Now, I know that this is never going to compare to that amazing experience that I had so many years ago, but it’s one of the only ways that I can feel those same excitements at home. It’s nice to be able to share this flavor with my husband too. He always sits and listens so intently when I talk about the trip I took before we met. Who knows? Maybe one day we will go back there together. I know I wouldn’t mind a bit! Check out what they are saying about this recipe over at Group Recipes:
“I made this for my family, and they LOVED it! Even my dad who hates spicy food. It was nice and juicy with just enough spicy flavor.”
Everyone in my family loves this dish. I make it as often as I can!
Ingredients
1 pound skinless, boneless chicken breast halves – cut into 1 inch cubes
1 pound andouille sausage, sliced
1 (28 ounce) can Hunt’s diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup Swanson chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails
Uncle Ben’s cooked rice as desired
Instructions
In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth.
Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
Stir in the shrimp during the last 30 minutes of cook time.
Stir in some cooked rice as desired or just serve over cooked rice
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Quick Tip: Toss in your favorite shredded cheese before serving.
Thanks again to Group Recipes for this simple and tasty recipe.