Nigerian Seafood and Coconut Jambalaya.


Another coconut recipe *coversface. Sorry I could not help it abeg. I love coconut and it makes everything taste better. Tell me that you do not like coconut and errm….well nothing, but you really have to try this recipe; you just have to biko(please)

Okay first of all what is Jambalaya? Jambalaya is pretty much Creole “jollof rice” cooked with so many goodies including smoked sausages and some creole seasonings. I had my very first Jambalaya when I was pregnant with Ajebutter1; and after that, I have made so much of it that it has become part and parcel of my kitchen.

Although Jambalaya is not Nigerian, it is best described to a Nigerian as just a little cross between jollof rice and risotto. Only, the Jollof rice is much more dry than Jambalaya

On the day I tried this recipe, I was too pleased. I was so pleased that I did not even bother with the camera. I took about two pictures and I dug in.

If you are not a sausage person or fan, try using some smoked salmon and stir it in towards the end; You will loveeeeeeee it!

Another reason to love this recipe is the use of Old bay seasoning. I you do not have any of the creole stuff; then any bouillon works.

I have seen so many recipes for Jambalaya, but I really prefer this recipe. Not because it is mine, but because it is so good. I really enjoy coming up with simple one pot recipes that work. And as much as I really want to keep going on and on about this recipe, I really want to share this recipe for your pleasure.

Let’s cook

Nigerian Coconut Jambalaya
Prep time
Cook time
Total time
Serves: 6
  • 2cups of rice(wash until clear and drain)
  • 3 garlic cloves(grated)
  • ½ an inch of ginger(grated)
  • 4 plum tomatoes(chopped)
  • 2bell peppers(any color and chopped)
  • 1 celery stalk(cleaned and chopped)(optional)
  • 1 habanero pepper(ata-rodo)(crushed)
  • 1 medium onion(sliced)
  • 1 spring onion(chopped)
  • 2 bay leaves
  • 1tsp thyme
  • 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
  1. 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.
  2. 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



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