April 18, 2015

Jambalaya 4 0 5 1
  • Prep: 15 mins
  • Cook: 4 hrs
  • 15 mins

    4 hrs

    4 hrs 15 mins

  • Yields: 4


1tbsp olive oil

2-3 chicken breasts

150g chorizo

250g long grain rice

400g tin chopped tomatoes

350ml chicken stock

1 red onion, diced

1 of each red&green capsicum/bell peppers, diced

2 cloves of garlic, diced/crushed

1tbsp cajun seasoning


11.Brown off chicken separately in the oil, then place in slow cooker.

22. Add all remaining ingredients into the slow cooker and mix well.

33. Cook on high for 4hrs, stirring occasionally to prevent rice from sticking.

44. Halfway through cooking you may want to add more stock depending if the dish is turning dry, this is completely optional.

Submitted by Chantel Alway


1 Review


April 10, 2016

Delicious, but fed at least 7 or 8. Good reheated next day.

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