Chicken, sausage, and seafood come together in a delicately seasoned rice and veggie mix. This colorful dish looks a lot harder than it is, but don't shy away from taking full credit.
6 Sanderson Farms® Boneless Skinless Chicken Thighs, quartered
1 cup sliced Cajun andouille sausage, ½" on the bias
2 cups low sodium chicken broth
1/4 cup white cooking wine
1 cup diced yellow onion, ¼"
3 cloves garlic, chopped
1 teaspoon dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1¼ teaspoons salt
2 cups chopped tomatoes
1 cup sliced green bell pepper, 1½" x ¼"
1¼ cups uncooked converted long grain rice
1/4 cup sliced roasted red peppers, 1½" x ¼"
1/2 cup green peas, drained
1 cup (20 pieces) 31-40 count frozen shrimp, thawed and peeled
1. Set a 6-quart slow cooker on high. Add chicken, sausage, chicken broth, cooking wine, onion, garlic, thyme, black pepper, turmeric, salt, tomatoes and green bell peppers. Cover and cook 1 ½ hours.
2. Add rice. Stir. Cover and cook 40 minutes.
3. Add roasted red peppers, green peas and shrimp. Stir. Cover and cook 20 minutes.