Nutrition per serving may change if servings are adjusted.
1 pound skinless, boneless chicken thighs
4 ounces smoked turkey sausage
1½ cups chopped red, yellow, and/or green sweet pepper
1 cup thinly sliced celery
1 cup chopped onion
1 (14 ounce) can low-salt diced tomatoes, undrained
1 (10 ounce) can chopped tomatoes and green chile peppers, undrained
2 tablespoons quick-cooking tapioca
1 teaspoon dried basil, crushed
¼ teaspoon cayenne pepper
4 ounces frozen peeled and deveined medium shrimp, thawed
2 cups loose-pack frozen cut okra
3 cups hot cooked brown rice
Cut chicken into bite-size pieces. Halve sausage lengthwise and cut into ½-inch-thick slices. In a 3- ½- or 4-quart slow cooker, combine chicken, sausage, sweet pepper, celery and onion. Stir in undrained diced tomatoes, undrained chopped tomatoes and green chile peppers, tapioca, basil and cayenne pepper.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
If using low-heat setting, turn to high-heat setting. Stir in shrimp and okra. Cover and cook about 30 minutes more or until shrimp are opaque. Serve with hot cooked brown rice.
Tips For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.