oz can fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 3 cups low-sodium chicken broth
  • 1.5 cups long-grain white rice, uncooked
  • 1 tbsp Cajun seasoning
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 2 bay leaves

Instructions:

  1. Dice the onion, bell pepper, and celery into uniform pieces.
  2. Place the 1.5 lbs chicken thigh chunks and 12 oz sliced andouille sausage into the slow cooker.
  3. Layer the diced onion, pepper, celery, and 4 cloves of minced garlic over the meat.
  4. Sprinkle the Cajun seasoning, dried thyme, smoked paprika, and cayenne pepper over the top.
  5. Add the 14.5 oz can of tomatoes, 2 tbsp tomato paste, and 3 cups of chicken broth.
  6. Cover and cook on LOW for 3 hours.
  7. Stir in the 1.5 cups of uncooked rice and the 2 bay leaves.
  8. Cover and continue cooking on LOW for 30 minutes.
  9. Fold in the 1 lb of large shrimp.
  10. Cover and cook for another 15-20 minutes until the shrimp are pink and the rice is tender.