Ingredients:

  • lb Smoked Andouille Sausage, sliced 1/2 inch thick
  • lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
  • Tbsp Olive Oil
  • large Yellow Onion, chopped
  • stalks Celery, chopped
  • large Green Bell Pepper, chopped
  • cloves Garlic, minced
  • Tbsp Creole or Cajun Seasoning
  • tsp Dried Thyme
  • /2 tsp Dried Oregano
  • Bay Leaves
  • (14.5 oz) can Diced Tomatoes, undrained
  • cups Low-sodium Chicken Broth
  • Tbsp Worcestershire Sauce
  • cups Long-grain white rice, uncooked
  • cup Frozen or fresh sliced Okra (optional)
  • /2 cup Green Onions, thinly sliced (for garnish)
  • /4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. In a large skillet over medium-high heat, brown the sliced Andouille sausage until lightly crisped; remove with a slotted spoon and set aside, leaving the rendered fat in the pan.
  2. Season the chicken pieces lightly and sear them quickly in the same fat until just browned on the edges. Remove and set aside with the sausage.
  3. Reduce heat to medium. Add the onion, celery, and bell pepper to the skillet. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
  4. Transfer the sautéed vegetables and garlic directly into the slow cooker insert.
  5. Add the browned sausage, seared chicken, Creole seasoning, thyme, oregano, bay leaves, diced tomatoes (with juice), broth, and Worcestershire sauce to the slow cooker. Stir well to combine.
  6. Cover and cook on Low for 6–7 hours or High for 3–3.5 hours. The chicken should be very tender.
  7. Skim any excess surface fat gently using a large spoon or ladle.
  8. Stir in the uncooked white rice and the okra (if using). Give everything a good stir, ensuring the rice is submerged.
  9. Cover and continue cooking on High for 45 minutes to 1 hour or Low for 1.5 hours, or until the liquid is absorbed and the rice is fluffy and tender.
  10. Remove the bay leaves. Taste and adjust seasoning, adding more salt, pepper, or Creole seasoning as needed. Let stand, covered, for 10 minutes before serving. Fluff gently and garnish with sliced green onions and fresh parsley.