Fetty's Jambalaya

Recipe from: 19 August 2014
recipes, Southern cooking, Jambalayal

Ingredients 23
Servings 6
Time 00:20

Ingredients

  • 2
    Tbs
    olive oil
  • 1
    medium onion, finely chopped
  • 1
    green pepper, deseeded and chopped
  • 1
    stalk celery, chopped
  • 1
    tsp
    garlic paste
  • 3
    bay leaves
  • 300
    g
    chicken breast, cut into cubes
  • 200
    g
    smoked pork sausage, sliced (about 2cm thick)
  • 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
    freshly ground black pepper
  • 1/4
    tsp
    hot chilli flakes (optional)
  • 1
    tsp
    Worcestershire sauce
  • 1
    tsp
    Tabasco sauce
  • 1
    can chopped tomatoes
  • 1
    cup
    long grain rice, rinsed to remove starch
  • 2.5
    cup
    chicken stock
  • 15
    prawns, deveined, peeled and cooked
 

Method

05:00
 
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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