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This week’s batch lunch/dinner dish is Jambalaya! I haven’t made this in ages and am quite looking forward to it. Plenty of extras for the freezer.


2 chicken breasts

Half a chorizo

A full smoked sausage

A bowl of raw king prawns (omit as required for those with prawn fear)

A bowl of frozen peppers and one of onions

2 stalks of celery (I didn’t have celery and relied on the celery salt in my cajun spice mix to complete the holy trinity)

1 pint of chicken stock

1 can of chopped tomatoes

2 tsp of Cajun spice

1 tsp of red chilli flakes

2 tsp of chopped garlic

1 tsp of thyme

1 tsp of oregano

1 bay leaf

1 tsp smoked paprika

1 tsp of hot sauce (I used siracha)

1 tsp of worstershire sauce

1/2 tsp Salt

1 tbsp of butter

2 cups of rice


Combine all ingredients except prawns and rice. Slow cook on low for 5 hours.

Add shrimp and cook until pink.

Cook rice separatley with broth from the slow cooker using 2 cups for every cup of rice. Add water if not enough broth. I cooked my rice in a rice cooker. Combine with stew adjust seasoning and voila!