Thursday, 28 June 2012



This is a Creole dish which gets its name from a fench word meaning Jumble, looks like a Spanish Paella and tastes like a riot of flavours. Very easy to make one pot meal, ideal for a busy morning as well as a rainy afternoon, even well suits a busy evenings perfect ending. This  lip smacking dish is sure to bring smile on every one's lips.

Preperation time : 15 minutes
Cooking Time    : 25 minutes
Difficulty            :  Easy
Serves               : 8

Ingredients :

  • 500 gms Good quality, smoked or spiced sausages, sliced
  • 200 gms of Chicken or Pork Ham, diced
  • 1/4 cup butter, you can use Olive oil if you are a diet freak
  • 4 medium onions chopped
  • 1 small  capsicum, chopped
  • 3 cloves of garlic, minced
  • 500 gms or ripe red tomatoes, blanched, peeled and cut up
  • 1 bay leaf
  • 1/2 teaspoon dried Thyme (you will get them in any big food store)
  • 1/2 teaspoon of Kashmiri mirch
  • 3 cups Chicken broth, you can use Broth pwder or even Maggie Chicken Masala in Hot water
  • 2 cups uncooked long grained rice (no need to use expensive basmati)
  • 500 gms of uncooked prawns cleaned and peeled
  • 1 cup diced cooked chicken
  • Salt to taste
  • Pepper powder, as per taste


  1. In a large Non stick wok heat butter over medium heat and saute sausage and ham in butter until lightly browned, add onion, green pepper and garlic.
  2. Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, Kashmiri mirch and chicken broth.
  3. Cover and bring to a slow boil, stir in rice.
  4. Cover and cook over low heat until rice is nearly tender, about 15 - 20 minutes.
  5. Stir in prawns and chicken. Cover and simmer until prawns are cooked and liquid is absorbed. This will take about 5 minutes. Do not over cook prawns.
  6. Salt and pepper to taste.Taste and adjust seasoings.
  7. Remove bay leaf and serve in a big bowl.
Nte : To enjoy Jambalaya, every one of the family should sit arround the bowl and eat the meal together.

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