INGREDIENTS
1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 chorizo sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 stick celery, chopped
1 cup chicken broth
2 tsp dried oregano
2 tsp Cajun or Creole seasoning
1 tsp hot sauce
2 bay leaves
½ tsp dried thyme
1 lb frozen peeled shrimp, thawed
2 cups white long grain rice, rinsed and drained
Fresh chopped parsley as garnish.
DIRECTIONS
- In the crock pot, combine chicken, sausage, tomatoes, onion, red pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
- Cover and cook on Low for 8 hours or on HIGH for 4 hours. Drain meats and vegetables; reserve the liquid.
- Return drained meats and vegetable in crockpot; stir in thawed shrimps, cover and cook on HiGH for 30 more minutes or until shrimps are cooked.
- Cook the rice separately by using a rice cooker or cook it on the stovetop. The rice to liquid ratio is 1:2. In other words, use 2 cups liquids (reserved liquid plus water) for every cup of rice. So for 2 cups of rice, you will need 4 cups of water (I got 2 cups reserved liquid and I added 2 cups water).
- Once rice is cooked, mix it into the crock pot. Discard bay leaves. Transfer to a serving plate and sprinkle with fresh chopped parsley.
- Serve and enjoy!
Source : Salo Salo
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