Mixed Seafood Recipe
Jambalaya
The slow cooker or crockpot is great for this mixed seafood recipe. It cooks itself practically. If you pre-cook the rice, you will get a better finished dish - rice has a tendency to 'blow' and become sticky if it's cooked too long.
Jambalaya
1 onion - peeled and chopped
1 green pepper - cored and chopped
1 clove garlic - peeled and crushed
8 oz (225g) slice of gammon ham - diced
14 oz (400g) can peeled plum tomotoes - chopped
1 tbspn tomato puree
1/2 tspn chilli powder
1 tspn dried basil
1/4 pint (150ml) chicken or fish stock
4 oz (100g) cooked diced chicken
1lb (450g) cooked peeled prawns (shrimp) defrosted
1 lb (450g) cooked rice
Put everything bar the chicken, prawns and rice into the slow cooker, stir thoroughly and cook on LOW for 4 to 5 hours.
Stir in the chicken, prawns and rice and cook a further 45 minutes on HIGH.
It's that easy - serve garnished with some fresh chopped parsley and a green salad if you want - it's a lovely hearty meal for four people without though.
TIP Rice - Easy cook rice is the best if you want to cook from raw - it will stand an hour or two maximum before it becomes sticky and blows - add it UNCOOKED to this mixed seafood recipe two hours before you serve if that's what you'd prefer to do.
If you don't have a slow cooker, then have a look at the
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