Ingredients:

  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 12 oz andouille sausage, sliced into rounds
  • 1 lb raw large shrimp, peeled and deveined
  • 1 large yellow onion, diced
  • 2 green bell peppers, diced
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 jalapeño, finely minced and seeded
  • 28 oz crushed fire-roasted tomatoes
  • 2 cups low-sodium chicken broth
  • 2 tbsp salt-free Cajun seasoning
  • 1 tsp dried thyme
  • 1 tbsp Worcestershire sauce
  • 1.5 cups long-grain converted (parboiled) rice

Instructions:

  1. Heat a large cast-iron skillet over medium-high heat. Brown the sliced andouille sausage for 3-4 minutes until the edges are crispy and dark. Transfer the sausage to the slow cooker.
  2. Add the chicken thigh pieces to the remaining fat in the skillet and sear for 2 minutes to seal the exterior. Transfer the chicken to the slow cooker.
  3. Add the diced onion, bell peppers, celery, minced garlic, jalapeño, crushed tomatoes, chicken broth, Cajun seasoning, dried thyme, and Worcestershire sauce to the slow cooker. Stir well to combine.
  4. Cover and cook on LOW for 7 hours (or HIGH for 3 to 4 hours).
  5. Stir in the long-grain converted rice. Cover and cook on High for another 30 minutes until the rice has absorbed most of the liquid.
  6. Gently fold in the raw shrimp. Cover and cook for another 10 to 15 minutes until the shrimp are pink, opaque, and curled.