About the Recipe
Podcast Guest Alex Montgomery shares her family's favorite dinner!
2 lbs boneless chicken thighs or breasts
1 lb smoked andoulle sausage cut to ¼-inch rounds
1 lb shrimp
1 10- oz can mild Rotel tomatoes with chiles, undrained
16 oz chicken stock
1 cup uncooked rice
1 6 oz can tomato paste
1 onion, diced
1 green bell pepper, diced
4 celery ribs, chopped
6 garlic cloves, minced
2 tsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1 tsp salt
Step 1: Place the chicken in the bottom of the slow cooker and top with the sliced sausage.
Step 2: In a medium-sized mixing bowl, combine the tomatoes, chicken stock, tomato paste, seasonings and diced vegetables. Pour this mixture over the chicken and sausage in the slow cooker.
Step 3: Cover and cook 6 to 7 hours on Low, or 2 to 3 hours on High.
Step 4: Cook the one cup of rice according to package directions.
Step 5: With 30-minutes of cooking time remaining, shred the chicken, add thawed shrimp and cooked rice to the slow cooker. Serve, add hot sauce to taste (Franks in our house!) and enjoy!