Name: Slow Cooker Chicken and Sausage Creole
Prep time: 45 min
Cook time: 480 min
Ingredients: 8 oz Boneless chicken thighs (diced); 3 oz Andouille sausage (sliced into rounds); ¼ cup Onion (diced); ⅛ cup Carrot (diced); ½ cup Green bell pepper (seeded and chopped); ½ cup Red bell pepper (seeded and chopped); 2 cloves Garlic (minced); ½ cup Chicken broth; 5 oz Canned diced tomatoes; ½ oz Tomato paste; ¼ cup Tomato sauce; ½ tsp Creole seasoning; dash Cayenne pepper; 1½ Scallions (chopped (for garnish)); 2 Eggs; 1 tsp Mayonnaise; ¼ tsp Dijon mustard; ⅛ tsp Salt; Black pepper (to taste); Cajun seasoning (for serving); ½ cup Jasmine rice; 1 cup Water; pinch Salt; 1 slice Bacon (chopped); 1 cup Corn; ¼ cup Yellow onion (chopped); ½ cup Red bell pepper (chopped); ¼ tsp Jalapeño pepper (chopped); ¼ TBSP Cajun seasoning; Salt (to taste)

Slow Cooker Chicken and Sausage Creole

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Prep Time: 45

Cook Time: 8

Servings:

Calories: 1068kcal

Ingredients

Slow Cooker Chicken & Sausage Creole

8 oz Boneless chicken thighs diced
3 oz Andouille sausage sliced into rounds
¼ cup Onion diced
⅛ cup Carrot diced
½ cup Green bell pepper seeded and chopped
½ cup Red bell pepper seeded and chopped
2 cloves Garlic minced
½ cup Chicken broth
5 oz Canned diced tomatoes
½ oz Tomato paste
¼ cup Tomato sauce
½ tsp Creole seasoning
dash Cayenne pepper
1½ Scallions chopped (for garnish)

Cajun Deviled Eggs

2 Eggs
1 tsp Mayonnaise
¼ tsp Dijon mustard
⅛ tsp Salt
Black pepper to taste
Cajun seasoning for serving

Rice

½ cup Jasmine rice
1 cup Water
pinch Salt

Corn Maque Choux

1 slice Bacon chopped
1 cup Corn
¼ cup Yellow onion chopped
½ cup Red bell pepper chopped
¼ tsp Jalapeño pepper chopped
¼ TBSP Cajun seasoning
Salt to taste
Black pepper to taste
⅛ cup Chicken broth
¼ cup Heavy cream

Hurricane Cocktail

Ice cubes
2 oz White rum
2 oz Dark rum
1 oz Orange juice
1 oz Lime juice
2 oz Passion fruit juice
½ oz Simple syrup
½ oz Grenadine syrup
slices Orange for garnish (optional)
Maraschino cherries for garnish (optional)

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Instructions

Prepare the Slow Cooker Chicken & Sausage Creole

Place all ingredients for the chicken creole (except scallions) into the slow cooker.
Cover and cook: Low setting: 6–8 hours (High setting: 3–4 hours).

Make the Cajun Deviled Eggs

Place eggs in a medium saucepan and cover with cold water.
Bring water to a boil, then immediately remove from heat.
Cover and let eggs sit in hot water for 10–12 minutes.
Transfer eggs to a bowl of cold water to cool, then peel.
Slice eggs in half lengthwise. Remove yolks and place in a bowl.
Mash yolks with mayonnaise, Dijon mustard, salt, and black pepper until smooth.
Fill the hollowed egg whites with the yolk mixture.
Sprinkle with Cajun seasoning.
Cover and refrigerate until ready to serve.

Cook the Rice

Rinse the rice under cold water until the water runs clear. Cook the rice according to the directions on the package.
Fluff rice with a fork before serving. Season with salt and pepper.

Prepare the Corn Maque Choux

Heat a large pan over medium heat and add the chopped bacon.
Cook until golden brown and crispy.
Stir in corn, onion, bell pepper, jalapeño, Cajun seasoning, salt, and black pepper.
Cook, stirring often, until the vegetables soften and caramelize.
Add chicken broth and let simmer for 10 minutes.
Stir in heavy cream and warm for about 2 minutes.
Remove from heat and set aside.

Make the Hurricane Cocktail

Fill a cocktail shaker with ice. Or use a jar with a lid or mix ingredients in a pitcher.
Add white rum, dark rum, orange juice, lime juice, passion fruit juice, simple syrup, and grenadine.
Shake well until chilled.
Strain into a glass filled with ice.
Garnish with an orange slice and maraschino cherry, if desired.
Assemble and Serve
Serve the creole over rice, with cajun deviled eggs, corn maque, and hurricane.

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