Senegalese Seafood Jollof Rice with Tomato and Scotch Bonnet
A vibrant one-pot rice dish simmered with fresh tomatoes, aromatic spices, and succulent seafood reflecting Senegal’s coastal flavors. This west african-inspired seafood ready in about 60 minutes pairs long-grain parboiled rice, large, blended fresh tomatoes, tomato paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups long-grain parboiled rice
- 4 large, blended fresh tomatoes
- 3 tbsp tomato paste
- 1 medium, diced onion
- 3, minced garlic cloves
- 4 tbsp vegetable oil
- 1, whole scotch bonnet pepper
- 12 oz, peeled and deveined shrimp
- 12 oz, cut into chunks white fish fillets
- 3 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 4 tbsp vegetable oil in a large heavy pot over medium heat. Add 1 medium diced onion and 3 minced garlic cloves, sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 3 tbsp tomato paste and blend in 4 large blended fresh tomatoes. Cook for 10 minutes, stirring occasionally, until the sauce thickens and deepens in color.
- Step 3: Add 2 cups long-grain parboiled rice to the tomato sauce, stirring to coat each grain, then pour in 3 cups chicken broth. Add 1 tsp dried thyme, 1 bay leaf, 1 whole scotch bonnet pepper, 1 1/2 tsp salt, and 1/2 tsp black pepper. Bring to a boil.
- Step 4: Reduce heat to low and cover the pot tightly. Simmer for 20 minutes without stirring until rice is partially cooked.
- Step 5: Gently fold in 12 oz peeled shrimp and 12 oz white fish chunks. Cover and cook for an additional 10-12 minutes until seafood is cooked through and rice is tender. Remove the scotch bonnet pepper before serving to avoid excessive heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Senegalese Seafood Jollof Rice with Tomato and Scotch Bonnet take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Senegalese Seafood Jollof Rice with Tomato and Scotch Bonnet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long-grain parboiled rice from drying out.
Can I substitute ingredients in Senegalese Seafood Jollof Rice with Tomato and Scotch Bonnet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Senegalese Seafood Jollof Rice with Tomato and Scotch Bonnet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Senegalese Seafood Jollof Rice with Tomato and Scotch Bonnet?
West African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
