Prawn and Chicken Jambalaya

    Prawn and Chicken Jambalaya

    (47)
    22saves
    10hours


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
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    (47)

    Reviews in English (47)

    by
    54

    This was a very tasty dish and the whole family loved it. We did add extra shrimp. The one problem is the cooking time. After about 5 hours on high I noticed it was almost done. If I had left it for 7 -9 as stated then it would have been mush. I had to turn it off for 2 hours and then proceed as directed with the orzo and shrimp. Keep an eye on this when cooking. Great reheated leftovers.  -  06 Mar 2003  (Review from Allrecipes USA and Canada)

    by
    30

    It was OK - not nearly spicy enough, though, and it lacked the flavor of traditional jambalaya, even after adding extra spices. If I were to make this again, I would add a spicy andouille sausage and a heap of cajun seasoning. I only ancini de pepi, so I served it over the traditional hot white rice instead of orzo. My 4 and 6 year olds ate a good portion.  -  06 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    25

    For a jamabalaya made in a crock pot instead of from scratch with the traditional roux, it's not bad. However, since I'm accustomed to the traditional ways of making Cajun and Creole dishes, I'm probably not going to use this recipe all that often. There just seemed to be something lacking about the flavor. Maybe next time I'll up the amount of Cajun seasoning I used in place of the Italian.  -  14 Sep 2006  (Review from Allrecipes USA and Canada)

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