| | Directions | | Cut chicken into 1 inch cubes. Cut sausage into 1/2 inch slice, then cut those in half. In a skillet, brown chicken and then add sausage, onion and green pepper. Cook over medium heat until the sausage is warmed thoroughly and vegetables start to get a bit tender. In a slow cooker, combine items from the skillet, tomatoes, celery, chicken broth and all of the other ingredients. Cover and cook on low heat for 5 hours or high heat for 3 hours. Ten minutes before serving, stir in the thawed shrimp, cover and cook until the shrimp is heated thoroughly. Discard bay leaves and serve over cooked rice. |
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| Ingredients | | - |  | 2 pounds boneless Chicken Breast |
| - | | 1 pound Beef Polish Kabasi |
| - | | 1 onion (medium) |
| - | | 1 green bell pepper |
| - | | 1 stalk celery |
| - | | 1 can diced tomatoes (28 ounce can) |
| - | | 2 cups chicken broth |
| - | | 2 teaspoons oregano |
| - | | 2 teaspoons Cajun seasoning |
| - | | 1 teaspoon hot sauce |
| - | | 2 bay leaves |
| - | | 1/2 teaspoon thyme |
| - | | 1 pound Frozen, peeled & cooked shrimp, thawed |
| - | | 3 cups Cooked Long Grain White Rice |
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