Spicy Saffron Jambalaya


Spicy Saffron Jambalaya


If you aren’t familiar, saffron is an extremely delicate and herbaceous spice that originated from Greece and today is used in a wide variety of cooking. I love to use it in casseroles, paella and especially jambalaya. It has an interesting flavor that is actually hard to describe, but once you’ve had it, you will recognize it immediately. The aroma is very strong and almost fruity, but kind of bitter at the same time. I think it works well with spicy and smoky dishes.


(serves 4-6, cut recipe in half if serving for less)


-          2 packages of andouille chicken sausage, cut into rounds

-          2 lbs of chicken breast, chopped into 1 inch pieces

-          1 bell pepper, chopped

-          1 small onion, chopped

-          1 tsp garlic, minced

-          1 tbsp tomato paste

-          1-2 tbsp Slap Ya Mama seasoning (more or less to taste)

-          2 tsp. cayenne (more or less to taste)

-          S&P to taste

-          1 ½ quart chicken broth (add more, as needed)

-          1 small pinch saffron threads

-          1 can fire roasted, diced tomatoes

-          Scallions, chopped

-          2 cups uncooked rice


1.       Prepare the saffron broth- Add the chicken broth to a pot with the saffron, bring to a gentle boil and then simmer for 15-20 minutes to infuse the broth with the saffron.

2.       Sauté onion and garlic with oil until fragrant. Add the chicken and cook until no longer pink. Add the sausage with the rest of the spices and stir to combine.

3.       Add the tomatoes, peppers and tomato paste and mix together.

4.       Add the saffron infused broth and bring to gentle simmer for 15-20 minutes.

5.       Add the uncooked rice to the mixture and cook for another 10 minutes until rice is fully cooked.

6.       Serve with chopped scallions. Enjoy!