1 lb. sliced favorite sausage (ex hot Italian) (about 3 cups)
3 cubed chicken breasts or thighs
3 cups uncooked regular rice
1 can small shrimp
Directions
Stir the stock, Creole seasoning, pepper, onion, celery, tomatoes (or manwich). Then add all except last 4 ingredients. Add sausage, chicken and rice in a 5 to 6 quart slow cooker. Cover and cook on LOW for 4 hours or until the chicken is cooked through. Add the shrimp cover and cook for 10 minutes.
Source: It's a bulk recipe for a resturant and Swanson's recipe combined with some substitutes of my own.
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