They find a good spot in the middle that your taste buds rave for. If you stay on this blog long enough you will realize that I use jalapeño peppers in place of green bell peppers a lot and that is simply because they are not as sweet as bell peppers and not as hot as scotch bonnets. Bell peppers– Use red, green and yellow bell peppers for the vibrant rainbow effect but feel free to use less or more…but more veggies is always best.I advice against white rice because it has a sticky consistency that doesn’t pair well with this particular recipe. I prefer to use long grain parboiled rice because it’s easier to control its texture. Rice– We like our rice saucy but not too saucy! Texture is super important and that’s why I suggest Long grain parboiled rice in this recipe but another alternative is basmati rice.To this recipe you can add, sausages/hotdogs, diced fresh chicken, bacon and if you are feeling extra add some shrimp! Meats– Jambalaya requires a good amount of meats and that’s why its at the top of my menu and it deserves a place on yours.If you want to imagine what it tastes like think of if Jollof rice had a baby with fried rice. Jambalaya originated from New Orleans but it takes on some French and West African roots. If it seems like Jambalaya is a descendant of jollof rice – crazy! It actually is. All the ingredients and large flavours have been blended down and embed into each grain of rice but jambalaya has most the flavours layered over top the tomato rice. Jollof is simple, it doesn’t need to do too much to prove itself. I find that jambalaya takes on a personality of its own. I know it shares the same vibrant red colour with our dearly beloved Jollof rice but do not be deceived for it is not. Nigerian Jambalaya Rice Jambalaya rice is not to be confused with Jollof Rice… I somehow turned into a stylish begger and after much convincing she shared the rice with me- that’s it guys! Thats how I would have sold my birth right My roommate’s parents brought a bowl of it from a popular restaurant in Lagos known as “The place.” I am not a “long throat” or anything but when I tell you that the aroma of that rice made me lose my baby girl composure in an instant. I remember the first time I tried jambalaya was in boarding school during visiting day. This is my first recipe of 202 2! I mmediately I created it I rushed over to this blog because I know you need this criminally vibrant, tasty ass, mind busting Jambalaya rice in your life. With this Jambalaya rice recipe you can forget about take out because all the goodness you need is right at home.
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