Slow Cooker Chicken and Sausage Creole

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This New Orleans-inspired Slow Cooker Chicken and Sausage Creole simmered in a rich tomato broth, is perfect to make for Fat Tuesday!

This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday! Slow Cooker Chicken and Sausage Creole

This delicious one-pot creole dish is a quick and easy weeknight meal that’s light in calories, but heavy in flavor. Just put all ingredients into the slow cooker (it takes just 15 minutes to prep) and let it simmer all day. It’s wonderful served over rice (or cauliflower rice).

I’m excited to share another guest post from my friend Heather K. Jones. She’s a dietitian and the nutrition expert for The Skinnytaste Cookbook and Skinnytaste Fast and Slow (affil link), please welcome her!

Hi Everyone, I’m Heather K. Jones. I’m a registered dietitian and the founder of Feel Better Eat Better, an online weight loss program for women who struggle with emotional eating, binge eating, overeating or body image issues—click HERE to sign up for my free weight loss workshop coming soon!

This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday!

I love New Orleans… and I love creole food! It’s hearty, comforting and soooooo satisfying. Creole cuisine is a blend of the many cultures of New Orleans including French, Spanish, West African, Haitian, German, and Italian, just to name a few.

How To Make Chicken and Sausage Creole


And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!
This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday! This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday!
This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday!
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4.74 from 72 votes
Did you make this recipe?

Slow Cooker Chicken and Sausage Creole

383 Cals 34 Protein 37 Carbs 10.5 Fats
Prep Time: 15 mins
Cook Time: 4 hrs
Total Time: 4 hrs 15 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: American
This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect to make for Fat Tuesday!


  • 1 ½ pounds boneless, skinless chicken thighs, trimmed of fat
  • 9 ounces chicken Andouille sausage, sliced into rounds
  • 1 cup chopped onions
  • 1/2 cup chopped carrots
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 cup low sodium chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 3 ounces 1/2 a 6-ounce can tomato paste
  • 1/2 cup tomato sauce
  • 1 ¾ teaspoons Creole seasoning
  • Dash of cayenne pepper
  • 3 scallions, chopped (for garnish)
  • 3 cups cooked brown rice, for serving (optional)


  • Place all of ingredients in the slow cooker.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours.
  • Shred the chicken and add it back to the slow cooker.  Evenly distribute the creole among 6 bowls and top each with green onions. Serve alone or over brown rice.



Serving: 1cup, Calories: 383kcal, Carbohydrates: 37g, Protein: 34g, Fat: 10.5g, Saturated Fat: 2.5g, Cholesterol: 139.5mg, Sodium: 1287.5mg, Fiber: 5g, Sugar: 7g
WW Points Plus: 9
Keywords: chicken and sausage creole, chicken sausage creole, crock pot creole chicken with sausage, slow cooker chicken and sausage creole, slow cooker creole chicken with sausage

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  1. I doubled creole spice; I enjoyed, not for the faint of heart.

  2. Really love this one! I dump all ingredients into the instant pot and cook for 24 minutes. I go a little heavy on the creole spice. It’s even better the next day. Pour over cauli rice for me and regular rice for the boys who can eat anything and still be skinny!

  3. I could only find cooked Chicken Andouille Sausage. Would I still throw it in at the beginning with the raw chicken or is it better to wait and put it in towards the end of cooking? Thanks for all your amazing recipes! I can’t wait to try this one.

  4. I haven’t read all the comments.  I did not use carrots but green bell pepper instead, used a can of rotel tomatoes, no cayenne and next time will add some Okra to thicken it just a smidge.  Splash of Tabasco in my bowl and this was AWESOME!  Might throw in a few shrimp at the end next time .. just because 😎

  5. Would it be ok to substitute a chicken sausage in this recipe?

  6. This recipe is a family favorite. We found it too soupy for our tastes, so I omitted the chicken stock and instead threw in a teaspoon of Penzey’s chicken soup base for flavor.

  7. This was realllllyyyy good. We love Cajun food so this was an easy healthy option for us. 

  8. This came out delicious and couldn’t be easier. I didn’t have creole seasoning so I googled a recipe for it and had all the spices on hand! I will definitely make this again. I think next time I’ll dump a bag of frozen cauliflower rice in the crockpot when it’s done. That will cool it off and keep it low carb! 

