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Cajun Chicken Sausage and Rice
6 chicken thighs (about 2 lbs. ), skin removed
1 lb. lean smoked sausage, cut in 1-inch pieces
2 green bell peppers, coarsely chopped
2 medium yellow onions, coarsely chopped
1 cup sliced celery
1 (14 1/2-oz. ) can diced tomatoes, undrained
2 tsps. chicken-flavored bouillon granules
4 bay leaves
1 tsp. thyme leaves
1 tsp. garlic powder
1/2 tsp. ground black pepper
2 cups instant rice
Rinse chicken and pat dry. In a 3 1/2- or 4-quart slow cooker, place sausage, peppers, onions, celery, tomatoes, bouillon, bay leaves, thyme and garlic powder. Stir to blend well.
Top with chicken and sprinkle with black pepper. Cover and cook on Low for 8 hours or until chicken is done and vegetables are tender.
Add rice; stir gently, yet thoroughly to blend. Cover and cook 15-20 minutes or until rice is tender. Remove bay leaves and chicken bones before serving.
Makes 12 servings.
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