Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
  • 12 oz Andouille sausage, sliced into 1/2-inch rounds
  • 1 lb large shrimp, peeled and deveined
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, chopped
  • 3 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 14.5 oz can fire-roasted diced tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 2 bay leaves
  • 1 tsp Worcestershire sauce
  • Salt and cracked black pepper to taste

Instructions:

  1. Heat a large skillet over medium-high heat. Add the sliced Andouille sausage and sear until the edges are crispy and browned. Remove the sausage and add the 680g of chicken chunks to the rendered fat.
  2. Add the chicken thigh chunks to the rendered fat, searing until a brown crust forms on the surface.
  3. In the same skillet, toss in the onion, green pepper, and celery. Cook for 5 minutes until the onions turn translucent and soft. Add the garlic, jalapeño, and 2 tbsp of tomato paste, stirring for 2 minutes until the paste smells slightly toasted.
  4. Transfer the meat and vegetable mixture into the slow cooker. Pour in the 411g of fire roasted tomatoes, 710ml chicken broth, and 1 tsp Worcestershire sauce. Sprinkle in the smoked paprika, oregano, thyme, cayenne, onion powder, and garlic powder. Add the 2 bay leaves.
  5. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 hours until the chicken is tender and the liquid is dark.
  6. Stir in the 285g of rinsed white rice. Cover and cook on HIGH for 30 minutes. Then, gently fold in the 450g of shrimp. Continue cooking on HIGH for another 15 to 20 minutes until the rice is tender and the shrimp are pink and curled.
  7. Remove the bay leaves, fluff the rice, and serve warm.