Creole chicken sausage
This Creole chicken sausage is a flavorful, hearty dish packed with bell peppers, black beans, and smoky Andouille sausage. Ready in under 10 minutes of prep and slow-cooked to perfection, it's a perfect weeknight dinner over rice.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts
- 12 ounces smoked Andouille sausage cut into small rounds
- 1 cup chopped onions
- 2 cloves garlic minced
- 1.25 cup low sodium chicken broth
- 14.5 ounces diced tomatoes 1 can
- 3 tablespoons tomato paste
- 0.5 cup tomato sauce
- 2 teaspoons Creole seasoning
- 0.25 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 14 ounces black beans rinsed and drained
- 2 medium green bell peppers chopped
- 0.5 cup sliced green onions for topping
- 2 tablespoons almond butter optional but delicious
- 1 serving salt to taste
Instructions
Preparation Steps
- Place chicken, sausage, onions, garlic, chicken broth, diced tomatoes, tomato paste, tomato sauce, Creole seasoning, cayenne, and brown sugar into the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or high for 3 hours, until chicken is tender and fully cooked.
- Shred the chicken directly in the crockpot using two forks. Add black beans, chopped bell peppers, and almond butter. Stir gently.
- Cover and cook for an additional 20-30 minutes to heat through and combine flavors. Season with salt to taste.
- Serve hot over cooked brown rice, garnished with sliced green onions.
Notes
This Creole-inspired dish is naturally dairy-free and packed with protein and fiber. Feel free to adjust the cayenne level to suit your heat preference. Leftovers keep well in the fridge for up to 4 days or freeze for 3 months.