Set it and forget it version that allows the spices to penetrate deep into the meat.
Hands-free mode with voice commands & timers
No ratings yet
Place the sliced andouille sausage and cubed chicken thighs into the bottom of a 6-quart slow cooker.
Add the diced onion, green bell pepper, celery, and minced garlic over the meat.
Pour in the crushed tomatoes, chicken broth, Cajun seasoning, and dried oregano, stirring gently to combine.
Cover and cook on Low for 7 to 8 hours (or High for 3 to 4 hours) to allow the spices to fully penetrate the meat.
About 45 minutes before serving, stir in the uncooked long-grain white rice.
If using shrimp, add them during the last 20 minutes of cooking until they turn pink and opaque.
Taste and adjust salt or heat with a dash of hot sauce if desired.
Garnish with fresh parsley or green onions and serve hot straight from the pot.
