Cajun Chicken, Sausage & Rice Trimming the Fat Cutting the Calories This slow-cooker, flavor packed meal is great any time of the year because it cooks all through the workday without heating up the kitchen.
Prep Time: 10 minutes Cook Time: 8 hours on LOW or 4 hours on HIGH
Makes 12 servings
6 chicken thighs (about 2 pounds), skin removed 1 pound lean smoked sausage, cut in 1-inch pieces 1 green bell pepper, coarsely chopped 1 red bell pepper, coarsely chopped 2 medium yellow onions, coarsely chopped 1 cup sliced celery 1 can (14 1/2 ounces) diced tomatoes, undrained 3 chicken bouillon cubes, dissolved in 1/2 cup hot water 4 Bay Leaves 1 teaspoon Thyme Leaves 1 teaspoon Garlic Powder 1/2 teaspoon Ground Black Pepper 2 cups instant rice
1. Rinse chicken and pat dry. In a 3 1/2- or 4-quart slow cooker, place sausage, bell peppers, onions, celery, tomatoes, bouillon and water, bay leaves, thyme and garlic powder. Stir to blend well.
2. Top with chicken and sprinkle with black pepper. Cover and cook on LOW 8 hours or on HIGH 4 hours, or until chicken is done and vegetables are tender.
3. Add rice; stir gently, to blend. Cover and cook 15 to 20 minutes until rice is tender. Remove bay leaves and chicken bones before serving.
