Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 12 oz smoked Andouille sausage, sliced into 1/2-inch rounds
  • 1 large yellow onion, finely diced
  • 2 medium green bell peppers, seeded and chopped
  • 3 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 can (28 oz) diced tomatoes, undrained
  • 1.5 cups low-sodium chicken bone broth
  • 1.5 cups long-grain white rice, uncooked
  • 2 tbsp Cajun seasoning
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 dried bay leaves
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. In a large skillet over medium-high heat, brown the sliced andouille sausage for 3–5 minutes until the edges are crispy and mahogany-colored. (Chef's Tip)
  2. Transfer the browned sausage into a 6-quart slow cooker. Add the chicken thigh chunks, diced onion, bell peppers, celery, and garlic.
  3. Stir in the diced tomatoes (with juice), chicken bone broth, Cajun seasoning, dried oregano, cayenne pepper, and bay leaves.
  4. Stir in the uncooked long-grain white rice. Cover and cook on Low for 6 hours 30 minutes, or until the rice is tender and has absorbed the spicy broth and the chicken collagen has broken down into a rich sauce.
  5. Remove the bay leaves and garnish with fresh chopped parsley before serving.