Fetty’s Jambalaya

6 servings Prep: 20 mins, Cooking: 5 hrs
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A mixture of African and Spanish influences mixed with heavily seasoned rice for that extra “homely” taste.

By Food24 August 19 2014
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Ingredients (22)

1 onion — medium, finely chopped
1 green pepper — deseeded and chopped
1 celery stalks — chopped
1 tsp garlic — paste
3 bay leaves
300 g chicken breast fillets — cubed, dried
200 g sausages — pork, smoked
2.5 tsp dried oregano
1 tsp paprika
1 tsp garlic — powder
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp onion — powder
1/4 tsp cayenne pepper
1/4 tsp black pepper — freshly ground
1/4 tsp dried chilli flakes
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 tinned tomatoes — chopped
1 cup long grain rice — rinsed to remove starch
2.5 cup stock — chicken
15 prawns — deveined, peeled and cooked
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Method:

In a pan heat the oil and fry the onions, green pepper and celery.

When the onions are translucent (about 3 to 5 minutes) add the garlic paste and bay leaf, cook until fragrant (about 1 minute).

Add the chicken and smoked sausage to the pan and fry on a medium heat until well browned.

Stir in the oregano, paprika, garlic powder, salt, dried thyme, onion powder, cayenne pepper, black pepper and chilli flakes (if using), Worcestershire sauce, Tabasco sauce and cook for 1 minute, careful not to burn the spices.

Add the contents of the pan to the bowl of a slow-cooker.

Add the chopped tomatoes, rice and chicken stock, mix all the ingredients together.

Turn the slow cooker to medium and fix the lid, cook for 4 to 6 hours, stirring occasionally (If your slow cooker only has low and high settings cook for 6 to 8 hours on low or 3 to 4 hours on high).

If the Jambalaya becomes too dry add ½ a cup of water at a time and stir well to prevent the base from burning.

The rice should be cooked through and the chicken and sausage tender.

Add the cooked prawns, stir through and cook until they’re warm (about 10 minutes).

Serve immediately with crusty bread.

Recipe reprinted with permission of Damian Ettish.



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