I picked myself up a slow cooker. I was surprised at how popular they are here in Australia considering how warm a place it is. It’s more the convenience of it I think; you bung the food in the cooker, leave it for the day and hey presto a lovely cooked dinner waiting for you when you get home. I wasn’t really sure what the process was so I bought myself a cookbook to try out a few ideas from it (Simple & Delicious Slow Cooker)
One of the first recipes I tried out was this Jambalaya. I will be straight with you, I thought the flavour would be a bit punchier. Maybe a bay leaf or bouquet garni might work to give it a bit more flavour. Here you go.
1/2 tsp cayenne pepper
2 tsp chopped fresh thyme
350g/12 oz skinless, boneless chicken breast, diced
2 tbsp corn oil
2 onions, chopped
2 green peppers, deseeded and chopped
2 celery sticks, chopped
115g/4oz chorizo sausage, sliced
400g/12oz canned chopped tomatoes
2 tbsp tomato puree
225ml/8floz chicken stock
450g/1lb raw prawns, peeled and deveined
450g/ 1lb cooked rice
Salt and pepper
Snipped fresh chives, to garnish
1. Mix together the cayenne pepper, 1/2 teaspoon of pepper, 1 teaspoon of salt and the thyme in a bowl. Add the chicken and toss to coat.
2. Heat the oil in a large heavy-based saucepan. Add the onions, garlic, green peppers and celery and cook over a low heat, stirring occasionally, for 5 minutes. Add the chicken and cook over a medium heat, stirring frequently, for a further 5 minutes until golden all over. Stir the ham, chorizo, tomatoes, tomato puree and stock and bring to boil.
3. Transfer the mixture to the slow cooker. Cover and cook on low for 6 hours. Add the prawns and rice, re-cover and cook on high for 30 minutes.
4. Taste and adjust the seasoning, adding salt and pepper if needed. Transfer to warmed plates, garnish with chives and serve immediately.