Marko’s Jambalaya


2 tablespoons Olive oil
1 Brown onion, chopped
1 Green capsicum, seeded and chopped
1 Celery rib, minced
2 cloves Garlic
1 can Red kidney beans, drained and rinsed
1 can Black-eyed peas, drained and rinsed
1 can Crushed tomatoes
1 can Diced tomatoes
1 cup Water
1 teaspoon Filé powder
¾ teaspoon Dried thyme
½ teaspoon Bay seasoning
225 g Chorizo sausage
Tabasco sauce


1. Heat one tablespoon of the oil in a large skillet over medium heat. Add the onion, capsicum, celery and garlic; cover and cook until softened, about five minutes. Transfer to the slow cooker.

2. Heat the remaining tablespoon of oil in the skillet and fry the sausage pieces until browned. Transfer to the slow cooker.

3. Add the beans, peas, tomatoes, water, filé powder (if using), thyme and bay seasoning; season with salt and pepper; cover and cook on Low for 6 to 8 hours. After cooking, season with tabasco sauce to taste.