1(16-ounce) package smoked sausage or kielbasa, roughly chopped
2medium yellow onions, diced
1/2bunch green onions, chopped (white and green parts)
1green bell pepper, seeded and chopped
1red bell pepper, seeded and chopped
3garlic cloves, minced
1(28-ounce) can diced tomatoes
2cups reduced-sodium chicken broth
1tablespoon Toney Chachere's Original Creole Seasoning
1 1/2cups long-grain rice
Fresh parsley, chopped (optional)
To prepare for the freezer: Place chicken and sausage in a large freezer bag. Place remaining ingredients, except rice and parsley, in another large bag. Place rice and a copy of this recipe in a small plastic bag. Label bags and tape together. Place in freezer.
To cook: Remove bags from freezer and let thaw about 30 minutes. Empty the 2 large bags into a 6-quart slow cooker; cover and cook on LOW 8 hours. Add rice during the last hour of cooking. Spoon into bowls and top with fresh parsley, if using. Makes 5 quarts.