Prawn Jambalaya


  • 600g skinless and boneless chicken thighs
  • 200g chorizo, sliced
  • 1 onion, diced
  • 1 small green capsicum, diced
  • 2 ribs celery, sliced
  • 2 cups chicken stock
  • 400g can crushed tomatoes
  • 2 tsp minced garlic
  • 2 tbsp cajun seasoning
  • 300g frozen green prawns, peeled
  • 2 cups cooked long grain rice
  • ¼ cup sliced green onions
  • One bunch flat leaf parsley, finely chopped

Cooking time: 6-8 hours
Serves: 4-5


Step 1.
Combine chicken, chorizo, onion, capsicum and celery with chicken stock, tomatoes, garlic and Cajun seasoning in the crock. Stir to combine and cook on LOW for 6-8 hours.

Step 2.
After 6-8 hours have elapsed, open the lid and stir in prawns, rice and green onions. Replace the lid and cook for a further 20-30 minutes, or until prawns turn opaque.

Step 3.
Garnish with finely chopped parsley and serve.

Recipe by Crock-Pot®


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