Recipe: Slow-cooked Jambalaya with rice
Jambalaya has origins in Caribbean and Spanish cuisines, mixed up with some French Creole influence. This version of a hearty classic includes chicken and prawns, is made in the slow cooker, and served over rice.
Prep time: 20 minutes
Cook time: 8 hours 30 minutes
- 1 tbsp butter
- 500g Andouille (smoked pork) sausage, cut into thin rounds
- 500g boneless skinless chicken breast, cut into small chunks
- 1 large onion, diced
- 1 green capsicum, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp thyme
- ¼ tsp cayenne pepper
- ¼ tsp paprika
- ¼ tsp oregano
- 500ml chicken stock
- 250g large prawns, shelled and cleaned
- Salt and pepper to taste
- Fresh parsley to garnish
- Cooked rice to serve
Note: This recipe requires a slow cooker.
- Run butter all over the inside of your slow cooker. Layer the sausage, chicken, onion, green pepper and celery in the slow cooker.
- Mix the garlic, salt, thyme, cayenne, paprika and oregano with the chicken stock and add to the slow cooker. Set heat to low and cook for 8 hours. Once that time has passed remove the lid and stir. Add the prawn and cook until they curl and turn pink and are just done, about 10 minutes longer.
- Taste and adjust seasonings as necessary with salt and pepper. Ladle the Jambalaya over rice in large bowls and garnish with fresh parsley.
Images and text from The Ultimate Soup Cookbook by Dru Melton and Jamie Taerbaum, photography by Bill Bettencourt. Quarry Books RRP $29.99.
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