Submitted by Lindsay McInnes
Chicken and Prawn Jambalaya
Serving: 4
Ingredients
- 1/2 tsp cayenne pepper
- 1/2 tsp pepper
- 1 tsp salt
- 2 tsp chopped fresh thyme
- 350g fresh diced skinless chicken breasts
- 2 tbls oil
- 2 onions
- 2 tbsp minced garlic
- 2 green capsicums chopped and seeded
- 2 celery sticks chopped
- 250gms shredded ham
- 175gms Chorizo sausage thinly sliced
- 400gm can chopped tomatoes
- 2 tbsp tomato paste
- 225 ml chicken stock
- 500gms raw peeled prawns
- 500gms cooked rice
- fresh chives to garnish
Instructions
- Mix together the cayenne pepper, pepper salt and thyme in a bowl and add the chicken and toss through to coat.
- Heat the oil in a pan add the onions garlic, green peppers and celery cook on a low heat for 5 minutes stir occasionally. Add the chicken and cook for another 5 minutes until chicken is golden. Stir in ham, chorizo, tomatoes, tomato paste and stock bring to the boil.
- Transfer the mixture to the slow cooker cover and cook on low for 6 hours. Add the prawns and rice, recover and cook on high for 30 minutes.
- Garnish with chives and serve immediately.
Tried this recipe?Scroll Down To Share What You Think
I made this recipe for my husband. I don’t like spicy food or pawns so unable to taste test but apparently it’s up to par with a restaurant quality dish. Its worth the effort. My husband has eaten it for the last 3 days.