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Brian Kennett
Amateur Chef and Foodie Extraordinaire
Asian Jambalaya Recipe
Yes, an Asian Jambalaya recipe. Come on folks you know me, I have created other hybrid recipes such as Laab Gai Pizza, Chicken Laksa, Asian Shepherd's pie etc. So what's wrong with a spin on Jambalaya using local Asian ingredients? Nothing wrong with that in my cookbook. Here is Asian Jambalaya. It’s bold, hearty, and full of Southeast Asian flavour.
Living in the deep South East of Singapore inspired this Asian-style Jambalaya. It's a creative take on a beloved Southern US classic that blends perfectly with Asian ingredients and cooking style.
Origin of Jambalaya
Jambalaya is believed to have originated in the Caribbean Islands before making its way to the Southern United States. Early Spanish explorers fused their cuisine with native ingredients, leading to this famous dish. Traditional jambalaya includes:
- Meat and vegetables
- Flavourful stock
- Rice
Sounds similar to paella, right? The Spanish influence is strong here. As the dish evolved in Louisiana, Cajun and Creole styles developed. This Asian-style Jambalaya recipe is a modern twist using local Southeast Asian ingredients.
Asian Jambalaya Ingredients
This easy Asian Jambalaya recipe serves 6 people. The ingredients blend spice, umami, and heartiness to create a perfect one-pot meal.
- 2 red onions, roughly chopped
- 3 celery stalks, roughly chopped (use inner stalks for tenderness)
- 5 garlic cloves, roughly chopped
- 1 green capsicum, deseeded and cubed
- 2 tablespoons paprika
- 2 tablespoons turmeric
- 2 tablespoons dried oregano
- 1.5 litres chicken stock
- 1 tin chopped tomatoes
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Tabasco sauce or 2 chopped chilli padi
- 1 chopped roast pork belly
- 16 prawns, deveined and halved
- 1 bunch fresh coriander, torn
- 3 cups of Japanese rice
- Salt and pepper to taste
Step 1: Prepare your pan
Use a deep pan. Heat 2 tablespoons olive oil and sauté the celery, onion, garlic, capsicum, paprika, and oregano until softened and fragrant. Then add in the rice and fry for 3 minutes to absorb the flavours. This technique is similar to how paella is started.
Step 2: Simmer the base
Add the chicken stock, Worcestershire sauce, Tabasco, turmeric, and chopped tomatoes. Bring to a boil, then reduce to a simmer. Cover and cook for 15–20 minutes. Stir occasionally to prevent sticking, and add more stock if needed.
Step 3: Cook the prawns
While the rice simmers, cook the prawns separately in butter and oil with salt, pepper, and a dash of paprika. Set aside.
Step 4: Combine and finish
When the rice is perfectly cooked—not mushy or dry—remove the pan from heat. Stir in the roast pork, cooked prawns, and fresh coriander. Serve hot, optionally with crusty bread.
This Asian Jambalaya recipe is easy, bold, and built for sharing. Don't be intimidated by the ingredient list. The result is a hearty meal with a rich cultural background. Wondering what type of rice is used for jambalaya? For this Asian version, we recommend using Japanese rice for its slightly sticky texture, which soaks up the broth beautifully.
