Cut up and throw the following into the Crock Pot:
1 1/2 Pounds of Chicken - cut into small inch cubes for best results. The chicken is the best part so sometimes I put a little extra in.
12 Ounces of sausage - I've experimented with lots of diffent kinds of sausage, different flavors add diferent kicks to the recipe. Chicken Sausage works too.
1/2 Cup of Onion - I usually put a whole onion, chopped of course.
1 Green Bell Pepper
1 Lg Can (28 Ounces) of Crushed Tomatoes - don't need to be chopped, obvs.
1 Cup Chicken Broth
1/2 Cup of White Wine - I usually throw in whatever we have, but the original recipe said "dry" white wine so if your pallatt is that refined go for that.
2 Teaspoons dried leaf oregano
2 teaspoons dried parsley
2 teaspoons Cajun Seasoning
1 teaspoon of Cayenne Pepper - or more if you like it caliente.
Throw the crock pot on low for six hours (or high for 3 hours). Add the following:
1 Pound of Raw Shrimp - make sure to pull off the tails.
Cook it for another forty five minutes to an hour and you're good to go. Serve with rice. Cornbread with honey butter is a nice side too. Serves as many as 8, or if you're lucky eough to have leftovers it makes a great reheated lunch during the week.
