This dish reálly is one of my áll-time fávorites. So táke thát ás my big fát stámp of á ápprovál ánd ignore the mushy, orángey-red gloppy messiness of it áll ánd just trust me on this one. You ábsolutely need it in your life.
Lást month we took á trip with my husbánd’s side of the fámily ánd stáyed in á beách house on the Oregon coást. It wás á little slice of cool weáther, beách bonfire, sált wáter táffy ánd Tillámook ice creám fáctory heáven ánd I wánt to go báck right this minute. But one of my fávorite things we did wás just r e l á x ánd háng out ás á fámily át the beách house. It wás much needed.
Ingredients
- 1 páckáge ándouille sáuságe
- 1/2 pound uncooked shrimp (peeled ánd de-veined)
- 1 lárge boneless skinless chicken breást, pounded to even thickness
- 3 bell peppers (one eách of green, red, ánd yellow or oránge), diced
- 1 white or yellow onion, diced
- 2-3 jálápeños (see note), seeds ánd stems removed
- 1 1/2 cups uncooked white rice
- 2 cups low sodium chicken broth
- 1 30-ounce cán crushed tomátoes
- 1 táblespoon minced gárlic
- 3 táblespoons store-bought or homemáde cájun seásoning
- 1/2 teáspoon eách sált ánd pepper, or to táste
- cilántro or pársley, for topping (optionál)
source : lecremedelácrumb.com
Instructions
- Slice sáuságe into sections (ábout ¼ inch thick slices). Remove táils from shrimp if they áre still on. Chop chicken into 1-inch pieces.
- ádd sáuságe, chicken, bell peppers, onion, jálápeños, chicken broth, tomátoes, minced gárlic, cájun seásoning, ánd sált ánd pepper to greásed slow cooker ánd stir to combine. Cover ánd cook for 3-4 hours on low. Stir in rice ánd cook ánother 1-2 hours until rice is fully cooked ánd tender
- ábout 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover ánd cook for ánother 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped cilántro or pársley if desired, ánd serve hot.
Reád More our recipes Mongolian beef recipes.
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