Yeah, we still do food porn here

It would appear that I am going to cater the rehearsal dinner for Cpl. Wolves' wedding. Someone, somewhere decided the the food theme would be Cajun. In that vein, I recently prepared a chicken andouille dish that turned out nicely. Best part? It is done in the crock pot, which is mondo convenient.

You start with 1-1/2 pounds of boneless chicken thighs, cut into chunks, 12-16 ounces of andouille sausage, cut into 1-inch chunks, 1 chopped onion, 3/4 cup of chicken broth, a 14-.5 oz. can of diced tomatoes, a 6-oz. can of tomato paste, a chopped green bell pepper, some kind of Creole seasoning (I use Tony Chachere) to taste, about a tablespoon, and salt and pepper, also to taste:

OK, so first, cut up the chicken and sausage:

Chop that onion:

You should also chop that bell pepper, although apparently I forgot to take a picture of that. Do it anyway. Toss the cut-up meat into the crock pot:

Add the onions and peppers, the tomatoes, the tomato paste and the seasonings:

Mix it up right, people:

 Cook it on low for 6-8 hours. You serve it over rice. Mrs. Wolves did not take a picture of the finished product for me (I was at work), but it looks like this when done:

Just imagine it over rice. Tastes real good. Bon appetit, y'all.