Jambalaya comes from America’s Deep South and combines elements of Spanish and French cooking and I believe it is one of the best comfort food dishes! It's easy to whip up in one pot but I've made it even easier by making it a in the slow cooker! There's nothing better than coming home to a cooked meal, it makes the winter months a lot easier. I've made this recipe syn free but you could also add some low fat sausages for extra flavour and syn accordingly.
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You will need:-
Method:-
In the slow cooker, mix all the ingredients together apart from the rice
Cover and cook for 7 to 8 hours on Low or for 3 to 4 hours on High. Stir in the rice for the last hour of cooking, keep an eye on it to make sure it doesn't stick to the bottom, stir occasionally.
L x
You will need:-
1 onion, diced
3 garlic cloves, crushed
1 red pepper, 1 green pepper and 1 yellow pepper, chopped into chunks
1 courgettes, chopped into chunks
4 skinless chicken breasts, chopped into chunks
1 x 400g tin chopped tomatoes
2 tbsp dried thyme
2 tbsp fresh parsley
1 tsp smoked paprika
1 tsp cayenne pepper
1 bay leaf
Splash of tabasco
350g long grain rice, dried
1 litre of chicken stock
Salt and freshly ground black pepper
In the slow cooker, mix all the ingredients together apart from the rice
Cover and cook for 7 to 8 hours on Low or for 3 to 4 hours on High. Stir in the rice for the last hour of cooking, keep an eye on it to make sure it doesn't stick to the bottom, stir occasionally.
L x