Cajun Slow Cooker (Print Version)
# Ingredients:
→ Proteins
01 -
1 large chicken breast (boneless and skinless), flattened evenly
02 -
½ pound raw shrimp (cleaned and without shells)
03 -
1 pack of andouille sausage
→ Vegetables
04 -
2-3 jalapeños, deseeded and without stems
05 -
1 yellow or white onion, finely chopped
06 -
3 bell peppers (red, green, and yellow or orange), chopped into cubes
07 -
1 tablespoon of finely chopped garlic
→ Base & Seasonings
08 -
3 tablespoons of cajun spice (store-bought or homemade)
09 -
½ teaspoon salt and pepper (adjust according to taste)
10 -
2 cups reduced-salt chicken stock
11 -
1 30-ounce tin of crushed tomatoes
12 -
1 ½ cups plain uncooked rice
13 -
Chopped cilantro or parsley for garnish (optional)
# Instructions:
01 -
Cut the chicken into bite-sized chunks. Slice the sausage into pieces about ¼ inch thick. If the shrimp has tails, take them off.
02 -
In a greased slow cooker, mix chicken, sausage, onions, peppers, jalapeños, tomatoes, garlic, chicken broth, cajun spice, and salt and pepper together. Put the lid on and let it cook on a low setting for 3 to 4 hours.
03 -
Mix the uncooked rice in and let everything cook for another 1 to 2 hours. The rice should soak up the liquid and become soft.
04 -
Roughly 20 minutes before serving, take off the lid, stir in the shrimp, then cover again and let it cook for 15 to 20 more minutes.
05 -
Stir everything together, sprinkle cilantro or parsley if you like, and serve warm.
# Notes:
01 -
Using two jalapeños keeps this dish mild. Use three if you'd like it hotter.
02 -
Keep leftovers in a sealed container in the fridge for up to three days.