Spicy Jambalaya

Whip up a spicy Jambalaya in your slow cooker.

Spicy Jambalaya

If you’re wanting to impress your guests without using every pot in the cupboard – whip up this Spicy Jambalaya in your slow cooker


  • 1 onion, diced
  • 1/2 red capsicum, diced
  • 2 cloves garlic, crushed
  • 1 440g can crushed tomatoes
  • 1 cup chicken stock
  • 1 1/2 teaspoon Cajun seasoning
  • 1/4 teaspoon salt
  • 1/4 cup brown rice
  • 55g ham, diced
  • 340g prawns, peeled
  • 1/4 cup parsley 


Place the onion, capsicum, garlic, tomatoes, stock, seasoning and rice in the slow cooker.

Cover on cook on the low setting for eight hours.

Stir in the ham and prawns, re-cover and cook for a further 15 minutes.

Stir in the parsley before serving.


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    26th Sep 2013

    1 tablespoon oil
    1 onion, chopped
    1 carrot, chopped
    1 celery stick, chopped
    1 cup red lentils
    2 cups water
    1 clove garlic, crushed
    salt & pepper
    2 tablespoons fresh wholewheat breadcrumbs
    1 cup grated Cheddar cheese
    2 tablespoons chopped parsley
    1 egg, beaten
    2 tablespoons sesame seeds
    parsley sprigs to garnish (optional)

    Heat oil in a pan, add the onions & fry until soft. Add the carrots, celery, lentils, water, garlic & salt & pepper to taste. Cover, bring to boil, then lower the heat & simmer gently for about 20 minutes, until all the water is absorbed.
    Add three quarters of the cheese, the parsley & egg to the lentil mixture. Stir until thoroughly mixed. spoon the mixture into a 4 cup shallow ovenproof dish & smooth the top.
    Sprinkle the sesame seeds, breadcrumbs & the remaining cheese over the top. Bake in a preheated moderate oven, 180 C, for 45 minutes, until the topping is crisp & golden brown.

    I made this once & I could not stop eating, till I had eaten it all, it was so yummy.
    Then I misplaced the book.
    I found it again this morning.
    27th Sep 2013
    Yum Yum Yum
    thank you Nightshade for this

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