Jumpin Jambalaya


Oh Jambalaya…the word itself makes me want to dance!

Originating from the vibrant city of New Orleans, this flavourful fusion dish offers up a real taste of creole cooking.

Chicken and sausage generally always feature in a jambalaya, but you can mix it up and add some prawns or cooked ham if you like.

The preparation for this recipe is a breeze, and it’s a one pot wonder, meaning less time at the sink afterwards!

Serves: 4



  • 3 tablespoons of olive oil
  • 1 cup of paella or long grain rice
  • 2 large cloves of diced garlic
  • 1 finely diced medium onion
  • 2 chopped tomatoes
  • 1 red/yellow diced pepper (or half and half)
  • 150g of diced spicy chorizo sausage
  • 2 chicken fillets
  • 1 pinch of saffron treads (optional)
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon of paprika
  • 1/2 a teaspoon of cajun seasoning
  • Pinch of salt and black pepper
  • 450ml of chicken stock
  • 1/4 lemon slice for each plate



  1. Heat the olive oil in a large pot, and start by adding the uncooked rice, followed by the onion, garlic, peppers, chorizo and chicken. Fry everything for about five minutes.
  2. Add all the seasoning to the pan and ensure all the ingredients are well coated.
  3. Add the chicken stock and mix thoroughly. Cover the pot with a lid and simmer on a low heat for about 20-25 minutes…all the stock should be absorbed.
  4. Serve each plate with a 1/4 of a lemon. In my opinion, the squeeze of lemon makes it even tastier!







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