MaRobert's Jambalaya

by Maggie Mazoleka on April 27, 2015

This dish was first created in Louisiana and is simply bursting with flavour. It's great for cosy dinner parties with a relaxed atmosphere and is really easy to make. Enjoy!


Serves: 6
Preparation time: 1 hr 30 mins approx.


  • 500g chicken breast, diced
  • 1 tsp cayenne pepper
  • 200g chorizo sausage, sliced
  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 garlic cloves, crushes or finely grated
  • ½ jar MaRobert's sauce
  • 2 bay leaves
  • 400g chopped plum tomatoes
  • ½ litre chicken stock
  • 400g rice, preferably long grain
  • 150 raw king prawns, peeled and deveined
  • Salt and pepper


  • Dice the chicken breast and season with the cayenne pepper. Slice the chorizo.
  • Add the oil to a deep pan or casserole pan over a medium/high heat and add the chicken and chorizo. Cook for 5 minutes, until nicely browned. Meanwhile, chop the onions and pepper.
  • Add the onions and pepper to the pan. Cook on a medium heat for 10 minutes until the vegetables begin to soften.
  • Add the garlic, MaRobert's sauce, and bay leaves. Cook for 2 minutes, stirring well to combine.
  • Add the chopped tomatoes and chicken stock. Bring to the boil, stir well, then reduce the heat to a medium/low and leave to simmer with the lid on the pan for 25-30 minutes. 
  • Add the rice, stir well to combine, replace the lid and cook for a further 20 minutes. Stir occasionally to ensure the rice cooks evenly. 
  • Add the prawns, replace the lid, and cook for 3-5 minutes. You may wish to add some water at this point depending on the consistency you're aiming for. 
  • Season with salt and pepper, serve as required. 

Tip: If you like it every spicy, add finely sliced red chillies when the garlic goes in. 

Tip: Fresh parsley can be used to sprinkle over the finished dish to add an extra dimension of flavour and colour. 


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