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17
Jambalya - Serves 6
Ingredients
4 tablespoons plain oil
225 g smoked sausage sliced
750g chicken pieces
1 cup nely chopped onion
3 sticks nely chopped celery
1 chopped red pepper
1 chopped green pepper
3 cloves nely chopped garlic
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1 teaspoon ground black pepper
1 tin chopped tomatoes
3 measures of chicken stock or water
3 measures of rice
250g raw prawns
5 spring onions nely chopped
Method
Pour the oil into the removable bowl. Fit the lid. Slide the cook/keep warm selector
down and heat for 1 minute or until the cooker switches to the keep warm mode.
Remove the lid, add the chicken pieces and stir. Add the smoked sausage. Cook for
a few minutes until browned, stirring often. Remove the chicken and sausage with a
slotted spoon.
Add the onions, celery, peppers, garlic, dried herbs, cayenne paper and the ground
peppers. Cook until the mixture is soft and fragrant. Stir in the rice. Add stock,
tomatoes, raw prawns, the chicken and sausage and stir to combine. Replace the lid.
Ensure that cook/keep warm selector is down and cook until the cooker switches to
the keep warm mode.
Remove the lid and quickly stir in the spring onions. Replace the lid and let it stand
for 10 minutes on the keep warm setting before serving.
Try adding chopped okra, other shell sh or smoked bacon strips.
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