This has all the comforting flavors of classic Cajun dishes like gumbo and jambalaya but comes with a much healthier and easier to prepare cooking method. Serve over rice or cauliflower rice with hot sauce for sprinkling.
-1 c chicken broth
-1 (15 oz) can diced tomatoes
-1 (6 oz can) tomato paste
-1 tsp thyme
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp cayenne
-1 onion, diced
-1 green bell pepper, diced
-1 red bell pepper, diced
-2 chicken breasts
-1 lb andouille or kielbasa sausage, sliced (I prefer turkey sausage)
-2 c frozen sliced okra
-fresh parsley and/or sliced scallions for serving
Slow Cooker
In a greased slow cooker, stir together broth, diced tomatoes, tomato paste, thyme, salt, pepper and cayenne. Stir in onion, bell peppers, chicken and sausage. Cook on low for 6-8 hours, until chicken shreds easily with 2 forks. Shred chicken and return to slow cooker. Add okra, cover and cook an additional 10 minutes. Serve over rice with parsley, scallions and hot sauce for topping.
Pressure Cooker
In a greased pressure cooker, stir together broth, diced tomatoes, tomato paste, thyme, salt, pepper and cayenne. Stir in onion, bell peppers, chicken and sausage. Cover, seal, and cook on manual for 30 minutes, until chicken shreds easily with 2 forks. Quick release pressure. Shred chicken and return to pressure cooker. Add okra, cover and cook on manual an additional 1 minute. Quick release pressure. Serve over rice with parsley, scallions and hot sauce for topping.
