Ingredients for 8 servings
- 1 Pound Boneless Skinless Chicken Breast, Cut into Bite Sized Pieces
- 12 to 16 Ounces Andouille Sausage, Thinly Sliced
- 1 Small Sweet Onion, Finely Diced
- 2 Teaspoons Garlic, Minced
- 1 Tablespoon Worcestershire Sauce
- 2 ½ Cups Chicken Broth
- ½ Cup Tomato Sauce
- 14.5 Ounce Can Petite Diced Tomatoes, Undrained
- 3 Tablespoons Tomato Paste
- 15 Ounce Can Black Beans, Drained and Rinsed
- 2 to 3 Teaspoons Tony Chachere’s® Original Creole Seasoning 2=Mild/Medium 3=Medium/Hot
- ¼ Teaspoon Cayenne
Preparation
Place all prepared ingredients in the slow cooker and cook on low for 6 to 8 hours or on high for 2 to 3. Before serving, taste for seasoning and add additional seasoning if desired. The sauce should be somewhat like a thin gravy, if it’s too thick add broth or water to thin if needed. Serve over white rice.
