Ingredients:
1 pound boneless
skinless chicken breast, cooked and chopped or shredded (depending on how you
cook it)
1 pound
andouille sausage, diced in SMALL bite size pieces
1 (14½ ounce)
can diced tomatoes, undrained
1 (14½ ounce)
can tomato sauce
2 (14½ ounce)
can chicken broth
1 large
onion, chopped
1 large green
bell pepper, chopped
1 cup celery,
chopped
1 tablespoon
dried oregano
1 tablespoon
dried parsley
1 tablespoon
plus 1 teaspoon cajun seasoning
2 teaspoons
cayenne pepper or chili powder
1½ cups rice,
cooked
Preparation:
Place everything into the slow cooker but the
rice.
Cook on low
for 8 to 10 hours or high for 4 to 6 hours.
Add in the
desired amount of rice to each individual bowl (I put a few tablespoons into
the bottom of each bowl before dishing up the soup).
Once the soup
is cooked down, you can stir in the remaining rice (I do this because the rice
seems to suck up all the soup juices, and it tends to get gummy because the hot
soup overcooks the rice).
You can
combine this excellent recipe with any other of our collection.
Serve 4+.
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