This hearty and delicious recipe looks long, but it goes together quickly. The complicated flavors are really wonderful.
Prep Time: 25 minutes
Cook Time: 9 hours
Ingredients:
- 1/2 lb. andouille sausage
- 3 stalks celery, chopped
- 1 green bell pepper, chopped
- 2 onions, chopped
- 1 lb. boneless chicken thighs, cut into 2" pieces
- 28 oz. can crushed tomatoes, undrained
- 3 cloves garlic, minced
- 1 Tbsp. sugar
- 1-3 tsp. Tabasco sauce
- 1/4 tsp. cayenne pepper
- 1/2 tsp. dried oregano leaves
- 1/2 tsp. dried basil leaves
- 1/2 cup uncooked orzo pasta
- 1 lb. frozen fully cooked shrimp, thawed
Preparation:
In large skillet, cook andouille sausage until some of the fat is rendered; discard fat. Combine all ingredients except orzo and shrimp in slow cooker. Cover and cook on LOW for 7 to 9 hours until chicken is cooked through. Increase heat to HIGH. Stir in orzo, cover and cook for 15 minutes, or until orzo is tender. Add shrimp, stir, cover and cook an additional 3-5 minutes until shrimp is heated through. Serves 6
