Tuesday, 27 March 2018

Jambalaya for anyone?

Carole's Chatter: Jambalaya

There are probably many different ways to do a Jambalaya – so apologies if mine isn't authentic.


½ packet of bacon
½ packet of frozen prawns
1 ½ cup of long grain rice
2 cups of chicken stock
2 bell peppers (capsicum)
2 tomatoes
Garlic oil
Chilli oil
Spring onions (scallions)
Zest and juice of half a lemon
1 tsp paprika
½ tsp cayenne pepper
Black pepper – to taste


Heat up some oil in a pan.  I used a mixture of chilli oil, garlic oil and olive oil. While that is heating dice your bell peppers and scallions quite finely and then add them to the pan.  Let them cook gently until they are a bit soft – this is called sweating – which doesn't seem a particularly attractive term!

If you can tolerate onions then half an onion diced would be a fine addition.

While this is softening take out your prawns to let them defrost.
Pre-heat your slow cooker.

When your peppers etc are soft add your bacon cut up into smallish pieces and fry on a little higher heat for say 5 minutes.

Deglaze your pan (ie get the yummy bits off the bottom) by adding your diced tomatoes before transferring everything into the slow cooker.

Add your chicken stock (preferably hot) and your rice.  Season with the paprika, cayenne pepper and black pepper.  Add the zest and juice of the lemon.  Give it a stir and leave it to cook away on low.  Mine only took about 3 hours to absorb all the liquid.

About half an hour before dinner add your defrosted prawns to the mixture and that's it!  As always check for seasoning and put something green on top as a garnish.  I used some spring onion but parsley or dill would be fine too.

1 comment:

Your comments are most welcome. Cheers