Jambalaya Recipe with Saffron , Black Pepper , Oregano


Oil 2 tablespoons
Chopped up onion
Chopped bell pepper 3 tablespoons
Salt 1 tablespoon
Chopped Chicken breast 1 cup
Black pepper
Smoke Sausage 1 cup
Garlic 1 tablespoon
Tomato paste 3 tablespoons
Add water 1.5 cup
Chopped tomato 1/2 cup
Old bay 1 tablespoon
Rice 2 cups
Liquid Nicesaffron 1/4 cup
cook for 20 minutes
Shrimp 1/2 cup
More black pepper & salt
Cook for 10 more minutes
Green onion 2 table spoons


1- In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook until soft, about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until the chicken is golden, about 5 minutes, then stir in smoke sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.
2- Add water, crushed tomatoes, rice, Liquid Nicesaffron and Old Bay. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.
3- Add the shrimp and cook until pink, 3 to 10 minutes.
4- Stir in green onions just before serving
Enjoy Nicesaffron Jambalaya


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