Slow Cooker Jambalaya

Slow Cooker JambalayaI was actually scared of my own dinner! I don’t mind a bit of kick but Cayenne pepper and Tabasco was worrying. However, in the end it wasn’t too mind blowing. Sadomasochists may want to add a few more dashes of both!

Serves 6-8
Cooking time: 7-8 hours
Temp: Low

TBSP of oil
500g of skinless chicken thigh fillets, cut into bite-size chunks
Salt and pepper
1 onion chopped
225g of Chorizo Sausage, chopped
3 sticks of celery, diced
1 green pepper, diced
400g tin of chopped tomatoes
250 ml of chicken stock
2 dashes of tabasco sauce
2 tsp of dried oregano
2 tsp of dried parsley
1 tsp of cayenne pepper
1/2 tsp of dried thyme
200 g peeled king prawns


  1. Heat the oil in a large frying pan, season the chicken with salt and pepper. Cook for about 5 minutes until the chicken is sealed. Use a slotted spoon to transfer to slow cooker.
  2. Sauté the onions for about 3 minutes till soft.
  3. Add the sausage, celery and green pepper and cook for a further 2 minutes.
  4. Pour in the stock and tomatoes, add the dried spices and tabasco, stir and bring to a boil. Pour into slow cooker, mix, cover and cook on low for 7-8 hours.
  5. 30 min before serving add the prawns.

Serve on a bed of rice. If you find it too hot, serve with plain yoghurt.


What is Jambalaya?

This is my take on Jambalaya, a creole dish of rice, chicken, prawns and sausages with a few herbs and veg thrown in as well.  I really like this recipe as it only requires on pot, I use a dutch oven.   Another added bonus my 3 year old gobbles it up!

Serves 6


2 TBSP Vegetable Oil

2 onions, chopped

1 green pepper, chopped

2 sticks of celery

1 tsp of lazy garlic

2 tsp paprika

300g of skinless boneless chicken but into bite-size pieces

100g of Kabanos sausages, chopped

400g tin of chopped tomatoes

450g of Basmati rice

1 litre of chicken stock

1 tsp of oregano

2 bay leaves

200g King Prawns

2 spring onions


Heat the oil in the Dutch oven then add the onions, green pepper, celery and garlic.  Sauté for about 10 minutes until soft.

Add the paprika and cook for a further minute.  Add the chicken and sausage and cook for a further 10 minutes.

Add the rice and stir well.  Throw in the tinned tomatoes, chicken stock, oregano and bay leaves.  Cover and simmer for another 10 minutes.  You will need to stir it occasionally, don’t panic if it sticks to the bottom.  You may also find that you may need to add a bit more liquid.

Add the prawns and cook for approx 6-8 minutes.  The majority of the liquid should be absorbed.

Just before serving stir in the spring onions.

If you like this recipe you may want to check out more of my recipes here.