  9. I hate people that change recipes and then complain, I did change some things but the overall recipe was a winner. Some said it was a little under spiced but from a spice and garlic standpoint, the “masses” don’t always like things heavy so adjust to your taste. True andouille sausage or kielbasa are already cooked/smoked so you should not worry about adding “raw” sausage.

    I spent a lot of time in New Orleans on work so here are a few things I changed up. I added 5 cloves of garlic and 1 tablespoon of the seasoning. The “Trinity” in creole and cajun recipes is always onion, celery, bell pepper – not carrot. That might be what some found “missing”. I used celery and sauteed the sausage slices first (in my Instant Pot).

    Super tasty!

  10. I’d like to try adding the rice into the crockpot so it can absorb the flavours. How much time do you think it needs? And how much extra chicken broth?

  11. Great! I added celery and a can of kidney beans. Cooked,in the Instant pot 15 minS, with NPR 5 minutes. Served with cheesy grits. Extra for the freezer for later. 

  12. Do you have the calorie count without the rice?

  13. Does left-overs freeze well

  14. Can I use chicken breasts instead of thighs?

  15. Was excellent..I used chorizo instead of chicken saushe and used chicken breasts, 20 kinres before done cooking i added a can of drained corn

  16. I don’t have a crock pot so how long would I cook it in the oven and at what temperature?

  17. Delicious! Next time I will add shrimp as they would be a great addition to this. I had it with cauliflower rice and, interestingly, it seemed to complement the flavor such that I probably would opt for always using cauliflower rice for this rather than regular rice. My husband asked me to freeze the leftovers so that we could take it as a dinner for our next RV trip. That’s always the sign that he really likes it! 😉

  18. One of the best slow cooker meals I’ve had in a while. I’m in Canada and couldn’t find andouille sausage or creole seasoning so I used smoked turkey sausage and cajun seasoning instead. Came out perfect! Will definitely be making it again.

  19. My boys loved this recipe. It was great. I did blend up the peppers and tomatoes because otherwise my boys would pick them out or just not eat them. Anyway, it was fabulous.
    Thank you

  20. I made this in my Instant Pot. Diced the chicken into bite-sized pieces, sauteed the sausage, then chicken, then vegetables. Added a splash of chicken broth the de-glaze the pot, then put everything in and cooked for 20 minutes. Stirred in a cup of frozen okra and a some peeled shrimp and cooked on saute a little longer. It was excellent! very much like gumbo. Served it over grits. It was even better the next day.

  21. Everyone loved this recipe! I added just a little more seasoning than was called for but not much. I also added some chopped celery. I usually only use chicken breasts but went ahead with the thighs here and it was excellent.

  22. I didn’t get this one in the crock pot in time so I put all the ingredients in the insta pot for 20 minutes manual and it turned out great! With some cheese and sour cream on top of course. 

  23. Can I use a salt substitute?

  24. For authenticity, substitute celery for carrot. This dish requires the “trinity”, not a mirepoix. Better yet, the trinity and the Pope (garlic). Just sayin’.

  25. How long would you do this in the Instant Pot? 20 minutes is my guess, but just wondering if anyone has tried it.

  26. I loved this recipe! Just the right amount of heat and the sauce was amazing over the rice! I have to say that I changed a couple things just to lower my smart points (blue) so that I could have the rice without going overboard and fit my tastes a bit better. I used boneless skinless chicken breast and pork andouille. This lowered my smart points to 3 for the Creole and 3 for the rice (Jasmine, 1/2 cup) so 6 points total. I read in the comments that the sausage used in the recipe was raw.  I’m glad I read that. The andouille I bought was fully cooked so I opted to only add it in the last hour or so. Came out perfectly! Too spicy for my 6 y/o but my man and I loved it! We’ll definitely keep it in the rotation! 

