Sunday, November 16, 2014

Cajun Chicken & Sausage {Slow-cooker}

Do you want to come home to a nice warm dinner on a crisp cool day?  Try this recipe for Cajun Chicken and Sausage!  This recipe is a compilation of several recipes I found online, plus some my own adaptations based on our preferences with regards to Cajun and Creole cooking.  I hope you enjoy this recipe!

Cajun Chicken and Sausage {Slow-Cooker}
Inspired by: 

1 pound boneless, skinless chicken breasts
12 ounces smoked Andouille sausage*, cut into small rounds
1 c chopped onion
2 cloves minced garlic
1½ c low sodium chicken broth*
1 can (14.5 ounces) diced tomatoes 
4 T tomato paste
1 green bell pepper, chopped
1 t black pepper
½ t white pepper
¼ t cayenne pepper
1 t thyme
¼ t oregano
Salt, to taste
Green onions, chopped, for topping
File powder, to taste
Rice for serving

Place the all ingredients in the slow cooker, except for green onion, file powder and rice. Cover and cook on low for 8 hours or high for 4 hours.

Cook rice according to package instructions.  While rice is cooking, shred the chicken directly in the slow cooker.  Taste to see if any additional salt is needed.  Mix in file powder to taste, if desired.  Serve in bowls topped with a scoop of rice and sprinkled with green onions.

*If you are on a gluten-free diet, make sure your broth and sausage are gluten free.  I just saw online that Johnsonville makes a gluten-free Andouille sausage.

Notes:  I used tomato sauce in place of the diced tomatoes because one of my kids doesn't like 'chunks'.  I also omitted the bell pepper because it isn't a favorite at my house.  But with these minor adjustments, it was gobbled right up by everyone!

No comments:

Post a Comment