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.