Ina Garten Jambalaya

Ina Garten Jambalaya is made with andouille sausage, chicken thighs, red bell peppers, celery, rice, and a mix of other ingredients like tomatoes, jalapeños, and a splash of white wine. This easy Jambalaya recipe creates a tasty dinner that takes about 90 minutes to prepare and can serve up to 8 people.

This Jambalaya Recipe From Ina’s Cookbook: Barefoot Contessa Foolproof: Recipes You Can Trust.

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🧡 Why You’ll Love This Jambalaya Recipe:

Tastes Great: It has sausage and chicken that taste really good together. The spices make it taste like real Cajun food, which is very yummy.
Easy to Clean Up: You only use one pot to cook everything. This means you won’t have many dishes to wash after eating.
Make It Your Way: You can make this dish as spicy or as mild as you like. Just change how much pepper you use.
Filling Meal: This dish has lots of good stuff like meat and veggies. It will fill you up and make you feel cozy.
Looks Amazing: It looks really colorful and nice when you put it on the table. Your friends and family will be impressed.

Ina Garten Jambalaya Ingredients

2 tablespoons good olive oil
1½ pounds andouille sausage (preferably), sliced diagonally ½ inch thick – You can use kielbasa for a milder flavor.
8 bone-in, skin-on chicken thighs – Approximately 2 to 3 pounds.
Kosher salt and freshly ground black pepper – For seasoning.
2 tablespoons unsalted butter
1½ cups yellow onion, chopped (1 large)
2 red bell peppers, seeded and large-diced
2 cups celery, large-diced (3 large stalks)
1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced
2 tablespoons minced seeded jalapeño peppers (fresh)
1 tablespoon minced garlic (3 cloves)
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon ground cayenne pepper
1 cup dry white wine, such as Pinot Grigio
5 cups chicken stock, preferably homemade
3 cups extra-long-grain white rice, such as Carolina
3 bay leaves
1 pound (16- to 20-count) shrimp, tails on, peeled and deveined
½ cup chopped fresh flat-leaf parsley, plus extra for garnish
½ cup sliced scallions, white and green parts, plus extra for garnish
¼ cup freshly squeezed lemon juice (2 lemons)

How To Make Ina Garten Jambalaya

Brown the Sausage: Heat the olive oil in a very large (13-inch) Dutch oven or stockpot. Add the sausage and cook over medium heat for 8 to 10 minutes, turning the pieces until browned. Remove the sausage to a bowl with a slotted spoon.
Cook the Chicken: Pat the chicken dry with paper towels and season both sides liberally with salt and pepper. Add the chicken to the pot, skin side down, and cook over medium-high heat for 5 minutes, until browned. Turn and cook for another 5 minutes, then remove to the bowl with the sausage.
Sauté Vegetables: Add the butter to the pot, then the onions, bell peppers, celery, 1 tablespoon salt, and 1 teaspoon black pepper. Cook over medium to medium-high heat for about 10 minutes, until the onions are translucent.
Add Seasonings and Deglaze: Stir in the tomatoes, jalapeños, garlic, tomato paste, oregano, thyme, cayenne, and 1½ teaspoons salt. Cook for 2 minutes. Pour in the white wine and scrape up any browned bits from the pot.
Simmer with Rice: Add the chicken stock, rice, sausage, chicken, and bay leaves. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes.
Add Shrimp: Stir in the shrimp and cover. Simmer for an additional 5 minutes.
Finish and Garnish: Off the heat, stir in the parsley, scallions, and lemon juice. Cover and let it steam for 10 to 15 minutes until the rice is tender and the shrimp are fully cooked. Discard the bay leaves. Garnish with extra parsley and scallions before serving.

Recipe Tips

Brown the Meat Well: Make sure you cook the sausage and chicken until they are really brown before moving to the next step. This makes the flavor better.
Cook Slowly: When you put the rice and water in, don’t let it boil too hard. A gentle simmer makes the rice cook evenly.
Check the Rice: Before you put the shrimp in, make sure the rice is almost cooked. If it’s still hard, cook it a little longer before adding the shrimp.
Let It Sit: After everything is cooked, cover the pot and let it sit for 10 to 15 minutes. This helps all the flavors come together nicely.

