Spoil your family with the Crockpot Prawn Jambalaya. Incredibly delicious and easy, this is a perfect dish for mid-week. If you're lucky enough to have leftovers, your Prawn Jambalaya is still great for lunch the day after!

Ingredients

• 600g skinless and boneless chicken thighs
• 200g chorizo, sliced
• 1 onion, diced
• 1 small green capsicum, diced
• 2 ribs celery, sliced
• 2 cups chicken stock
• 400g can crushed tomatoes
• 2 tsp minced garlic
• 2 tbsp cajun seasoning
• 300g frozen green prawns, peeled
• 2 cups cooked long grain rice
• ¼ cup sliced green onions
• One bunch flat leaf parsley, finely chopped

Method

1. Combine chicken, chorizo, onion, capsicum and celery with chicken stock, tomatoes, garlic and Cajun seasoning in the Crockpot. Stir to combine and cook on LOW for 6 - 8 hours.
2. After 6 - 8 hours have elapsed, open the lid and stir in prawns, rice and green onions. Replace the lid and cook for a further 20 - 30 minutes, or until prawns turn opaque.
3. Garnish with finely chopped parsley and serve.