Jambalaya with Saffron and Oregano

Jambalaya with saffron and oregano is an enticing Cajun dish featuring rice, meat, and vegetables in a one-pot preparation. This recipe highlights the warm, fragrant saffron and earthy oregano, creating a distinctive and soothing taste. Suitable for a cozy dinner or welcoming guests, this dish showcases its vibrant colors and robust flavors. It’s a hearty meal that captures the essence of Louisiana.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 cup bell peppers, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 tsp saffron threads
• 1/2 tsp dried oregano
• 4 cups chicken broth
• 14 oz can diced tomatoes
• 1 cup shrimp, peeled and deveined

Instructions

1. Heat 2 Tbsp of oil in a large pot over medium heat.
2. Add chicken thighs, cooking until browned on all sides, approximately 6-8 minutes.
3. Remove the chicken and set aside. Add bell peppers, onion, and garlic to the pot, cooking until vegetables are tender, about 5 minutes.
4. Return chicken to the pot and stir in rice, saffron, oregano, chicken broth, and diced tomatoes. Bring the mixture to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, ensuring the rice begins to absorb the liquid.
6. Add shrimp to the pot, stir gently, and continue cooking for an additional 5 minutes until shrimp are pink and cooked through.
7. Adjust seasoning with salt and pepper, according to taste.

Keywords: One-pot, Main Course, Cajun

Spice Rack: Saffron, Oregano

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