Enjoy this recipe from Slow-Cooking All Year ‘Round.
Submitted by: Valarie Dennard from Palatka, FL
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 lb. andouille sausage, sliced
28-oz. can diced tomatoes
1 onion, chopped
1 green pepper, chopped
1 c. celery, chopped
1 c. chicken broth
2 t. dried oregano
2 t. dried parsley
2 t. Cajun seasoning
1 t. cayenne pepper
1/2 t. dried thyme
1 lb. frozen cooked shrimp, thawed cooked white rice
Place all ingredients except shrimp and rice in a slow cooker; mix well. Cover and cook on low setting for 7 to 8 hours, or on high setting for 3 to 4 hours. Add shrimp during the last 30 minutes of cooking time. Serve over hot cooked rice. Makes 10 to 12 servings.