With this Jambalaya rice recipe you can forget about take out because all the goodness you need is right at home. This is my first recipe of 2022! Immediately I created it I rushed over to this blog because I know you need this criminally vibrant, tasty ass, mind busting Jambalaya rice in your life.
Making this recipe is so easy. I remember the first time I tried jambalaya was in boarding school during visiting day. My roommate’s parents brought a bowl of it from a popular restaurant in Lagos known as “The place.” I am not a “long throat” or anything but when I tell you that the aroma of that rice made me lose my baby girl composure in an instant. I somehow turned into a stylish begger and after much convincing she shared the rice with me- that’s it guys! Thats how I would have sold my birth right
Jambalaya rice is not to be confused with Jollof Rice…
I know it shares the same vibrant red colour with our dearly beloved Jollof rice but do not be deceived for it is not. I find that jambalaya takes on a personality of its own. Jollof is simple, it doesn’t need to do too much to prove itself. All the ingredients and large flavours have been blended down and embed into each grain of rice but jambalaya has most the flavours layered over top the tomato rice.
If it seems like Jambalaya is a descendant of jollof rice – crazy! It actually is. Jambalaya originated from New Orleans but it takes on some French and West African roots. If you want to imagine what it tastes like think of if Jollof rice had a baby with fried rice.
Substitutions
- Meats– Jambalaya requires a good amount of meats and that’s why its at the top of my menu and it deserves a place on yours. To this recipe you can add, sausages/hotdogs, diced fresh chicken , bacon and if you are feeling extra add some shrimp!
- Rice– We like our rice saucy but not too saucy! Texture is super important and that’s why I suggest Long grain parboiled rice in this recipe but another alternative is basmati rice . I prefer to use long grain parboiled rice because it’s easier to control its texture. I advice against white rice because it has a sticky consistency that doesn’t pair well with this particular recipe.
- Bell peppers– Use red, green and yellow bell peppers for the vibrant rainbow effect but feel free to use less or more…but more veggies is always best. If you stay on this blog long enough you will realize that I use jalapeño peppers in place of green bell peppers a lot and that is simply because they are not as sweet as bell peppers and not as hot as scotch bonnets. They find a good spot in the middle that your taste buds rave for.
- Chicken Broth– you can boil some chicken with bones or use just water and 1 extra stock cube or store bought chicken broth.
- Spices– the main stream recipe requires Cajun spice but this recipe is fully Nigerian so it just needs a few spices…nothing too crazy …salt, black pepper, paprika, stock cubes, thyme and /or oregano, curry and bayleaf.
- Onion– We need the green onion and the red onion. The green onion is for the vibrant finishing while the red onion is for the heavenly aroma. You can decide to garnish the rice with the red onion if you like.
What to serve with Jambalaya rice
If you are ready to feel your taste buds go crazy then try this recipe with fried plantains and peppered turkey and thank me later.
If you are thinking “ooh boy! this rice is already loaded and I don’t need more meat” then have some coleslaw. As the Enjoyment prime minister I will accept it!
P.s if you try this recipe at home, remember to tag me so that I get to see it and I add you to my cabinet of honourable foodies.
More Nigerian recipes
Craving more bold spices and Nigerian favourites? Here are some tasty recipes for you to try out…
Jambalaya Rice
- 4.5 cups long grain rice washed
- 3 bell peppers red, yellow, green
- 4 hot dogs or sausage sliced
- 1/2 lbs shrimp peeled and deveined
- 2 chicken breasts cut into little bits
- 1 onion sliced
- 1 tbsp unsalted butter
- 1 tbsp ginger/garlic paste
- 1 scotch bonnet
- green onion sliced
- 1 can tomatoe 796ml
- 1 can tomatoes paste 156ml
- 1 cup chicken broth homemade or store bought
- oil enough to fry
Spices
- salt
- black pepper
- paprika
- 2 stock cubes
- curry
- thyme
- oregano
Stir fry the proteins and Vegetables
- Slice your chicken and sausage into tiny bits. Season chicken lightly with salt, paprika and black pepper.
- Add some oil into a pot and stir fry your sausages for 5 minutes and take them out then stir fry your chicken for 5 minutes and take it out
- Lightly season shrimp with paprika and salt. Stir fry for 2 minutes and set aside
- Next, stir fry bell peppers and sweet corn. Season with Stock cube curry thyme and salt for 5 minutes and then set aside
Prepare rice
- Add oil to the pot and sauté chopped onion till translucent then add in 1 can of tomatoes paste and keep frying until the paste begins to split
- Pour in blended tomatoes and season with thyme, oregano, curry, salt , bayleaf and stock cube. let the mixture boil for 10-15 minutes
- Add in washed rice and 1 whole scotch bonnet. Add in enough water to cover the top of the rice, lower the heat and let the rice steam for 30 minutes
- Add in stir fried vegetables and proteins into the pot of rice and let it cook on low heat for 3-4 minutes.
- Serve and enjoy