  27. I’m confused on how much tomato paste is needed. Can you clarify?

    • Tomato paste usually comes only in a 6oz can so she’s saying to use 3oz. Which is half of a 6oz can. It took me a few moments to understand when I first read it. Hope that helps 🙂

  28. Hi Gina! Love your recipes – so many have become family favorites! I would like to pass this recipe onto my son – college sophomore, living in his fist apartment. I’m certain he and his roommates would love this dish! As I do not want to ask a question that has already been answered, I searched all the comments. Although a few people have expressed their opinion, I would appreciate hearing what you have to say. So here’s my question: is the sausage raw or cooked?

  29. I have been a big fan of this dish for a while now! Delicious! 

    However, I just recently started Keto and really have a taste for this. What ingredient in this makes it have so many carbs? I know the rice isn’t included.

  30. Gina, I have been a fan forever. Thanks for making recipes my husband can enjoy too while I am trying to be more cautious.

    When I calculate this dish in the WW calculator, it says its 10 points?? I am a Green lady. Am I missing something? I hope its only 5!

    • You can’t use the calculator, you have to use the recipe builder.  The calculator only goes on nutrition info and doesn’t take in to account Zero point items. 

      • The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

        The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  31. What would my calorie count be if I used boneless skinless breast instead?

  32. I made this recipe last night for Fat Tuesday. Ended up using turkey sausage and shrimp. I absolutely loved this recipe. Highly recommend trying it. I like spice but my kids not so much. This was the perfect balance for the whole family!

  33. So often, for a crock pot recipe to be delicious, many steps are involved. This recipe was delicious and truly it ‘throw it in” and go receipe! No browning at the beginning or thickening at the end. So easy! I used Chicken Apple Sausage because I had it and added in a bit of fresh oregano and thyme…and lots of garlic! This will definitely be a regular now in our house! YUM

  34. Does the calorie count include the rice?

  35. Which cookbook is this recipe from?

  36. Do you know what the points would be for this recipe on green?  I see you listed blue already.  It has to be frustrating going through all your recipes and trying to calculate all these changes.  Thank you in advance!

    • Britt, I think it would be the same, since there are no “zero point” foods in the ingredient list that are zero on blue and not also on green. Could also build the recipe in the recipe builder in the WW app to be sure! 

  37. So good!! I added more Cajun seasoning and cayenne pepper and cooked it all in the Dutch oven! Turned out so delicious! 

  38. Very good recipe…for those wanting a little more “kick” I added 20 ounces of diced tomatoes with green chilies (ROTEL brand), also bumped the Cajun seasoning.  However the the recipe is great as is…thank you for posting. 

  39. For the stovetop version, I cooked and shredded the chicken separately the previous day. The next evening, I used a dutch oven to brown the sausage slices, then added all the veg and sauteed until things softened up a bit. Deglazed with chicken broth, added all the spices (extra creole and a hefty dash of smoked paprika), chicken and whatnot. Got it boiling, added another half cup or so of broth, then reduced the heat and simmered for 45 minutes. Came out perfect!

  40. I doubled the amount of creole seasoning….Tony Chachere’s is the best! I also added a little thyme, and next time I’ll throw in some bay leaves. The recipe base is really good. Great texture. Not overly watery like some recipes with lots of veggies can be if they aren’t sautéed first. I’ll definitely be adding this to my dinner rotation.

  41. This was good and easy to make, but like some of the other comments, I had to season it wayyy more heavily because it was very bland at first. I’m not sure if this is due to the exact seasoning and sausage I used or what. It was delicious after about 2 more tablespoons of seasoning! I love hot spicy food, so I would probably add jalapeños next time I make it for more spice! Wilmington, DE

  42. Very nice dish. Will def make again. Not too spicy – just the right amount of seasoning. To Monique Soto – yes. Put the chicken and sausage in the pot together, raw. No problem.

  43. Making this today. Taking a chance you will see this. I want to use shrimp. When do you think I should add the shrimp?
    LOVE your recipes! Make them ALL the time!!

  44. Used a tablespoon of creole and a dash of Cayenne. This worked out well!

  45. Hi I just wanted to make sure the sausage and the chicken can go in raw together 

  46. Always looking for ways to add more variety into my diet

  47. Just  made this and it is delicious. I substituted lite kielbasa for the sausage and it was perfect!  With the substitution it was 5 points instead of 4. 

