About this recipe:This jambalaya recipe has taken years to perfect. It takes chicken, smoked sausage, onions, peppers, celery and tomatoes in a slow cooker to create the most wonderfully spicy dish. Serve over freshly cooked rice or pasta.
450g skinless, boneless chicken breast fillets, cut into 2.5cm chunks
450g smoked pork sausage, sliced
2 (400g) tins chopped tomatoes
1 large onion, chopped
1 large green pepper, chopped
125g celery, chopped
250ml chicken stock
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
450g frozen cooked and peeled prawns
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Method Prep:20min › Cook:8hr › Ready in:8hr20min
In a slow cooker, mix together the chicken, sausage, tomatoes, onion, green pepper, celery and stock. Season with oregano, parsley, Cajun seasoning, cayenne pepper and thyme.
Cover and cook for 7 to 8 hours on Low for 3 to 4 hours on High. Stir in the prawns during the last 30 minutes of cook time.