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Slow Cooker Andouille Creole

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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


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.

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