Cajun Chicken, Sausage & Rice
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Serves/Makes: 8
Ready in: 2-5 hrs
- 1 pound smoked sausage, cut in 1-inch pieces
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 medium yellow onions, chopped
- 1 cup sliced celery
- 1 can (14.5 ounce size) diced tomatoes, undrained
- 3 chicken bouillon cubes
- 1/2 cup hot water
- 4 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 2 pounds skinless chicken thighs (bone in or boneless)
- 1/2 teaspoon ground black pepper
- 2 cups instant rice
Place the sausage, bell peppers, onions, celery, diced tomatoes, bouillon cubes, water, bay leaves, thyme, and garlic powder in a 4 quart crock pot. Mix well to dissolve the bouillon cubes. Place the chicken thighs on top of the sausage and vegetable mixture. Sprinkle with the pepper. Cover the crock pot and cook on low heat for 4-6 hours or until the chicken thighs are cooked through. Turn the crock pot to high heat. Stir the rice into the mixture. Cover the crock pot and cook for 15-20 minutes or until the rice is cooked. Remove the bay leaves and serve hot.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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