AuthorHungry PandaCategoryFishDifficultyIntermediateINGREDIENTS
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