Ingredients Jump to Instructions ↓

  1. 8 medium (boneless, skinless) chicken thighs , cut into 1-inch cubes 1 teaspoon(s) salt

  2. 1/2 teaspoon(s) cayenne pepper

  3. teaspoon(s) paprika

  4. 2 tablespoon(s) olive oil

  5. 1 whole(s) leek , thoroughly washed and thinly sliced 4 clove(s) garlic , minced 1 whole(s) red bell pepper , thinly sliced 1 whole(s) (yellow) bell pepper

  6. 1 whole(s) (green ) bell pepper , thinly sliced 1 package(s) (10-oz.) artichoke hearts

  7. 2 cup(s) tomato sauce

  8. 1 cup(s) white whine

  9. 1 whole(s) crawfish tails , peeled 1 pound(s) (medium fresh or frozen) shrimp , peeled and deveined (thaw if frozen)

Instructions Jump to Ingredients ↑

  1. Season the chicken thighs with salt, cayenne pepper and paprika. In a large skillet over medium heat, sauté chicken in olive oil for 4 to 5 minutes, stirring. Transfer to a 5-quart slow cooker. Add sliced leek and garlic to the skillet, and sauté for 2 minutes; transfer to slow cooker.

  2. Add bell peppers, artichoke hearts, thyme, tomato sauce and wine to the slow cooker. Cover and cook on low for 6 hours.

  3. Stir in crawfish and shrimp, raise heat to high and cook for an additional 30 minutes. Serve over rice or pasta and garnish with fresh thyme.


Send feedback