  48. Absolutely delicious recipe. Made this tonight and it is definitely going back into the rotation for crockpot meals. My whole family loved it!  Thank you!

  49. So good! I had some leftover grilled turkey sausage and a half a rotisserie chicken. Chopped it up, added everything else. Doubled the Creole seasoning. Stuck it in the crockpot for 3 hours. Put it in my tracker and came out to 4 points. Yum!

  50. Make this all the time and LOVE it.

  51. Does the 4 points include the brown rice?

  52. I’ve been looking for recipes to keep myself on track, while satisfying my picky boyfriend. I couldn’t find the chicken sausage, so I used traditional andouille. It was delish! I do like my dishes a little spicier, so I made sure to serve mine with some hot sauce. This is definitely a repeat meal for us!

  53. I used the instant pot. I followed all the directions high/more for 4 hours.  Some veggies were still crunchy and some of the chicken wasn’t cooked all the way.

    • Like with anything else different brands give different results. You could put this back in your slow cooker on high for 30 minutes to cook all the way through.

    • My instant pot really is shite as a slow cooker. If you don’t have a slow cooker I’d do it on the stove instead or just go ahead and pressure cook it 

  54. This recipe was SO good…and we had to make ours without sausage (undoubtably the best part) because we were out so just made with chicken thighs.  My 8 month old gobbled this up. Thanks for yet another awesome recipe. Gina, we have yet to try a recipe of yours that we don’t like. We know when we make one of your recipes it will always be a delicious, healthy, easy meal. Thank you so much!!

  55. So good! So easy! Perfect amount of spice. I couldn’t have made it better.

  56. Do you use cooked sausage or raw? Difficulty finding andouille sausage. What can I substitute it with? 

  57. As usual Gina your recipes do not disappoint!!! This was absolutely wonderful!!! So flavorful and easy!! 

  58. Delicious. I plan to brown the sausage a bit first next time to add a little more texture.

  59. I am wondering what androuille sausages Brands that could use?

  60. Made this today in the InstantPot — so, so good! We ca’t wait for the leftovers tomorrow!

  61. Are freestyle points and smart points the same thing?

  62. I didn’t have thighs on hand, so I used boneless, skinless chicken breasts. The chicken and sausage was tasty, but the dish definitely needed a LOT more seasoning for me. I ended up adding a ton of crushed red pepper to it on my plate before eating. My boyfriend felt the same. I’d consider making it again but would definitely have to amp up the spices.
    I also think it would be tastier (but not as good for you) with regular white rice.

  63. I make this over and over again because it is a hit and staple in my house! We typically use white jasmine rice just because of digestive issues our family has with brown rice but I don’t know that it matters what you put it over. I did try it with skinless chicken breasts trying to make it a different way and it didn’t taste as good. The thigh really gives it a depth in flavor I’d suggest keeping ( I don’t typically eat dark chicken meat).

  64. Hi all, late to the game on this recipe but do the leftovers freeze well or is this better suited to be prepped and then frozen to be cooked later?

  65. Is there a certain technique or method for trimming the fat off thighs? It takes me around 10 min per pack (which has 5 thighs).

  66. I hate changing peoples recipes but can I use chicken breasts? I have a ton of them on hand.


  67. This is so good with the Skinny Taste Cliantro Lime Rice! A MUST pairing if you haven’t tried them together. The taste is really complimented.

    This was easy to make, but I accidentally added double carrots and had to use vegetable broth because we were out. I also didn’t have Creole seasoning, so just looked up a recipe for one and used the spices found there. Tastes even better the day after. I would say 4 stars with plain rice. 5 stars with cilantro lime rice.

  68. When I put this into the Weight Watchers recipe builder, I get a different point value. I got 5. Not a big difference. It also made way more than 6 1 cup servings, more like 10. I also noticed there is a difference between the point values for raw skinless, boneless chicken thighs and cooks skinless chicken thighs. The cooked is higher in points which would therefore make the whole point value more. I’m trying to figure out/understand in general, how should meat be calculated in recipes, cooked or raw? It makes a difference in the over all

  69. This was so easy and delicious!  I prepped everything the night before and just popped it in the slow cooker before I headed off to work!

