Cooking Instructions
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Step 1
Chop the
Boneless, Skinless Chicken Breasts (340 g)
,
Green Bell Pepper (1)
,
Red Onion (1)
,
Celery (2 stalks)
,
Fresh Cilantro (as needed)
,
Garlic (1 clove)
, and
Tomatoes (360 g)
and add to the crockpot.
Step 2
Slice the
Andouille Sausages (170 g)
and
White Mushrooms (225 g)
and add to the crockpot.
Step 3
Add the
Chicken Broth (600 mL)
,
Tomato Paste (85 g)
,
Extra-Virgin Olive Oil (15 mL)
,
Louisiana Hot Sauce (5 mL)
,
Sea Salt (3 g)
, ground
Cayenne Pepper (as needed)
,
Dried Thyme (as needed)
, ground
Ground Black Pepper (1 g)
and ground
Ground Cumin (2 g)
.
Step 4
Set the crock pot on high and cook for 2-3 hours.
Step 5
About 40 minutes before serving, add the
Large Shrimp (340 g)
and the
Jasmine Rice (370 g)
. Stir and make sure the rice is completely covered. Continue cooking on high for 40 minutes, until the rice is tender.
