Name: Shrimp and sausage jambalaya shrimp
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 2 servings
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

AuthorHungry PandaCategoryFishDifficultyIntermediate

Yields2 Servings

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

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

Shrimp and Sausage Jambalaya5

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

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

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

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

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

Ingredients