Instead of—or in addition to—the andouille, which is quickly sautéed and added in the evening, you could use peeled and deveined shrimp, either whole or diced.
Put the chicken in the slow cooker and add the tomatoes and their juices, crushing them with your hand as you add them.
In a large skillet or sauté pan, heat the oil over medium-high heat. When it shimmers, add the onion and a pinch of salt and cook, stirring, until translucent, about 5 minutes. Add the garlic and cook for 1 minute, then scrape into the cooker. Add the Cajun seasoning, celery, and bell pepper. Cover and cook on low for 8 hours.
Season the sauce in the cooker with salt or more Cajun seasoning, if needed.
Put the rice in a sieve and rinse very well under running water. In a
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