Description
A hearty Cajun-style one-pot meal featuring smoky Andouille sausage and tender chicken thighs simmered with the ‘Holy Trinity’ of vegetables and long-grain rice.
Ingredients
Scale
- 1 lb Andouille sausage, sliced into rounds
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 2 stalks celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 cups long grain white rice, rinsed
- 3 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a skillet over medium-high heat. Brown the sausage and chicken until golden; remove from pan.
- Place diced onion, celery, bell pepper, and minced garlic into the slow cooker.
- Add the browned sausage and chicken on top of the vegetables.
- Stir in the Cajun seasoning and Worcestershire sauce.
- Pour in the chicken broth and stir gently to combine.
- Cover and cook on low for 6 hours (or high for 3 hours).
- Stir in the rinsed white rice, ensuring it is submerged in the liquid.
- Cover and cook on high for 45 to 60 minutes until the liquid is absorbed and rice is tender.
- Turn off the heat and let the dish rest for 10 minutes before fluffing with a fork.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Cajun