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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 as it has a tendency to 'blow' and become sticky if it's cooked too long.

So this is basically using some leftovers with mixed fresh ingredients to make a fantastic onepot meal.

You use the crockpot to make the sauce and stir in the cooked bits at the end.

Fantastic :-)



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 crockpot, stir thoroughly and cook on LOW for 4 to 5 hours.

Stir in the cooked bits - make sure it is thoroughly mixed and leave 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.

You can use a pack of mixed seafood for this recipe if you prefer.

TIP Rice - Easy cook rice is the best if you want to cook in the crockpot from raw - it will stand an hour or two maximum before it becomes sticky and blows - add it UNCOOKED to this recipe two hours before you serve if that's what you'd prefer to do.


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By , Mar 21, 2017



Crockpot Jambalaya



So easy to cook this jambalaya in the slow cooker.





Prep Time: 5 minutes

Cook time: 240 minutes

Yield: 4

Main Ingredient: shrimp, rice, chicken, ham


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