Shrimp and sausage jambalaya

Let the spices play with the tasty flavours of sausage and shrimp for pure addictiveness

Jambalaya doesn’t have to take a lot of work. In our recipe you just prep and toss all of the ingredients together and let the slow cooking do the work. We flavour boost by sautéing the sausage with the onions and peppers before adding the ingredients to the slow cooker. This recipe saves a lot of time and effort so you can go about your day, being able to return to a dinner packed with terrific New Orleans flavour which is guaranteed to be a hit!

AuthorHungry PandaDifficultyIntermediate

Yields1 Serving
Prep Time30 minsCook Time1 hr 10 minsTotal Time1 hr 40 mins

INGREDIENTS
 450 g fresh prawns, deveined (peel or don’t peel)
 450 g smoked sausage sliced into small pieces
 375 ml (1 tin) tomatoes, diced (saute)
 1 large onion, roughly choped (saute)
 1 red bell pepper, roughly chopped (saute)
 1 tsp vegetable oil
 2 stalks celery (thinly sliced)
 2 tsp dried oregano
 ½ tsp cayenne pepper
 ½ tsp thyme (dried)
 1 tbsp tomato paste
 1 rice measuring cup of chicken or beef broth
 2 rice measuring cups medium or long grain rice

HOW TO MAKE
1

Use the SLOW COOK function and set for 1 hour and 15 minutes

2

For the first 5-10 minutes of the SLOW COOK function saute the onion, pepper and sausage in the oil.

3

Add all the remaining ingredients (except for the shrimp, rice and broth) into the inner bowl of your rice cooker.

4

Allow to cook for 10 minutes, then stir in the shrimp, broth and rice.

5

Close the lid and allow the SLOW COOK cycle to complete then leave it to rest for a further 10 minutes.

6

Garnish with chopped spring onions or parsley for an aromatic finish.

Ingredients

INGREDIENTS
 450 g fresh prawns, deveined (peel or don’t peel)
 450 g smoked sausage sliced into small pieces
 375 ml (1 tin) tomatoes, diced (saute)
 1 large onion, roughly choped (saute)
 1 red bell pepper, roughly chopped (saute)
 1 tsp vegetable oil
 2 stalks celery (thinly sliced)
 2 tsp dried oregano
 ½ tsp cayenne pepper
 ½ tsp thyme (dried)
 1 tbsp tomato paste
 1 rice measuring cup of chicken or beef broth
 2 rice measuring cups medium or long grain rice

Directions

HOW TO MAKE
1

Use the SLOW COOK function and set for 1 hour and 15 minutes

2

For the first 5-10 minutes of the SLOW COOK function saute the onion, pepper and sausage in the oil.

3

Add all the remaining ingredients (except for the shrimp, rice and broth) into the inner bowl of your rice cooker.

4

Allow to cook for 10 minutes, then stir in the shrimp, broth and rice.

5

Close the lid and allow the SLOW COOK cycle to complete then leave it to rest for a further 10 minutes.

6

Garnish with chopped spring onions or parsley for an aromatic finish.

Shrimp and sausage jambalaya shrimp

The sautéing at the start of the cooking will brown the key ingredients to bring out the flavour of the dish and adds authenticity. Also add in crayfish or crab meat if you want and don’t be afraid to add more Cajun seasoning if you like it spicy. Pair with cornbread to contrast flavours. Hush puppies also work!