When I nailed this dish, I couldn’t keep my fingers out of it. I probably ate two or three lettuce wraps worth of chicken and sausage before we even sat down to eat. It was a tad spicy (which I love), but luckily, the celery slaw helped cool it off for my little eaters. We have them enrolled in spicy food training.
Prep time 30 minutes
Serves 8
For the lettuce wraps:
3 cloves garlic, minced
1 tablespoon Cajun Spice Blend
1 tablespoon avocado oil
1 teaspoon sea salt
4 chicken breasts (or 8 thighs)
12 ounces (340 g) precooked andouille sausage, diced
1/2 large red onion, thinly sliced
For the slaw:
4 celery stalks, thinly sliced
2 large carrots, peeled and grated
2/3 cup fresh chopped cilantro
2 green onions, thinly sliced
4 tablespoons (56 g) Paleo-Friendly Mayonnaise
2 tablespoons (30 ml) red wine vinegar
1/4 teaspoon sea salt
3–4 heads butter or baby romaine lettuce, ends cut off and leaves separated
Hot sauce, for serving
1 Combine the garlic, Cajun seasoning, oil, and salt in a small bowl to form a paste. Rub the paste on both sides of the chicken.
2 Place the chicken in a 4-quart (3.8 liter) slow cooker. Place the sausage and onion on top of the chicken.
3 Cover and cook on low for 6 to 7 hours, flipping chicken halfway through to submerge the onions in the cooking liquid. The chicken should be very tender and easy to pull apart with a fork.
4 Remove the chicken from the cooker, shred, and return to the pot. Give it a good stir to combine it with the sausage and onions. Cover and turn off the cooker.
5 Combine all of the slaw ingredients in a medium bowl. Chill until ready to use.
6 To serve, place a couple spoonfuls of the chicken-andouille mixture into a lettuce leaf and top with a bit of slaw and a few shakes of hot sauce.
