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    Jambalaya with Plantains and Buttered Rice

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    Jambalaya with Plantains and Buttered Rice

    Serves: 6


    • 4-5 tablespoons vegetable oil
    • 750g pork ribs, cut into bite-sized chunks (ask your butcher to do this for you)
    • 1 small chicken, jointed into bite-sized chunks
    • 3-4 green plantains, cut into bite-sized chunks
    • 125g raw ham (prosciutto) or gammon, diced
    • 125g spicy dried sausage (eg chorizo), sliced
    • 2 stalks of celery, chopped
    • 1 large onion, finely chopped
    • 2 cloves of garlic, finely chopped
    • 1 green pepper, de-seeded and diced
    • 1-2 red or green chillies, finely sliced
    • 2 tablespoons plain flour
    • 500g tinned or fresh tomatoes
    • 1 tablespoon tomato paste
    • 600ml chicken or shrimp stock, or plain water
    • Small sprig each of thyme and sage
    • 150g large raw shrimps or prawns (optional)
    • Salt and pepper


    1. Heat 2 tablespoons of oil in a heavy frying pan. Starting with the ribs, brown the meats separately, seasoning as you go, and set aside. Before frying the ham and sausage, fry the plantain for 1-2 minutes, turning until brown on all sides. Set aside. If the pan starts to burn or get dirty, wash it then return to the heat. Once the meats are browned, add the remaining oil to the pan juices and fry the celery, onion, garlic, green pepper and chilli until soft but not burnt.
    2. Now sprinkle in the flour and allow it to take a little colour. Add the tomatoes and tomato paste and bubble until the tomato melts. Return the meats to the pan, add the stock, tuck in the herbs and bubble up. Then turn down the heat, cover with a loosely fitting lid and simmer for 20 minutes, until the meats are tender. Add the plantain and, if using, lay the shrimp on top to cook in the steam for 5 minutes.
    3. Now cook the rice in enough cold water to cover by about 1cm. Bring to the boil, then immediately turn down to the lowest heat. Add the butter and salt, cover with a tightly fitting lid and leave to cook in its own steam for about 15 minutes by which time it will be light and tender.
    4. Serve the jambalaya with the rice and Tabasco or Louisiana hot sauce.

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