1 lb. (450 g) smoked sausage, sliced
1/2 lb. (225 g) boneless, skinless chicken thighs, cubed
4 ribs celery, diced
2 bell peppers (red and/or green), diced
1 bunch green onion, thinly sliced
3 cloves garlic, minced
1/2 teaspoon (.5 g) thyme
1 teaspoon (1 g) black pepper
1 tablespoon (2 g) paprika (preferably smoked)
1/4 teaspoon (.5 g) cayenne
1 bay leaf
28 oz. (800 g) can diced tomatoes
2 cups (480 ml) chicken broth
2 cups (400 g) long grain rice
1/2 bunch fresh parsley, finely chopped, divided
1/2 lb. (225 g) raw shrimp, peeled and deveined
hot sauce for serving
Place sausage and chicken in bottom of a 6-quart slow cooker. Add vegetables and spices, canned tomatoes, chicken broth, rice, and 1/2 parsley and stir gently to combine.
Cook on low for 8 hours.
Remove lid, stir and nestle shrimp into rice. Re-cover and cook an additional 20 minutes.
Serve garnished with remaining parsley and a few dashes of hot sauce, if using.