Ingredients:

  • lb Andouille Sausage, sliced
  • lbs Boneless, skinless chicken thighs, cubed
  • lb Raw Large Shrimp, peeled and deveined
  • large Yellow Onion, diced
  • medium Celery stalks, diced
  • large Green Bell Pepper, diced
  • cloves Garlic, minced
  • cups Chicken Broth (low sodium preferred)
  • (14.5 oz) can Diced Tomatoes, undrained
  • tablespoons Tomato Paste
  • tablespoons Cajun or Creole Seasoning Blend
  • teaspoon Dried Thyme
  • teaspoon Smoked Paprika
  • whole Bay Leaves
  • cups Long Grain White Rice

Instructions:

  1. Dice the onion, celery, and bell pepper (the Holy Trinity). Cube the chicken thighs and slice the sausage. Mince the garlic.
  2. Place the sliced sausage, cubed chicken, the Holy Trinity vegetables, and minced garlic into the bottom of the slow cooker insert.
  3. Stir in the diced tomatoes (with juice), tomato paste, Cajun seasoning, thyme, smoked paprika, and bay leaves over the contents.
  4. Pour the chicken broth over the mixture. Give everything a gentle stir to combine the seasonings.
  5. Secure the lid. Cook on LOW for 7–8 hours OR on HIGH for 4–5 hours. The chicken should be fork-tender.
  6. About 1 hour before serving time, stir in the long-grain white rice thoroughly. Ensure the rice is submerged beneath the liquid as much as possible.
  7. Replace the lid and continue cooking on HIGH for the final hour, or until the rice is tender and has absorbed most of the liquid. Stir gently halfway through this phase.
  8. If using, add the peeled shrimp in the final 20–30 minutes of cooking. Cook until they are pink and opaque throughout.
  9. Remove the bay leaves. Taste and adjust seasoning if necessary. Let stand for 5 minutes before fluffing gently with a fork and serving hot.