- Chicken breast or thighs, cut into pieces
- Smoked sausage, sliced
- Raw shrimp, peeled and deveined
- Long grain rice
- Onion, chopped
- Bell peppers, chopped
- Celery, chopped
- Garlic, minced
- Diced tomatoes (canned)
- Chicken broth
- Tomato paste
- Paprika
- Dried thyme
- Oregano
- Cajun seasoning
- Bay leaves
- Salt
- Black pepper
- Olive oil
- Heat olive oil in a skillet and brown sausage slices for extra flavor.
- Transfer sausage to slow cooker and add chicken, onion, bell peppers, celery, and garlic.
- Stir in diced tomatoes, tomato paste, chicken broth, paprika, thyme, oregano, Cajun seasoning, bay leaves, salt, and black pepper.
- Cover and cook on low for 5–6 hours or high for 3–4 hours.
- Stir in rice 30–40 minutes before serving and cook until tender.
- Add shrimp in the last 10–15 minutes and cook until done.
- Remove bay leaves, adjust seasoning, and serve hot.
Notes
- Use andouille sausage for authentic flavor.
- Add okra for a traditional variation.
- Adjust Cajun seasoning for spice level.
- Store leftovers in refrigerator for up to 4 days.
- Reheat with a splash of broth to loosen rice.
- Freeze for up to 2 months.
- Author: oussama
- Prep Time: 15 minutes
- Cook Time: 5-6 hours