Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut in 1-inch cubes
- 1 pound andouille sausage, cut in 1/4-inch slices
- 1 can (28 ounces) crushed tomatoes
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 cup sliced celery
- 3 cloves garlic, minced
- 3 bay leaves
- 1 cup chicken broth
- 1/2 cup dry white wine
- 2 teaspoons Creole seasoning
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 1/2 pounds raw shrimp, peeled and deveined
- 2 cups quick cooking rice
Directions
- In a slow cooker crock, combine all ingredients except shrimp and rice. Stir well.
- Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 5 1/2 to 6 hours.
- Stir in rice and shrimp.
- Cover and cook for an additional 15 minutes or until shrimp is opaque and rice is tender.
Serves: 10-12
