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!