Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 12 oz andouille sausage, sliced into 1/2-inch rounds
  • 1 lb large shrimp, peeled and deveined
  • 1 large yellow onion, finely diced
  • 2 large stalks celery, chopped
  • 1 large green bell pepper, seeded and diced
  • 4 cloves garlic, minced
  • 14.5 oz fire-roasted crushed tomatoes
  • 2 cups low-sodium chicken stock
  • 2 tbsp Creole seasoning
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1.5 cups long-grain white rice, rinsed
  • 1/2 cup fresh parsley, chopped
  • 4 green onions, sliced

Instructions:

  1. Heat a large skillet over medium-high heat. Add the chicken thigh pieces and brown for 3-4 minutes. Transfer the chicken to the slow cooker.
  2. Add the sliced andouille sausage to the same skillet and sear until edges are crispy and fat has rendered. Use a slotted spoon to transfer sausage to the slow cooker.
  3. Add the diced onion, celery, bell pepper, garlic, crushed tomatoes, chicken stock, Creole seasoning, oregano, paprika, and bay leaves to the slow cooker. Stir to combine with the meat.
  4. Cover and cook on LOW for 6 hours until the chicken is tender.
  5. Approximately 60 minutes before serving (on Low), stir in the rinsed long-grain rice. Cover and continue cooking until rice is tender.
  6. Stir in the raw shrimp during the last 30 minutes of cooking until pink and opaque. Garnish with parsley and green onions before serving.