Jambalaya Rice

This comfort food is a quintessential one pot recipe with chicken, shrimp, squid and aromatic Basmati rice! Although originating in New Orleans, this local take on the Jambalaya, infused with the exquisite flavours of lemongrass and tomyam, is simply wonderful.
Jambalaya Rice
Cooking Time
30 mins


  • 4 cups basmati rice, washed and tossed
  • 1 onion, diced
  • 1 stick celery
  • 3 cloves garlic, chopped finely
  • 1 stalk torch ginger bud
  • 2 kaffir lime leaves
  • ½ cups butter
  • 2 packets Brahim’s Tom Yam soup mix
  • 10 pieces Ayamas chicken meatballs
  • 10 pieces prawns, headless
  • 150g squid, sliced thinly
  • 1 stick lemongrass, bruised
  • Capsicum, diced
  • 1 handful coriander leaves, chopped finely
  • 4 ½ cups chicken stock, boiled


  1. Heat the butter and stir-fry the onions, garlic, celery and torch ginger bud until fragrant.
  2. Add the Ayamas chicken meatball, squid, prawns and the Tom Yam mix and fry for 2 minutes.
  3. Add the rice, capsicums, lemongrass, kaffir lime leaves and chicken stock.
  4. Add in salt to taste and stir it evenly.
  5. Cook the rice until the water starts to dry.
  6. Turn the fire down to a low heat and close the pot tightly.
  7. Cook for 5 more minutes.
  8. Serve with coriander leaves sprinkled on top.