Prawn and Chicken Jambalaya

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INGREDIENTS :

  • 460g, skinless chicken thighs, cut into 5cm pieces
  • 2 stalks celery, thinly sliced
  • 1 medium green capsicum, cut into 3cm pieces
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (800g) tin crushed tomatoes, with liquid
  • 1 tablespoon white sugar
  • ½ teaspoon salt
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 cup uncooked risoni pasta
  • 460g cooked prawns, peeled and deveined

DIRECTIONS :

  1. In a slow cooker, mix chicken, celery, green capsicum, onion, garlic, tomatoes with liquid, sugar, salt, Italian seasoning, cayenne pepper and bay leaf. Cover and cook on low 7 to 9 hours.
  2. Remove bay leaf from the chicken mixture and stir in risoni. Increase heat to high. Cook 15 minutes, until risoni is tender.
  3. Stir in prawns and cook 2 minutes, until prawns are heated through.
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