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Food for the Soul


NYC bred powerhouse duo behind one of Washington DC’s most popular multi-location restaurants Chef James Robinson and Sudon Williams. Share a little about themselves along with their own recipe for Jollof.

KitchenCray, which stands for Creative Revolutionary Artistic Youth, was created to achieve James’ commitment to the community and create accessible culinary experiences. In addition to private dining experiences, events, and celebrity private chef services, KitchenCray leads classes and speaks to students through partnerships with area schools, non-profits, shelters and youth centers.

The Men Behind KitchenCray

Chef James Robinson and Sudon Williams are the NYC bred powerhouse duo behind one of Washington DC’s most popular multi-location restaurants. KitchenCray brings modern takes on traditional cuisines, featuring unique shared plates and specially designed events.

All About the Dish

As a chef, my creations in the kitchen are inspired by so many things. Traveling is one of the things that allow me to put a fresh spin on a cultural staple. Recently, my business partner, Sudon and I took a trip to Lagos, Nigeria. We fell in love with the food and the culture there. 

I decided to put a spin on my favorite local dish, jollof rice. Jollof is similar to jambalaya, with perfect spices and super rich flavors. Living in Washington DC, seafood is a popular addition to any dish. To be true to my DC roots, I chose to top the Jollof with shrimp. Everyone loves seafood, so why not.

Jollof is a dish I would eat for breakfast, lunch, or dinner because it’s so versatile. To give your breakfast a little twist, add a poached egg and some bacon and you’re good to go.

Jollof Rice & Shrimp

What You Need

  • 6 shrimp 
  • 2oz jumbo lump crab meat
  • 1 tablespoon old bay 
  • 1 tablespoon fresh cilantro 
  • 2 roma tomatoes
  • 2 red bell peppers 
  • 1 scotch bonnet pepper 
  • 1 medium-sized yellow onion 
  • ½ cup tomato paste
  • 2 teaspoons chicken base 
  • 1 teaspoon fresh chopped thyme 
  • 2 dried bay leaves
  • 4 cups veggie stock 
  • 2 teaspoons unsalted butter 
  • 2 cups long-grain rice rinsed

Let’s Cook

Step1: Clean and season shrimp with old bay 

Step 2: In a blender, combine tomatoes, red peppers, onions, and Scotch bonnets with ½

 cup of stock, blend till smooth.

Step 3: Get your pot on medium heat, add oil and all the blended ingredients.

Step 4: Add tomato paste, chicken base, bay leaves, thyme and stock. Bring to a boil.

Step 4: Add rice and butter, cover with a lid and lower the heat.

Step 5: Sauté shrimp and crab meat together, add fresh cilantro and butter

Final Step: Plate it up and eat ~ Enjoy

To learn more about KitchenCray please visit their website and follow them on Instagram. 

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