  70. Made this for dinner tonight & it was a huge hit!   Only change eas added 2 T of creole seasoning.  Served over riced cauliflower.  Delicious- can’t wait to have the leftovers 🙂

  71. I made this last night in my Instant Pot and I wasn’t overly happy with it. The process was fine and I changed a few things up like sauteing the onions before adding the remainder of the ingredients. I set the pot to manual 25 minutes with a self release before I removed the chicken to shred it and put it back in.

    I believe where it went wrong for me was in the creole seasoning. I wasn’t able to find any in the store and so I had to mix some up from a recipe I found on the internet. I don’t care for the flavour profile all that much to be honest. I even thought about using Old Bay as it would have been better than nothing. I would like to try this again but with a different seasoning as it works out quite nicely for my food prep. I will eat what I made as I can’t bring myself to throw it out. I just find creative ways to help it out 🙂 Do es anyone have a suggestion for Creole seasoning? I am in Canada so I feel quite limited as to what I can buy from the store.

    • Heather, I agree with you regarding the seasoning. I couldn’t find “creole” seasoning so I used the Emeril’s creole seasoning from a link provided above. I was really expecting a nice bold flavor profile but it was just ok. When I reheat, I will certainly have to add salt or something.

      • Tony Chachere’s® Creole Seasoning – 8oz . They even sell it at Target in the States. I think it is “bolder” than Emeril’s seasoning. We use Chachere’s on just about anything or everything…….eggs, sprinkle a little bit on a salad to kick it up a notch, use it anytime a recipe calls for salt and pepper, on a grilled burger, on grilled salmon not so good on ice cream.

  72. Serve over Cauliflower or sweet potatoes? 

  73. I made this for dinner tonight and it was very good. I did add more of the Cajun seasoning as we like things a little more spicy. Mine turned out more soupy than saucy. The next time I make this recipe I will likely not add the chicken broth. It seems the veggies let off enough liquid to make up for the broth. If need be, I will add a bit of broth.

  74. How long would you cook this for if it was done on a stovetop?

  75. This is delish and has so much flavor!  I couldn’t find chicken Andouille so I used pork Andouille instead.  

  76. I loved the finished product. It had a nice spicy kick to it (I probably used more cayenne pepper). Nice quick meal (and filling).

  77. Can’t wait to try this! Could I add red beans to this recipe? Would it “mess” it up?

  78. This turned out great! Easy slow cooker recipe with lots of flavor. I kept true to the recipe ingredients and slow cooked on low for 8 hours. Lidl has skinless chicken andouille sausage which was perfect. The meat was tender and not dry at all! Thank you for all the delicious recipes Gina!!! 

  79. Any idea where to get  Andouille sausage in Canada? I can only find regular Andouille sausage that is smoked. Did you use smoked or fresh?

  80. I made this for dinner and I was a little disappointed….it didn’t have that Creole flavor I was craving.  I used andouille chicken sausage, upped the Creole seasoning quite a bit, and even added a much heavier dash of cayenne..  It wasn’t bad….it just seemed to be missing something.  And since I don’t have a lot of Creole cooking experience, I didn’t really know what to add or adjust!  As a “chicken and rice” dish it was fine, but I’m not sure I would call it an excellent Creole dish.  Also – my crock pot may run hot, but this takes barely 4 hours on low.  If I had cooked it 8 hours it would have been horribly overcooked.  

    • My crockpot is the same! I always have to halve the cook time and switch from high to low and it’s perfectly cooked!

  81. Love this recipe. Tons of Flavor, Minimal Effort.

  82. Made this tonight for dinner….absolutely delicious. 

  83. Looks like a fantastic recipe, thank you! I prefer to cook on stovetop. Any way to alter / modify recipe to accommodate stovetop preference?

  84. This one was a wow in my house!! Thanks for the great recipe!!

  85. Thanks for a great recipe! I used celery, onions and carrots for the veggies because that is what I had on hand. Otherwise, I followed the recipe as written. My husband especially liked it.

