This flavorful recipe comes from Julie Miller, Barry’s sister. It’s quite mild, so we add Melinda’s XXXX hot sauce to taste.
Serves 8. The smaller amounts allow it to fit in a slightly smaller crockpot.
2-1/2 – 3 lbs boneless pork or chicken, cut in bite-size pieces
1 T Cajun seasoning (I’ve substituted a mix of paprika, onion powder, red pepper flakes, black pepper, and salt, since the recipe already has oregano and thyme)
1 T vegetable oil
1 onion, chopped
1 red bell pepper, chopped
2 stalks of celery, chopped
3 T minced garlic
1 C brown rice
28-oz can crushed tomatoes
1 T oregano
1-1/2 t basil
2 t thyme
3 C beef or chicken broth
14-16 oz cooked smoked sausage, sliced
1 lb large shrimp, peeled and deveined
Hot sauce to taste
Season pork with Cajun seasoning. Heat oil over high heat, add pork/chicken and onion and cook about a minute until browned.
Place meat and onion in the bottom of a large slow cooker. Top with red bell pepper, celery, and garlic. Then put in the tomatoes, oregano, basil, and thyme. Pour the broth over it and top with sausage. There’s no need to stir this.
Cover and cook on high for 3 hours. Then add the shrimp and rice and cook for one hour longer, until the rice is tender.
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The original version of this used 4C of broth, with white rice that was cooked for the full 4 hours. The result was too mushy for our tastes, but this version is perfect.
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