Easy, one pot cooking with delicious results keeps everyone in the family happy.  Jambalaya is one such dish, made famous in New Orleans with its creole flavours.  This is a family-friendly version of the traditional jambalaya.

Serves 4


  • 2 tbsp butter
  • 3 flavourful sausages – chorizo work well, but if they are too spicy, pick your family’s favourite
  • 1 chicken breast, diced
  • 2 tbsp smoked paprika
  • 1 tbsp ground cumin
  • Several grinds fresh black pepper
  • 1 tsp salt
  • 1 400gm can of diced tomatoes
  • 2 tbsp tomato paste
  • 2 large ribs celery, sliced thinly
  • 1 large onion, diced
  • 1 cup medium grain rice
  • 2.5 tsps chicken stock powder dissolved in 2.5 cups water
  • 300gm bag of frozen, peeled shrimp


In a heavy bottomed pot with a lid, melt the butter over medium heat. Add the sliced sausage and diced chicken and cook, stirring, for 3 minutes. Add the paprika, cumin, black pepper, and salt. Saute the spices for 1 minute, add the canned tomatoes and tomato paste.  Add the celery and onions and cook, stirring for 5 minutes.

Stir in the rice and mix well. Add the stock and bring to a simmer. Reduce the heat to low, cover the pot, and cook for 20 minutes – stir occasionally to ensure the rice doesn’t stick to the bottom of the pot. Remove the lid and check the rice. It should be just tender; if it is still too firm cook for another minute or two and check it again. When the rice is tender, add the shrimp, stir in, and cook covered for 5 minutes.  Shrimp will go tough if overcooked so err on the side of caution!  Serve with crusty bread if desired.

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Sally is the Community Manager here at Kiwi Families. She fills her time with her handsome, busy boys and her handsome, busy husband; trying out new recipes and researching and writing about family life in Aotearoa.

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