  86. I made this last night for the first time. It was absolutely delicious, as is everything I have tried from your collection to date! Your recipes are the perfect example of “just because it’s low in calories or bad fat doesn’t mean it has to be low in flavor.” Thank you for not only putting in the time to come up with amazing recipes and calculating nutritional values/WW points but for sharing them as well! I have been a WW member for years and within the last few have also discovered an intolerance for Gluten. While I am pretty good at converting some of my favorites, I don’t have the time that I used to have to be creative with replacements or take chances with baked recipes. So I am appreciative that you did all of that work for me!

  87. I made this in the instant pot. Sauteed the vegetable then added everything else to pot on pressure for 20 minutes. This was so good, thank you! I love instant pot recipes for weeknight ease and nutrition value, Please more ideas would be most appreciated. Love your website and books!

  88. I’m so excited to make this recipe for my book club — we read “Salvage the Bones” by Jesmyn Ward & I wanted the food to be themed towards New Orleans. I was happy to find an easy recipe to make! Thank you!

  89. Loved this recipe- I kicked it up a notch with Rotel Habanero diced tomato’s a more than a dash of Red Pepper. Definitely a keeper

  90. I need to watch sodium intake. Anyone know of a low sodium sausage that I could substitute? Thanks

  91. This is really really good! I added a bay leaf, old bay seasoning and smoked paprika. I also used chicken andouille since I don’t eat beef or pork. It was very flavorful.  Next time I will add shrimp! It’s very similar to jambalaya. 

  92. This is delicious!! I made it for the 1st time tonight for my family. My husband even had seconds!!!

  93. I made this – it was so good and satisfying!

  94. I just made this for the first time in my instant pot, set it manually for 25 min, it came put DELICIOUS… I’m preparing for my week so that all we have to do it reheat… It smells heavenly and I had to smack hands away, so I could put it in the fridge!  LOL!  Gina, we love your recipes!  I have your cook books (asked for them for Christmas). You’ve really helped me change up the way I cook, and I haven’t had anything that we did t love!! 

  95. Made this the other night and we loved it.  I didn’t shred the chicken, just cut it into bite sized chunks instead.  Couldn’t find Cajun seasoning so used creole.  Served it over cauliflower rice.  The only thing I’d do different is up the spice a little.  We like spice!

  96. This looks great! I have it going in my crockpot now and can’t wait to try it.

    Just an FYI to the Weight Watchers though, the freestyle points on this is wrong. Chicken thighs count as points (its not 0 like breast). I added to the app and it comes out to be 7 pts on freestyle

  97. Soooo good! My kids loved it although the sausage was a little spicy for them so I didn’t serve them that. 

  98. How can I make this on the stove?  

  99. Made this tonight and it was fabulous! Just the right amount of spice. So good and hard to believe it’s only 244 calories.

  100. This turned out delicious. I didn’t have chorizo but used Johnsonville Cajun links which reduced SPs and still tasted good. I’ll make it again for sure. 

  101. Hi Gina – First off, I love so many of your recipes and have your cookbooks even though my wife says that’s silly because all I do is stalk your site. LOL.

    I have been a follower since you were Gina’s Weight Watchers Recipes. I entered in all the nutrition info for this dish (not including any rice since I know that’s optional) and it’s still coming up as 7 points. I am using the WW website and phone app which should be calculating for Freestyle. Why do you think there is a difference between your calculations and what their tools are saying?

    • Disregard previous comment – I entered all ingredients in the recipe builder instead of just the calculations and it came to your 4 points! I don’t know why there is a difference between their basic calculators and the recipe builder but at least I know what to do for recipes without FSP listed now 🙂

    • Are you using the recipe builder? Lol and thank you!

  102. What’s the best way to reheat this if this is premade (leftovers or premade and frozen). I’m super picky about reheating meats but like the convenience of making things in advance. Thanks!

  103. Made this on Saturday. It was a big hit with the family and an even bigger hit with me! I make a gumbo that takes hours of hands-on time to make. This will definitely be my go-to gumbo recipe. I will just add shrimp along with the chicken and sausage next time to make my family happy. Thanks for a delicious, healthy and most importantly, hands off gumbo recipe!

