Chicken And Prawn Curry Slow Cooker

This slow cooker jambalaya recipe is simple to make - but requires some of the ingredients, such as the rice and the prawns, to go into the slow cooker at different time. A little bit of chopping to start then the slow cooker does all the work.

Serve it with a sprinkling of parsley and you're done.

Cal/Serv: 628

Makes: 4

Prep Time: 0 hours 10 mins

Cook Time: 4 hours 30 mins

Total Time: 4 hours 40 mins

250 g

(9oz) pack cooking chorizo sausages, sliced into bitesize chunks

1 green and 1 red pepper, deseeded and chopped

onion, finely chopped

celery sticks, finely chopped

garlic cloves, crushed

1 tsp.

dried thyme

1 tbsp.

cajun seasoning

400 g

(14oz) tin chopped tomatoes

500 ml

(17 fl 0z) chicken stock

Few drops Tabasco, to taste

300 g

(11oz) easy-cook long-grain rice

200 g

(7oz) cooked king prawns

Large handful fresh parsley leaves, roughly chopped

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Add all the ingredients, except the rice and prawns, to the slow cooker pot. Season well. Cover with the lid and cook on low for 3-4 hours.
Increase the heat to high, stir in the rice, cover and cook for a further 30mins or until cooked through. Add the prawns, cover and cook for a further 5min or until they are heated through. Stir in the parsley and adjust seasoning before serving.

best slow cooker recipes prawn and chorizo jambalaya

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Per Serving:

Calories: 628
Fibre: 4 g
Total carbs: 72 g
Sugars: 10 g
Total fat: 22 g
Saturated fat: 9 g
Protein: 34 g

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