Ingredients
28 oz tomatoes, diced with juice (1 can)
500 g Andouille sausage
1 large onion, chopped
1 medium green bell pepper, chopped
1 cup celery, chopped
1 cup chicken broth
1 pound chicken breast, skinless, boneless, cut into cubes
½ lbs shrimp
1 large onion, chopped
2 tsp cajun seasoning
2 tsp paprika seasoning
2 tsp Italian seasoning
1 tsp cayenne pepper
½ tsp dried thyme
Preparation
If you’re using frozen ingredients, prepare them ahead by taking them out of the freezer and allowing them to thaw at room temperature.
Chop the sausages and chicken breast into cubes or bite-sized pieces. Chop the vegetables into small-size pieces, too.
Combine all ingredients in a slow cooker starting with chopped celery, bell pepper, and onions. Add andouille sausages, chicken breast, and unpeeled shrimp.
Stir in the seasonings including cajun, paprika, Italian, cayenne, and thyme. Mix the ingredients well until they are mostly coated with the seasonings. Then add one cup of chicken broth and a can of diced tomatoes with the juice.
Cover and cook for 5 to 6 hours on High or 7 to 8 hours on Low.
Stir the pot a couple of times during the last 30 minutes of slow cooking to further let the meat, vegetables, and seasonings blend.
