Chicken and Prawn Jambalaya

Submitted by Lindsay McInnes

Chicken and Prawn Jambalaya

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Serving: 4
Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes


  • 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


  • 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.

1 thought on “Chicken and Prawn Jambalaya”

  1. Fiona Chamberlain

    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.

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