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.

Sally Mangai

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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