Prawn and Chicken Jambalaya

    Prawn and Chicken Jambalaya


    46 people made this

    An easy slow cooker meal for those busy days. Chicken, prawns, onion and risoni pasta all seasoned with Italian seasoning and a hint of cayenne pepper.

    Serves: 8 

    • 460g, skinless chicken thighs, cut into 5cm pieces
    • 2 stalks celery, thinly sliced
    • 1 medium green capsicum, cut into 3cm pieces
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 1 (800g) tin crushed tomatoes, with liquid
    • 1 tablespoon white sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried Italian seasoning
    • 1/4 teaspoon cayenne pepper
    • 1 bay leaf
    • 1 cup uncooked risoni pasta
    • 460g cooked prawns, peeled and deveined

    Preparation:40min  ›  Cook:9hours20min  ›  Ready in:10hours 

    1. In a slow cooker, mix chicken, celery, green capsicum, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper and bay leaf. Cover and cook on Low 7 to 9 hours.
    2. Remove bay leaf from the chicken mixture and stir in risoni. Increase heat to High. Cook 15 minutes, until risoni is tender.
    3. Stir in prawns and cook 2 minutes, until prawns are heated through.

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