So last week I came from Nairobi feeling like I did not have much to post on. I had no idea what to cook or what to try. I looked into my freezer in confusion!!! When I saw the packet of cocktail prawns I remembered an article in Januray’s GoodFood and another in February’s issue.

In the January’s issue they had a chicken and chorizo jambalaya and in February’s they had a lemony prawn and chorizo rice pot. I decided to marry the two and see how it came out. The end product reminded me a lot of the Spanish Paella and after doing some research I discovered that the jambalaya is a Caribbean dish that has its roots in Spanish and French cuisine so that explains the similarities. I made mine with way too much chilli so it was a bit hard to eat but I still enjoyed the flavours.

The best thing about this dish is that it’s a one pot meal; you do not need to make anything else on the side as the dish is complete by its self. HAPPY COOKING!!!


Lemony Chicken, Prawn & Chorizo Jambalaya

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4


  1. I tablespoon of olive oil
  2. 1 chicken breast
  3. 200gms peeled prawns
  4. 75 gms chorizo ( I used 2 spicy pork sausages, but you can get chorizo at the Deli in the supermarket)
  5. 1 onion sliced
  6. 1 red pepper, thinly sliced
  7. 2 garlic cloves, crushed
  8. 1 red chilli, chopped ( more or less depending on personal taste)
  9. ½ teaspoon turmeric
  10. 200g can tomatoes
  11. Zest and juice of 1 lemon plus extra wedges to serve.
  12. 500ml hot water ( if you can get chicken stock the better)


Heat oil in a large frying pan and brown the chicken for about 5-8 mins until golden. Remove and set aside.

Add in the onion and cook until soft. Add in the pepper, garlic, chorizo and chilli.

Stir the chicken back in, add the turmeric with the rice, add the tomatoes and ensure the rice is coated. Pour in the water, cover and simmer for about 15-18mins.

Uncover then stir. The rice should be almost tender. Stir in the prawns and a little more water if the rice is too dry.

Cook for about 2 or more minutes until the prawns are pink and the rice is tender and cooked.

Stir in the lemon zest and juice. Serve immediately. HAPPY EATING!!!!



Written by Wangeci Wandere cici
  • Finally! Someone else who cooks jambalaya lol i made mine with smoked sausage and chicken didn’t have ny shrimp at the time but it is fabolous *in a singing voice*. About the origins the good people of New Orleans will disagree with you they firmly believe it came from them they acknoweledge the french/spanish roots though caribbean not so much. For caribbean rice recipes a fav that my Jamo friend taught me is rice and peas in jamaica it is always sereved with jerk chicken check this lady out for great jamaican recipes >>>http://www.cooklikeajamaican.com/ i learnt most of my caribbean cooking from Wesst Indian friends but she has great recipes and YT videos as well.

    • Wangeci Wandere

      GREAT!! thanx for the link, im heading o there right now. you should share a recipe of one of the dishes you have been taught. Id love one

      • Will do when i get time:)