Pour 28oz can of diced tomatoes with the juice into the crockpot
Add 1 tsp crushed oregano
Add 1 tsp crushed basil
Add 2 tsp minced garlic
Mix tomatoes and spices together
Dice chicken breast
Sprinkle Creole Seasoning over chicken and rub in
Add seasoned chicken to the tomato and spice mixture. Mix together thoroughly.
Add 3 tbsp butter. Set crockpot to high, cover with lid and cook for 2 hours
While the chicken is cooking, dice peppers
Slice sausage. If you can't locate Andouille sausage, pick a spicy substitute.
After 2 hours, uncover and stir. The mixture will be quite juicy which is good. Add shrimp at this time if you are using them.
Add in peppers, onions and sausage.
Add 1/4 tsp ground red pepper if you want it extra spicy
Add 1/8 tsp ground white pepper if you want it extra spicy
Add 1 1/2 cups rice and 1/2 cup water. I used brown rice but white rice is what is normally used.
Add black pepper and salt to taste. Stir together thoroughly; cover with lid and cook another hour
Serve with salad and bread
- 2.0lb Boneless/skinless chicken breast
- 1.0lb Andouille sausage
- 1.0 Large onion
- 2.0 Green peppers
- 1.0 Red pepper
- 28.0oz Diced tomatoes
- 3.0tsp Garlic
- 3.0Tbsp Butter
- 1.0tsp Oregano
- 1.0tsp Basil
- 2.0tsp Tony Chachere's Original Creole Seasoning
- 1/2c Rice
- 1/4tsp Ground Red Pepper (optional)
- 1/8tsp Ground White Pepper (optional)
- 1/2c Water
- 1.0lb Shrimp (optional)