This popular West African rice dish has been given a Creole twist. My Jambalaya jollof is made with prawns, chicken, sausage and seasoned with wonderful fresh spices.
It’s 3 days to Christmas and I can imagine some people, namely ‘ ME’ are going through a mad rush to do whatever shopping that is left. With all the work that goes into Christmas, it is always nice to have a dish that you can make partly ahead of time.
Jollof rice is a popular West African dish which I have shared on this blog before. It begins with a rich tomato stew base and then cooked with rice. Some people use basmati rice, easy cook rice or Thai jasmine rice. Also the amount of stew the rice is cooked in may differ. Personally as long as we begin with a well seasoned tomato stew then we are good to go with the making of our jollof rice.
I love jollof rice with a serving of fried plantain. The sweetness of the fried plantain compliments the savoury taste of jollof rice. Fried plantain can be eaten as a snack or a side or even a meal. I also have it with beans stew (red red) another popular Ghanaian dish. Plantain can either be boiled or fried. My personal favorite is fried, with a tiny sprinkle of salt.
I love jambalaya because it is similar to jollof rice. I love to cook with the spices and seasoning used in making jambalaya. The flavours from paprika, cayenne pepper, oregano as well bay leaves make this jambalaya jollof so delicious. You are in for a treat cos this dish also has prawns, chicken and sausages.
Because you can part prepare this dish, you won’t spend hours at a go behind the cooker. The tomato stew can be made and stored for days until you are ready to add the rice, vegetables and meat to it. Start off by seasoning your chicken thigh with all purpose seasoning, salt and black pepper. I used skinless boneless chicken thighs. Cut into bite size pieces and fry in hot oil for 7 minutes or until cooked. Add sausages, cook for 3o seconds and transfer to a plate lined with kitchen towels.
Tip most of the oil out of the pot and add some chopped onions and bay leaves and sautee till onions are soft. Then in goes the tomato puree, blended mix of plum tomatoes and scotch bonnet pepper(s) . Stir in chopped garlic, oregano, paprika, cayenne pepper and thyme. Leave stew to simmer over medium heat for 35-40 minutes until cooked. Add chicken and sausages followed by rice. Pour over cup of chicken stock and stir. Cover pot with lid and turn down the heat to low. Cook for 30 minutes, stirring occasionally to prevent the rice sticking to the bottom of the pot. Stir in the prawns and chopped green bell peppers and cook for about 2 minutes or until the prawns are hot.
Serve jambalaya jollof with fried plantain. If you are having guests over the Christmas period, this dish crowd pleaser is sure to be a hit. It is also a delicious dish to have as part of your Christmas Day meal.
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