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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef Tamara
3 pounds chicken thighs (I used chicken breasts instead)
1 cup celery, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 can sliced mushrooms
1 can tomatoes
1 teaspoon garlic powder
1 teaspoon sugar
1 teaspoon Cajun seasoning
½ teaspoon paprika
salt and pepper, to taste
Louisiana hot sauce to taste
2 cup minute rice, cooked
Place chicken in bottom of crockpot. Combine remaining ingredients (except rice) and add to crockpot. Cook on high 4 to 5 hours or on low 7 to 8 hours. Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.