This easy, set-it-and-forget-it dish brings the bold flavors of the bayou with sausage, shrimp, and rice simmered in a rich tomato-based broth. During cold weather, I usually want to prefer this recipe, try at least once. A hearty, one-pot meal that’s full of Creole spice and perfect for feeding a crowd.
Ingredients
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (14-1/2 ounces) beef or chicken broth
- 1 can (6 ounces) tomato paste
- 3 celery ribs, chopped
- 2 medium green peppers, chopped
- 1 medium onion, chopped
- 5 garlic cloves, minced
- 3 teaspoons dried parsley flakes
- 2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1-1/4 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon hot pepper sauce
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 pound smoked sausage, halved and cut into 1/4-inch slices
- 1/2 pound uncooked medium shrimp, peeled and deveined
Instructions
Steps:
- In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage.
- Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
- Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight.
- Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
