6 Sanderson Farms Boneless, Skinless Chicken Thigh Fillets, quartered
1 cup sliced Cajun andouille sausage, ½” on the bias
2 cups low sodium chicken broth
¼ cup white cooking wine
1 cup diced yellow onion, ¼”
3 cloves garlic, chopped
1 teaspoon dried thyme
¼ teaspoon ground black pepper
¼ teaspoon ground turmeric
1 ¼ teaspoons salt
2 cups chopped tomatoes
1 cup sliced green bell pepper, 1 ½” X ¼”
1 ¼ cups uncooked converted long grain rice
¼ cup sliced roasted red peppers, 1½” X ¼”
½ 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 1/2 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.
Yields: 6 servings