Slimming World Jambalaya

This Slimming World Jambalaya is an easy recipe cooked in one pot and filled with tons of smokey flavours from the Deep South.

Course Slimming World Recipes

Cuisine Creole

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 478kcal

Author Michelle Ordever

Low-calorie cooking spray
3 skinless boneless chicken breasts, cut into chunks*
4 Slimming World Pork Sausages frozen from Iceland, defrosted and cut into quarters
1 onion finely chopped
3 celery sticks finely chopped
3 green peppers deseeded and roughly chopped
2 bay leaves
3 sprigs fresh thyme
Salt and pepper
2-4 large garlic cloves crushed
2 tsp sweet smoked paprika
½-1 tsp cayenne pepper to taste
250 g dried long-grain rice
1 400g can chopped tomatoes
350 ml chicken stock
150 g raw peeled king prawns
juice 1 lime plus wedges to serve
4 spring onions finely sliced diagonally

Spray a large, lidded saucepan with cooking spray and cook the chicken and sausages over medium-high heat for 5 minutes. Remove from pan and set aside. Cover to keep warm.
Add more cooking spray to the pan and add the onion, celery, peppers, bay leaves, and thyme sprigs. Season to taste with salt and pepper. Fry over medium heat for 8-10 minutes, stirring from time to time.
Add the garlic, paprika, and as much cayenne pepper as to your personal preference to the pan along with a splash of water, and cook for 1 minute.
Add the chicken and sausage back to the pan.
Add the rice, canned tomatoes, and stock and stir to combine.
Bring to a simmer, then cover and cook over low heat for 20 minutes.
Add the raw prawns and lime juice to the pan. Re-cover and cook for 3-4 minutes or until the prawns have turned pink and are cooked through.
Discard the bay leaves and thyme sprigs.
Scatter the sliced spring onions over the top of the dish and sprinkle with some more paprika.
Serve with lime wedges on the side.

*You could use 6 skinless, boneless chicken thighs if you prefer.