Ingredients
350g andouille sausage (or any spicy, smoked pork-based sausage)
225g uncooked shrimp (peeled and de-veined)
1 large boneless skinless chicken breast, pounded to even thickness
3 bell peppers (one each of green, red, and yellow or orange), diced
1 white or yellow onion, diced
2-3 jalapeños, seeds and stems removed
1.5 cups uncooked white rice
2 cups / 500ml chicken broth
800g crushed tomatoes (2 regular sized tins)
3 tbsp cajun seasoning
1/2 tsp each salt and pepper, or to taste
coriander, for topping
Slice sausage into medallions. Remove tails from shrimp if they are still on. Chop chicken into 1-inch pieces.
Add sausage, chicken, bell peppers, onion, jalapeños, chicken broth, tomatoes, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. Cover and cook for 3-4 hours on low. Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. Stir contents of slow cooker, sprinkle with chopped coriander, and serve hot.
Cajun seasoning:
2 tbsp Italian herbs
2 tbsp onion powder
2 tbsp paprika
2 tbsp salt
1 tbsp black pepper
1 tbsp cayenne pepper
1 tbsp dried thyme
