4 celery stalks, diced

1 yellow onion, diced

1 green bell pepper, diced

1 red bell pepper, diced

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1 12-16 oz. package of turkey/chicken smoked sausage or andouille sausage, cut into 1 inch pieces

2 boneless, skinless chicken thighs (optional)

2 15 oz. cans diced tomatoes, reduced sodium

1 tsp dried oregano

1 tsp dried thyme

1 1/2 tsp smoked paprika

1/2 tsp cayenne pepper

1/2 tsp freshly cracked pepper

2 cups chicken or bone broth

2 cups uncooked brown rice

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1 lb. shrimp, shelled and deveined

​3 green onions, sliced (for garnish)

Add all of the ingredients, except the shrimp and green onions, to the slow cooker, placing the chicken thighs on top. Stir briefly to combine all the ingredients, making sure the chicken thighs remain near the top. Cook on high for 4-6 hours, or low for 8-10 hours. 

Remove the chicken thighs from the slow cooker and transfer to a cutting board. Shred the meat with a fork and then return to the slow cooker. Stir in the shrimp and continue cooking for another 20-30 minutes until the shrimp is pink and the rice is fluffy. 

Serve in a bowl with sliced green onions on top and any extra hot sauce if you prefer.

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