2 large smoked sausages(chopped)(regular sausages work too)
1lb shrimp(deveined with tail on)
1lb mussels(optional)
1 chicken breast(chopped into little pieces and seasoned with salt)
1 knob of butter
3 tbsps. coconut oil(any oil works)
400mls coconut milk
1½ cups meat stock or water
A small handful of sliced uziza leaves(the Nigerian bit)
bouillon
salt to taste
Instructions
in a heavy bottomed pot, heat the coconut oil and butter. Sauté the chicken and sausages until brown. Add the onion and sauté until almost translucent; then add the garlic, bay leaves, thyme and ginger and sauté until fragrant. Add the celery, tomatoes,and bell peppers and cook until the tomatoes have reduced; then pour in the rice and stir until each grain is coated with the oil.
Pour in the coconut milk and meat stock and stir(add more meat stock if you want the rice a little mushy and add less if you want it a little dry) check for seasonings and add the bouillon/creole seasoning or salt to taste. Bring to a boil and reduce the heat. Cover the pot tightly. and let the rice cook until soft; then stir in the crushed pepper, uziza leaves, mussels and shrimp and set aside
Recipe by Nigerian Lazy Chef at https://www.nigerianlazychef.com/2015/10/coconut-jambalaya/