Creole chicken sausage
A warm, Creole-inspired chicken and sausage dish featuring smoky Andouille, peppers, and tomatoes. Simmered with bold spices and served over rice for a hearty, weeknight-friendly meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pounds boneless skinless chicken thighs
- 12 ounces smoked Andouille sausage, sliced
- 1 cup chopped onions
- 2 cloves garlic, minced
- 1.25 cups low-sodium chicken broth
- 1 can diced tomatoes (14.5 oz)
- 3 tablespoons tomato paste
- 0.5 cups tomato sauce
- 2 teaspoons Creole seasoning
- 0.25 teaspoon cayenne
- 1 tablespoon brown sugar
- 1 can black beans, rinsed and drained (14-15 oz)
- 2 green peppers green bell peppers, chopped
- 0.5 cups sliced green onions for topping
- 2 tablespoons almond butter optional
- 0.25 teaspoon salt to taste
- 2 cups brown rice for serving
Instructions
Preparation Steps
- Place all ingredients into a slow cooker. Stir to combine. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until chicken is tender and flavors meld.
- Shred the chicken directly in the slow cooker and taste, adjusting salt if needed. Serve over brown rice and top with green onions.
Notes
Feel free to swap chicken thighs for chicken breasts. For a spicier version, increase cayenne or add a dash of hot sauce.