Jambalaya is a dish meant to be served piping hot, straight from the pan. It’s great on its own, but a slice of cornbread or a crisp green salad on the side makes it even better.

100 g spicy chorizo sliced 1 onion finely chopped 500 g button mushrooms sliced 4 cloves garlic minced 2 stalks celery finely sliced 1 green pepper diced 1 red pepper diced 1 fresh red chilli ...

Slow cook the jambalaya. Cook drained canned tomatoes, aromatics, sliced andouille sausage, chicken thighs, and Creole seasoning in a slow cooker for 6 to 8 hours on the LOW setting or 3 to 4 ...