1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 chorizo sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 stick celery, chopped
1 cup chicken broth
2 tsp dried oregano
2 tsp Cajun or Creole seasoning
1 tsp hot sauce
2 bay leaves
½ tsp dried thyme
1 lb frozen peeled shrimp, thawed
2 cups white long grain rice, rinsed and drained
Fresh chopped parsley as garnish.
Instructions
In the crock pot, combine chicken, sausage, tomatoes, onion, red pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme.
Cover and cook on Low for 8 hours or on HIGH for 4 hours. Drain meats and vegetables; reserve the liquid.
Return drained meats and vegetable in crockpot; stir in thawed shrimps, cover and cook on HiGH for 30 more minutes or until shrimps are cooked.
Cook the rice separately by using a rice cooker or cook it on the stovetop. The rice to liquid ratio is 1:2. In other words, use 2 cups liquids (reserved liquid plus water) for every cup of rice. So for 2 cups of rice, you will need 4 cups of water (I got 2 cups reserved liquid and I added 2 cups water).
Once rice is cooked, mix it into the crock pot. Discard bay leaves. Transfer to a serving plate and sprinkle with fresh chopped parsley.