Jambalaya Rice is a dish of Louisiana origin and of Spanish and French influence, consisting mainly of meat and vegetables mixed with rice. But trust Nigerians to hijack this recipe and make it ours. If you love Jollof Rice, then you will certainly enjoy jambalaya rice. It is one of those one-pot dishes that are quick to pull off and flexible to make, according to your personal taste.
- 4 Cups Basmati Rice or any rice of your choice
- 8 Fresh Tomatoes
- Bell Peppers (Red, Green, Yellow)
- 6 Fresh Scotch Bonnets (Ata Rodo)
- Beef/Chicken Sausages, diced
- Chicken, shredded, optional
- 1 Pound Shrimp, peeled and deveined, optional
- 1 Tin of Tomato Paste
- 1 Tablespoon Curry Powder
- 1 Tablespoon Thyme
- 4 Seasoning Cubes
- 4 Garlic Cloves
- 1 Ginger
- 2 Tablespoons Ground Crayfish
- 2 Tablespoon Ground, Dried Pepper
- Nosak Famili Vegetable Oil
- Salt to Taste
- Blend your tomatoes, red bell peppers (tatashe), scotch bonnets, onions, ginger, and garlic. Set the pureed pepper aside.
- Heat up the vegetable oil, then add chopped onions and sauté.
- Add the pureed pepper, stir and leave to fry for about 5 minutes. Then add the tomato paste, stir and leave for another 2 minutes.
- Then add the seasoning cubes, crayfish, ground pepper, curry, thyme, and salt. Pour in some water (or chicken/beef stock if you have any) and bring to boil.
- Pour in your washed rice, cover with an aluminum foil and allow to cook for about 20 minutes under medium heat.
- While you wait, sauté the remaining onions, fry the shrimps (till pink), shredded chicken, sausages and peppers on medium heat.
- Then add the sautéed vegetables and stir. Allow simmer for about 5 minutes.
- Your food is ready! Serve hot.