Ingredients
The following ingredients have 12 Servings
- 1 pound(s) boneless skinless chicken breasts
- - ****or****
- 1 pound(s) raw shrimp, peeled & deveined 61-70 ct and/or la crawfish tails (in place of chicken)
- 1 pound(s) andouille sausage, halved and sliced
- 1 pound(s) diced ham seasoning (i like the mini)
- 1 can(s) (28 oz) diced tomatoes with juice
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 cup(s) celery, chopped
- 4 cup(s) chicken broth, divided
- 2 teaspoon(s) dried oregano
- 2 teaspoon(s) dried parsley
- 2 teaspoon(s) creole seasoning (tony chachere's)
- 1 teaspoon(s) cayenne pepper
- 1 teaspoon(s) dried thyme
- 1 can(s) v-8 juice, 10.5 oz.
- 1 1/2 teaspoon(s) liquid crab boil (optional)
- 2 1/2 cup(s) raw converted rice (zatarain's or uncle ben's)
- - chopped fresh parsley or sliced green onion for garnish
Instruction
- In a slow cooker, mix the chicken, sausage, ham, tomatoes with juice, onion, green bell pepper, celery, and 1 cup beer or chicken broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
- Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.
- During the last hour (on high) or two hours (on low) add rice, liquid crab boil, V-8 and chicken stock. Mix well, cover and cook until rice is done and broth is absorbed.
- Stir in the shrimp and/or crawfish tails during the last 30 minutes of cook time.
- Garnish with fresh parsley or green onions.
