- Rice1 1/3 Cups
- Palm Oil1/4 to 1/2 Cups
- Red Chilli Pepper4 PiecesLocally called shombo. You can use less peppers if pepper isn't your thing or use other varieties of pepper (scotch bonnet or habanero)
- Onion2 Pieces1 Medium, 1 small
- Maggi Crayfish, Stock Fish and Smoked Fish Seasoning CubeTo taste. Substitute with any Maggi seasoning / Bouillon Cube. But preferably one that is closer to a
- SaltTo taste
- Rosemary1/2 Teaspoons
- Curry Powder3/4 to 1 Teaspoons
- Smoked Mackerel Fish1 Pieces
- Sausages3 to 4 PiecesChopped
- Chilli Powder1 TeaspoonsSubstitute with any ground pepper
- Garlic1 CloveMinced
- Ginger Powder1/2 Teaspoons
This recipe was posted on this website by another user, I decided to make it and post my version as a standalone recipe because I cooked it in a different style and skipped a couple of ingredients(turmeric and vegetable) in the original recipe. You can find the original recipe here
1. Blend the peppers and 1 medium onion until smooth. Be sure to blend with only a little water. Chop the remaining small onions and set aside.
2. Wash the rice thoroughly, add water to a pot and parboil the rice. After parboiling, wash the rice thoroughly again with cold water. Set the rice aside.
3. Add palm oil to a pot, heat up, add the chopped onions and minced garlic, let it fry for about 3 minutes or until fragrant, then add the blended pepper puree.
4. Stir and let it fry for about 3 minutes then season with salt and Maggi cube to taste, curry powder, ginger powder and rosemary.
5. Stir and let the pepper fry for about 3 minutes.
6. Add in the smoked fish and chopped sausages (wash first), stir, cook until the pepper is done. You will know it is done when the oil floats to the surface.
7. Add about 3/4 to 1 cup of water, let it simmer for a few seconds. Then add the parboiled rice.
***The amount of water added here is important, if you add too much, your food will come out soggy.
8. Give everything a good stir, taste for salt and add more. You will need to add more salt or Maggi cube because of the rice.
9. Make sure everything is tasty, then cook on low heat until the rice is done and soft and the liquid in the pot has dried up. Don’t cook on high heat so the rice won’t burn before it is done. To reduce the risk of your rice coming out soggy, it’s best to use as little water as possible to cook the rice and just let it steam on low heat until the rice is soft and the water has dried up.
Your Native Jambalaya Rice is ready.
If you are going to skip ingredients when making this dish, do not skip the rosemary. It adds an extra delicious flavour to the dish.
You can add in a handful of any vegetable of choice at the end of the cook time.
For a real Jambalaya Recipe, check out this delicious Jambalaya Recipe