This New Orleans-inspired slow-cooker dish with chicken and Andouille sausage simmered in a rich tomato broth, is perfect tomake for Fat Tuesday!
Ingredients
1 ½poundsboneless, skinless chicken thighs, trimmed of fat
9ounceschicken Andouille sausage(sliced into rounds)
1cupchopped onions
1/2cupchopped carrots
1green bell pepper(seeded and chopped)
1red bell pepper(seeded and chopped)
3clovesgarlic(minced)
1cuplow sodium chicken broth
114.5-ounce can diced tomatoes
3ounces1/2 a 6-ounce can tomato paste
1/2cuptomato sauce
1 ¾teaspoonsCreole seasoning
Dash of cayenne pepper
3scallions(chopped (for garnish))
3cupscooked brown rice(for serving (optional))
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Instructions
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.