Cajun Chicken and Andouille Soup

Ingredients

  • 1 lb boneless, skinless chicken thighs, cut into ¾" pieces
  • 4 oz andouille sausage or other fully cooked sausage, halved lengthwise and cut into ½" pieces
  • 1 can (14.5 oz) crushed tomatoes
  • 1 ½ c fresh or frozen and thawed corn kernels
  • 1 C sliced fresh or frozen and thawed okra
  • 1 med onion, chopped
  • 1 med green bell pepper, chopped
  • + 5 more ingredients
    • 2 lg cloves garlic, minced
    • ¾ tsp salt
    • ½ tsp cajun seasoning
    • 4 C chicken stock (we used Kitchen Basics)
    • 2 ribs celery, thinly sliced

Combine all ingredients in large slow cooker. Cover and cook on low 6 to 8 hours. Season with salt and black pepper to taste.

View full recipe at SpringPad

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