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Jambalaya Jollof

Jambalaya Jollof with Fried Plantain

This Jambalaya Jollof has been infused with wonderful herbs and spices and cooked with prawns, chicken and spiced sausage. Giving the popular West African rice dish a Creole twist.  
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Course: Main Course
Cuisine: African
Keyword: Jollof Rice, Rice
Servings: 4
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 4


  • 6 skinless, boneless chicken thighs
  • 2 andouile, kielbasa slaska or any spiced sausage
  • 1 large onion
  • 2 teaspoons tomato puree
  • 2 tins plum tomato
  • 1-2 small scotch or habanero peppers
  • 3 garlic cloves, pureed
  • 1 tbsp ginger puree
  • sprigs of fresh thyme
  • 2 dried thyme
  • 2 tsps oregano
  • 2 tbsp smoked paprika
  • 2 teaspoons cayenne pepper
  • 2 tbsp dried basil
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1 prawn stock cube
  • 660 g (3 cups) Jasmine rice. washed
  • 600 ml chicken stock
  • salt to taste


  • Mix together the spices and herbs together and set aside. Blend tomatoes and scotch bonnets and set aside.
  • Cut the chicken thighs into bite-sized pieces, season with salt and 2 tablespoons of the spice/herb mix. Cut sausage into 5mm slices. Heat the oil in a large non-stick frying pan and brown the chicken for 7 minutes over a medium heat until lightly coloured. Remove from the pan and set aside.
  • Add 2 tablespoons of oil to large pan and cook onions over gentle heat until soft or translucent. About 5 minutes. Add in sprigs of thyme, garlic puree, ginger puree and 2 teaspoons of the spice mixture and cook for 2 minutes.
  • Stir in tomato puree and leave to cook for 5 miuntes. Add blended tomatoes and stir.
    Cover saucepan and bring the tomato stew mixture to a boil . Reduce heat to low and leave to simmer for 35 minutes until sauce thickens and the oil settles at the top.
  • Wash the rice to remove excess starch and set aside.
  • Add the rice and chicken stock. Season with salt. Cover saucepan with the lid and cook over low heat for 30 minutes, stirring in between, to prevent the rice at the bottom from burning.
    When the rice has absorbed the liquid cover the rice with foil and replace lid. At this point you want to trap the steam and use it to cook the rice. Cook jollof rice covered with foil for a further 15 minutes or until rice is cooked. Stir in the prawns and chopped bell peppers and cook for about 2 minutes more or until the prawns are hot.

To fry the plantain

  • Pre -heat up some oil in a frying pan. Peel and slice your plaintain into bite size pieces , sprinkle with salt (optional) and toss. When oil is hot gently lay plantains onto hot oil and fry until both sides are golden brown. Remove with slotted spoon and drain on sieve or paper towel. Serve with the jambalaya jollof rice.
If you made this recipe, I would love to hear from you.Tag Bakes By Chichi on Instagram or hashtag #bakesbychichi