Shrimp and sausage jambalaya shrimp

25_Jambalaya_001
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