Sorghum is a southern grain, and as such, it pairs beautifully with Cajun and Creole flavors, like those found in jambalaya. The slow cooker makes this an easy, weekday recipe, and gives the rich flavors ample time to mingle.
2 cups whole grain sorghum
1 pound boneless, skinless chicken breasts
½ pound chicken sausage, sliced (we used andouille flavor) or crumbled
1 large onion, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
4 cups low sodium chicken broth
1 cup water
1 (14-oz) can tomato sauce (no salt added)
1 teaspoon salt
An Oldways Whole Grains Council recipe, courtesy of Kelly Toups
TerriB says: This was fantastic and even better the next day for lunch. Can’t wait to make it again.
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