I’m pretty proud of this recipe. I first learnt to cook this tasty mix of rice, chicken, sausage and
shrimp on a half day’s course at the New Orleans School of Cookery almost twenty years ago. The fistful of recipes I learnt to cook that day beat leaving ‘N’Orlins’ with a souvenir T-shirt and this dish in particular has remained in my repertoire ever since.
However, rice can be a tricky beast in the slow cooker so it took me a while to figure out how to make a slow cooker jambalaya recipe work. Work, though, it does, and beautifully. I’ve cooked this 4-5 times which is a lot for any recipe round here as I’m constantly trying out new stuff! It’s informal but celebratory and really easy to sling together.
Ingredients for 4:
1 lb / 500g meat – a mixture of cooked chicken and chorizo, or Andouille sausage if you can get it
1 cup brown rice – this is inauthentic but ends up giving you the right texture so humour me on this
1 14 oz tin chopped tomatoes
1 onion, chopped
2 tbsp cajun or creole seasoning
2 cloves garlic, chopped finely
1 green pepper, sliced
2 stalks celery, chopped
2 bay leaves
1 tsp Worcestershire sauce
2 chicken stock cubes or enough bouillon concentrate to make 500 ml / 2 cups of broth
1 cup / 250 g large prawns/shrimp – frozen is fine
Drain the tomatoes, retaining the juice. In a measuring jug, make the tomato juice up to 3 1/2 cups / 850ml with water.
Put the liquid and all of the other ingredients except the prawns/shrimp into the slow cooker and combine well. Cook for 3-4 hours on Low then switch to High and add the prawns for the last 30 minutes. Check the rice is cooked. Enjoy with friends!
Try this. It’s awesome! It’s not overly spicy but has superb flavour. We really like the mixture of meat and fish and it’s hearty without being stodgy or cloying. The brown rice means you still get distinct grains and a little bite whereas white rice will disappear into a mush leaving a still tasty but less authentic dish.
I’ve also played around with the seasonings to make paella by the same method. Find a paella recipe and use this as a template for quantities, adding the mussels when you would add the prawns.