Recipe: Slow-cooked Jambalaya with rice

HealthAgenda
Recipes

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.

Serves: 4–6   
Prep time: 20 minutes  
Cook time: 8 hours 30 minutes

Ingredients

  • 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

Method

Note: This recipe requires a slow cooker.

  1. Run butter all over the inside of your slow cooker. Layer the sausage, chicken, onion, green pepper and celery in the slow cooker.
  2. 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.
  3. 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.

More Recipes

BBQ ROSEMARY LAMB LOIN CHOPS WITH FETA

Lamb loin chops, like T-bone steaks, have big natural flavours, so they stand up well to pungent aromatics like rosemary and garlic.

MARGARET FULTON’S ONE-TRAY ROASTED VEGGIES

Margaret Fulton taught generations of Australians how to cook interesting yet wholesome food with her trustworthy recipes.

PRAWN, PUMPKIN AND CORN CHOWDER

This simple soup recipe is easy to whip up and helps you towards your daily vegetable intake.

LAMB AND DRIED FRUIT TAGINE RECIPE

You won’t believe how simple this tasty lamb recipe is from One Knife, One Pot, One Dish by Stéphane Reynaud.

IMPORTANT INFORMATION

This communication contains information which is copyright to The Hospitals Contribution Fund of Australia Limited (HCF). It should not be copied, disclosed or distributed without the authority of HCF. Except as required by law, HCF does not represent, warrant and/or guarantee that this communication is free from errors, virus, interception or interference. All reasonable efforts have been taken to ensure the accuracy of material contained on this website. It’s not intended that this website be comprehensive or render advice. HCF members should rely on authoritative advice they seek from qualified practitioners in the health and medical fields as the information provided on this website is general information only and may not be suitable to individual circumstances or health needs. Please check with your health professional before making any dietary, medical or other health decisions as a result of reading this website.