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Creole Chicken and Smoked Sausage
Rachel Kim

Creole Chicken and Smoked Sausage

Chicken thighs and smoked sausage make a tomato-rich supper with peppers, celery and Creole spice. The sausage goes in halfway through so it flavors the pot without giving up all its texture. Okra thickens the juices slightly and makes rice the natural side.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 2 tsp salt-free Creole seasoning
  • 1 medium yellow onion chopped
  • 1 green bell pepper chopped
  • 2 celery ribs chopped
  • 1 can 28 oz crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 3 garlic cloves minced
  • 12 oz smoked sausage cut into 1/2-inch rounds
  • 2 cups frozen sliced okra
  • 4 cups hot cooked white rice

Method
 

  1. Season the chicken with the salt and Creole seasoning and put it in a 6-quart slow cooker.
  2. Add the onion, bell pepper and celery around the chicken.
  3. Stir together the crushed tomatoes, broth and garlic and pour them into the cooker.
  4. Cover and cook on low for 3 hours, then fold in the smoked sausage.
  5. Cover and cook on low for 2 hours more, then add the frozen okra.
  6. Cook until the okra is tender and the chicken reaches at least 165°F, 45 to 60 minutes.
  7. Break the chicken into large pieces, taste for salt and serve over hot rice.