Crock Pot Creole Casserole
Dive into the bold flavors of the South with this Crock Pot Creole Casserole—a hearty, slow-cooked one-pot meal that's bursting with spicy, smoky, and savory goodness. Featuring tender chunks of chicken, smoky Andouille sausage, a medley of fresh veggies, and perfectly cooked white rice, this dish is infused with classic Cajun seasonings like paprika, thyme, and fiery Cajun spice. Fire-roasted tomatoes and aromatic garlic add depth, while a low and slow simmer in a crock pot ensures every bite is infused with rich, comforting flavor. Simple to prepare with minimal hands-on effort, this crowd-pleaser is perfect for weeknight dinners or meal prepping. Top with fresh parsley and green onions for a pop of color and freshness, and savor the taste of Louisiana in every spoonful!
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Recipe Information
Ingredients
- 12 ounces Andouille sausage
- 1 pound Chicken breast, diced
- 1 medium Bell pepper, diced (any color)
- 1 medium Onion, diced
- 2 stalks Celery, diced
- 4 cloves Garlic, minced
- 14.5 ounces Fire-roasted diced tomatoes, with juices
- 8 ounces Tomato sauce
- 2 cups Chicken broth
- 1 cup White rice
- 1.5 tablespoons Cajun seasoning
- 1 teaspoon Paprika
- 0.5 teaspoons Dried thyme
- 2 leaves Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 stalks Green onions, for garnish
- 2 tablespoons Fresh parsley, chopped, for garnish
Instructions
Slice the Andouille sausage into 1/4-inch rounds and dice the chicken breast into bite-sized pieces.
In a large skillet over medium heat, brown the sausage rounds on both sides (about 2 minutes per side). Remove and set aside.
In the same skillet, lightly brown the diced chicken for 2-3 minutes on each side. It does not need to be fully cooked as it will finish cooking in the crock pot.
Add the diced bell pepper, onion, celery, and garlic to the crock pot.
Stir in the fire-roasted diced tomatoes (with juices), tomato sauce, and chicken broth.
Add the browned sausage and chicken to the crock pot.
Stir in the white rice, Cajun seasoning, paprika, dried thyme, bay leaves, salt, and black pepper.
Mix everything well to combine, ensuring the rice is evenly distributed and submerged in liquid.
Cover and cook on High for 3-4 hours or Low for 6-8 hours. Stir halfway through cooking to ensure the rice does not stick to the edges.
Once the rice is tender and fully cooked, remove the bay leaves and stir the casserole one last time.
Serve hot, garnished with chopped green onions and fresh parsley. Enjoy!
Nutrition Facts
Calories |
2511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 41.4 g | 207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 11792 mg | 513% | |
| Total Carbohydrate | 121.3 g | 44% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 30.2 g | ||
| Protein | 216.0 g | 432% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 387 mg | 30% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 3965 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