  104. If I used chicken breast instead of thighs how would that alter the smart points 

  105. wow, this is so tasty!! Made per the recipe, and the hubster loved it too. Did add a bit more of the spice and cayenne after tasting because we like our food pretty spicy.

  106. Delicious, flavorful and easy!! This is a keeper. It was so hearty that the rice wasn’t necessary but still good with it.  If trying to avoid added SPs for the rice, I may add kidney beans next time. 

  107. This was a huge hit!  My hubby loved it!  Thanks for all the great recipes.  I’m down 45 lbs, and your wonderful recipes and huge variety of ideas have really been a great help on my journey!

  108. Gina! SO good! I pre-made it yesterday for tonight’s dinner and will be serving it over stone ground grits. My husband is even more excited about it than I am. Thanks for this!

  109. Me and my husband LOVED this. To the person who thought it could be richer: on second night (slow reheat) it was sooooo much richer. So maybe cooking it lower and slower would improve night one? I cooked on high for 4 hours initially, and while done, did seem it a bit thin. But night two was so good.

    The only alteration I made was to include about 3 tablespoons of the creole spice (I made my own from the link posted in comments)….plus a couple extra dashes of cayenne. I am from the south, though, and expected it to be extra flavorful and spicy. I’m sure it would be delicious using the recommended amount of seasoning for anyone wanting a bit less spice…but that is my two cents.

  110. Made this tonight over brown rice for my husband and cauliflower rice for me. It’s a great recipe, we both really liked it! I made the taco breakfast scramble this morning so it has been a total Skinnytaste day. Thank you!

  111. Just wanted to add a comment after making this in my pressure cooker. Put all the ingredients in and cooked on high pressure for 25 minutes, overall the dish came out delicious. You could likely reduce some of the liquid that is added to the dish, since there is far less evaporation, but otherwise it worked beautifully and tasted great!

  112. Hi….how long would you cook this on a low heat on the stove top? I am one of the very few who does not own a slow cooker! 

  113. Any thoughts on whether or not we can use chicken breasts rather than thighs? Or is there an advantage to the thighs for this recipe? Thanks for all you guys do to put these out for us every week! They are so helpful and such a great tool on our journey to healthier eating!

  114. Can you make it with chicken breast instead of thigh?  If so, how much would you use?  

  115. Family (husband + toddler) loved it. Definitely good. But – I thought it could use something more – maybe a richer sauce, or a thicker sauce?

    Easy to alter, in my world, just want to be honest for future readers. 🙂

  116. This is good!  But when I put it not the calculator on my WW app, it comes up as 7 Freestyle Points?  Still worth it….but it isn’t 4points.

  117. My boyfriend is diabetic and I’m trying to stay away from rice. This looks so tasty. He’s not going to eat Cauliflower rice  …. could this be served over spinach as a salad? Would a dressing be needed? Or any other suggestion. Most of my meals I cook for my family are yours. ❤️ Such a thankful fan. 

  118. Serving size says 1 cup. Is that a half of a cup of each the rice and chicken/sausage mix?

    • This does not include the rice. If items are listed as (optional) in the ingredients, they are not included in the nutrition facts, serving sizes or points.

  119. Hi Gina! This looks incredible! I’m curious about the Freestyle points, though. Is that just for the chicken mixture ….. seems like that wouldn’t include the optional rice. Thanks for clarifying!

  120. The rice is optional. Am I correct to assume it is not included in the nutritional information?

  121. Wow!! Where do you find the chicken Andouille at?

  122. Do you think this would work as a freezer prep meal? I’m trying to get a bunch together before spring, and would love if I could just pop something from the freezer to the crock pot.

  123. Yes-can we get instant pot instructions please?

    • Halve the chicken stock, I think I put about 3/4 of a cup and it was still a little soupy (but totally fine, the rice soaked up the extra sauce) leave out the tomato sauce. I upped the tomato paste a little, thought I don’t think you would totally need to.

      I sauteed the veg for a few minutes, but that is by no means required. Then High pressure for 20 min. Easy peasy.

  124. Where do you find the Andouille chicken sausage? Is this sausage the ones that are cooked and just need reheating?

    • Hi Amanda – I used a fully cooked Andouille chicken sausage. There are lots of brands such as Johnsonville, Applegate and Aidells.

