This slow cooker prawn jambalaya recipe is perfect bowl food when you need something comforting in the winter.
250 g (9oz) pack cooking chorizo sausages, sliced into bitesize chunks
1 green and 1 red pepper, deseeded and chopped
1 onion, finely chopped
2 celery sticks, finely chopped
2 garlic cloves, crushed
1 tsp. dried thyme
1 tbsp. cajun seasoning
400 g (14oz) tin chopped tomatoes
Few drops Tabasco, to taste
300 g (11oz) easy-cook long-grain rice
200 g (7oz) cooked king prawns
Large handful fresh parsley leaves, roughly chopped
Add all the ingredients, except the rice and prawns, to the slow cooker pot. Season well. Cover with the lid and cook on low for 3-4 hours.
Increase the heat to high, stir in the rice, cover and cook for a further 30mins or until cooked through. Add the prawns, cover and cook for a further 5min or until they are heated through. Stir in the parsley and adjust seasoning before serving.
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