Crock Pot Jambalaya

This is maybe not the Authentic way of cooking Jambalaya but I prepared it for a family Mothers day party alongside Deep fried Turkey and everyone seemed to like it

• Ready In: 6 hrs 45 mins
• Serves: 6-8

Ingredients

• 5  skinless chicken breasts (cubed)
• 1 1⁄2 lbs smoked sausage (Sliced)
• 1  lb  prawns (Cooked)
• 1  green pepper (chopped)
• 1  red pepper (chopped)
• 1  yellow pepper (chopped)
• 4  celery ribs (diced)
• 1  large onion (chopped)
• 15  baby corn (chopped)
• 2  red chilies (seeded & finely chopped)
• 4  garlic cloves (finely chopped)
• 2 (800 ml) cans chopped tomatoes
• 2  tablespoons tomato paste
• 450  ml  beef stock
• 2 1⁄2 cups rice (Cooked)
• 1  teaspoon black pepper
• 1  teaspoon white pepper
• 1  teaspoon cayenne pepper
• 1  teaspoon paprika
• 1  teaspoon ground cumin
• 1⁄2 tablespoon dried basil
• 1  tablespoon dried oregano
• 3  tablespoons  frying oil (Groundnut)

Directions

1. Heat 1/2 the oil in a wok until just about smoking & fry chicken until light golden (approx 5 mins), add to crock pot.
2. Combine Chopped Green, Red, Yellow Peppers, Chopped Onion, Chopped Garlic, Sliced Celery & chopped Red Chilli's, heat the remaining oil & fry until Semi soft, add to crock pot.
3. Add all the remaining ingredients, herbs & spices to the Crock pot except for the Rice & Prawns give it a good stir.
4. Cook on Medium for 6 Hours.
5. 20 Mins from end add the hot cooked rice (Electric Rice cookers are a wonderful thing)& the Prawns.