CAJUN CHICKEN AND SAUSAGE RICE
This flavour-packed slow-cooker meal is great any time of the year because it cooks all through the workday without heating up the kitchen.
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Pot
- Stove
- Spoon
Ingredients
- 6 chicken thighs, skin removed
- 680 g lean smoked sausage, cut into 2.5cm pieces
- 1 green bell pepper, coarsely chopped
- 1 red bell pepper, coarsely chopped
- 2 medium, onions, coarsely chopped
- 1 cup sliced, celery
- 1 can (410 g) diced tomatoes, undrained
- 3 chicken bouillon cubes, dissolved in 1/2 cup hot water
- 4 McCormick® Bay Leaves
- 1 tsp McCormick® Thyme Leaves (perfect pinch italian seasoning)
- 1 tsp McCormick® Garlic Powder
- 1/2 tsp McCormick® Coarse Ground Black Pepper
- 2 cups cooked, rice
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