Ingredients
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can beef broth
- 1 (8-ounce) can tomato paste
- 2 bay leaves
- 2 teaspoons dried basil
- 1½ teaspoons dried oregano
- ½ teaspoon Tony Chachere's Creole Seasoning
- ½ teaspoon Tabasco sauce
- ½ teaspoon salt
- ½ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon black pepper
- 1 medium onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 celery ribs, chopped
- 4 cloves garlic, minced
- 1 pound Andouille sausage, cut into slices (or use kielbasa or chorizo)
- 2 chicken breasts, cut into 1-inch pieces
- ½ pound shrimp, peeled and deveined
- 1½ cup white rice
- 1 tablespoon chopped fresh parsley
Instructions
- Combine 1st 12 ingredients in a 6-quart slow cooker and stir to combine.
- Add onion, green pepper, celery, garlic, sausage, and chicken. Stir to combine.
- Cover crock pot and cook on LOW 4 to 5 hours.
- Set a larger strainer/sieve over a large bowl and pour about 75% of liquid through strainer. You should have about 3 cups to cook the rice in. Add water to get 3 cups if necessary.
- Return all solids to crock pot. Stir in parsley and shrimp. Cover crock pot and cook on LOW 30 minutes.
- Meanwhile, bring the 3 cups of liquid to a boil. Stir in rice and cook according to package directions.
- Add cooked rice to slow cooker and mix in. Serve.