      • I bought fully cooked sausage as well by accident- even though it was fully cooked did you still slice it into rounds and put it in the slow cooker for the full time- that seems like a LONG time to cook an already cooked meat.

  125. I’m assuming one does not place the rice in the slow cooker? If so, do the points include the brown rice?

  126. Ok to sub chicken breast for thighs?

  127. Hi Gina, I noticed that there isn’t a PP calculation…I’m still on that program and hope you’re not doing away with this helpful information! I love your recipes and have been using them since you started this blog. Thx

  128. I am assuming that the Freestyle points calculated do not include the rice, correct?

  129. I would put everything in the Instant Pot for about 20 minutes (not the rice of course, that would need to be done separately). 

  130. Is there a way to copycat the creole seasoning without having to buy a new jar?

  131. You usually recommend brands for spices. Do you have a favorite brand for Creole Seasoning?

  132. This sounds yummy – I can’t wait to try it!  One question – is the chicken Andouille raw or  pre-cookef?  Would love to know the brand you used.  Thanks for the recipe!

  133. Is this 4 freestyle SP with or without rice?

  134. This looks great. I am eating low carb. 
    What is the carb count per serving without the rice?

  135. For the Instantpot I’d reduce the chicken broth by half  and just sit the tomato paste in top of the ingredients (stir in once cooked)

    • This is what I did and then cooked at high pressure for 20 minutes in my Instant Pot and it worked out great.i also upped the creole seasoning to a little over a tablespoon because we like things spicy in my house.

      This meal is delicious, I have a feeling it’s going to become a staple.

  136. Just to clarify – the 4 points is without the rice, correct?

    • I put this into my recipe builder because I had to use a different sausage. Even without the sausage, this recipe comes to 5 Freestyle points….once I added my regular Andouille sausage, the total points without rice, is 7. So I’m not sure how this recipe was computed but I did not get 4.

      • I will double check it.

      • I just computed it on WW and it is indeed 4 points.  I am using turkey kielbasa (13 oz instead of 9) and it stays at 4 points.  I have 2 pounds of chicken thighs to use and by using all of that it increases to 5 points per serving.  Looking forward to trying this tonight!  

  137. Can you substitute shrimp for the chicken thighs?

    • If you want to use shrimp, stir them into the pot gently at the end (around 3-5 minutes before serving); otherwise, they will turn into mushy globs.

    • Hello! Yes, you can use shrimp. But you don’t want the shrimp to sit in the slow cooker the entire time. So just add the shrimp at the end of the slow cooking time… and cook until the shrimp turn opaque for about 30 minutes.

    • Alternatively, pop the shrimp in the oven at 400F for 6-8 minutes 

  138. Hi Gina
    First let me say thank you for all you do sometimes we never know how we effect others In Dec my son was hospitalized in ICU for Diebeties Up until that point he had no Idea he was Diebetic. The doctor explained to us about the changes that need to be made in his diet and taught us about counting carbs. I knew exactly who I would turn to for help Skinnytast. In a time of uncertainty I knew that I could find healthy food with all the nutrition values on skinnytast and that took a load off my mind He is doing much better and truly enjoys the food. I Thank you a grateful mom

    Now my question could I use turkey Kielbasa instead of the sausage? I have all the ingredients and Kielbasa

    • Sure! And thank you, that is truly a pleasure to hear.

    • Hi Pat,
      The same thing happened to my son in April of 2016. We had no clue that he is diabetic. He was in ICU then the main hospital for a week. Hope that your son is adjusting well now.

  139. This sound delicious! Can it be done in the instant pot?

    • Hi Robyn – I have never made this in an instant pot, but chicken typically takes about 20 to 25 minutes in an instant pot.

  140. Is there an instant pot version?

    • Hi Kelly – I have never made this in an instant pot, but chicken typically takes about 20 to 25 minutes in the instant pot.

      • Hi there! Just made this in my Pressure Cooker XL (similar to instant pot) set it for 25 on high and ir came out perfect! I made sure to cut the chicken in smaller chunks rather than keeping them whole. So yum! Oh and i waited about 10 after the timer and released the rest of the pressure on quick release.