Name: Slow Cooker Jambalaya recipe
Prep time: 10 min
Cook time: 285 min
Total time: 295 min
Yield: 6
Cuisine: spanish
Ingredients: 500 g chicken thighs cubed; 500 g chorizo sausage sliced; 2 red capsicums chopped; 1 onion chopped; 2 celery sticks chopped; 5 garlic cloves minced; 425 g canned diced tomato; 1/3 cup tomato paste; 400ml beef stock (liquid); 1 tbs parsley; 1 1/2 tbs oregano; 1 1/2 tsp basil; 1 tbs Tabasco; 1 tsp paprika; 1 tsp cajun seasoning; 500 g green prawns shelled

by Tee Last updated on 04/11/2025

A spicy medley of flavours slowly cooked to make the tastebuds dance.

- Tee

Ingredients

500 g chicken thighs cubed
500 g chorizo sausage sliced
2 red capsicums chopped
1 onion chopped
2 celery sticks chopped
5 garlic cloves minced
425 g canned diced tomato
1/3 cup tomato paste
400ml beef stock (liquid)
1 tbs parsley
1 1/2 tbs oregano
1 1/2 tsp basil
1 tbs Tabasco
1 tsp paprika
1 tsp cajun seasoning
500 g green prawns shelled

Method

Step 1

Place all ingredients except for the prawns into a large capacity slow cooker.
Step 2

Cook on auto for 7-9 hours or on high for 4 hours.
Step 3

Add prawns and allow to cook for a further 30-45 minutes.
Step 4

Serve over rice, or combine with enough rice to the desired consistency, or serve with your favourite pasta for pastalaya.