This easy jambalaya requires very minimal prep, simply pop all the ingredients into your slow cooker and let it do the work. Scatter over some parsley and serve with lemon wedges for squeezing over.
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Yields:
4
Prep Time:
10 mins
Cook Time:
4 hrs 30 mins
Total Time:
4 hrs 40 mins
Cal/Serv:
628
Ingredients
250g
pack cooking chorizo sausages, sliced into bitesize chunks
1 green and 1 red pepper, deseeded and chopped
1
onion, finely chopped
2
celery sticks, finely chopped
2
garlic cloves, crushed
1tsp.
dried thyme
1Tbsp.
cajun seasoning
400g
tin chopped tomatoes
500ml
chicken stock
Few drops Tabasco, to taste
300g
easy-cook long-grain rice
200g
cooked king prawns
Large handful fresh parsley, roughly chopped
Lemon wedges, to serve
Directions
Step 1
Add all the ingredients, except the rice, prawns, parsley and lemon to the slow cooker pot. Season well. Cover with the lid and cook on low for 3-4 hours.
Step 2
Increase the heat to high, stir in the rice, cover and cook for a further 30mins or until cooked through. Add the prawns, cover and cook for a further 5min or until they are heated through. Stir in the parsley and adjust seasoning before serving.
You could swap the prawns for cooked shredded chicken, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