What To Serve With Jambalaya?

Jambalaya goes well with cornbread, a simple green salad, green beans, or garlic bread. You can also have it with coleslaw, fried okra, spinach, or sweet potatoes to make a really delicious dinner.

How To Store Leftovers Jambalaya?

Refrigerate: Store leftover jambalaya in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the jambalaya in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw in the refrigerator overnight before reheating.

How To Reheat Leftovers Jambalaya?

In The Oven: Preheat the oven to 350°F (175°C). Spread the jambalaya in a baking dish, sprinkle a little water or chicken broth over it to keep it moist, and cover with foil. Heat for 20-25 minutes or until hot.
In The Microwave: Place the jambalaya in a microwave-safe dish, add a splash of water or chicken broth, cover with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through the heating time.
On the Stove: This is the best method for this recipe. Heat a skillet over medium heat, add the jambalaya with a few tablespoons of water or chicken broth, and stir occasionally until heated through, about 10 minutes.

FAQs

What Can I Use If I Don’t Have Andouille Sausage?

You can substitute andouille sausage with chorizo for a similar spicy flavor, or use milder sausages like kielbasa if you prefer less heat.

What Type Of Rice Is Best For This Recipe?

Extra-long-grain white rice, like Carolina, is ideal because it holds its shape and doesn’t get mushy during cooking. Avoid using instant rice.

How Do I Prevent The Shrimp From Overcooking?

Add the shrimp towards the end of cooking and let them cook in the residual heat after turning off the stove to keep them tender and juicy.

Is It Necessary To Use Homemade Chicken Stock?

Homemade is best for flavor, but store-bought works too, especially if it’s low-sodium.

Ina Garten Jambalaya Nutrition Facts

Calories 384
Total Fat 18g
Saturated Fat 4.6g
Trans Fat 0.1g
Cholesterol 73mg
Sodium 1262mg
Potassium 415.6mg
Total Carbohydrates 36g
Dietary Fiber 1g
Sugars 1.8g
Protein 18g

Try More Ina Garten Recipes:

Author: Dorra Cooking Method:Stovetop Cuisine:American Courses:Dinner Recipe Keys: J Jambalaya Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 55 minutesRest time: 10 minutesTotal time:1 hour 20 minutesServings:8 servingsCalories:384 kcal Best Season:Suitable throughout the year

Description

Ingredients

2 tablespoons good olive oil
1½ pounds andouille sausage (preferably), sliced diagonally ½ inch thick – You can use kielbasa for a milder flavor.
8 bone-in, skin-on chicken thighs – Approximately 2 to 3 pounds.
Kosher salt and freshly ground black pepper – For seasoning.
2 tablespoons unsalted butter
1½ cups yellow onion, chopped (1 large)
2 red bell peppers, seeded and large-diced
2 cups celery, large-diced (3 large stalks)
1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced
2 tablespoons minced seeded jalapeño peppers (fresh)
1 tablespoon minced garlic (3 cloves)
2 tablespoons tomato paste
2 teaspoons dried oregano
1 teaspoon dried thyme
½ teaspoon ground cayenne pepper
1 cup dry white wine, such as Pinot Grigio
5 cups chicken stock, preferably homemade
3 cups extra-long-grain white rice, such as Carolina
3 bay leaves
1 pound (16- to 20-count) shrimp, tails on, peeled and deveined
½ cup chopped fresh flat-leaf parsley, plus extra for garnish
½ cup sliced scallions, white and green parts, plus extra for garnish
¼ cup freshly squeezed lemon juice (2 lemons)

Instructions

Brown the Sausage: Heat the olive oil in a very large (13-inch) Dutch oven or stockpot. Add the sausage and cook over medium heat for 8 to 10 minutes, turning the pieces until browned. Remove the sausage to a bowl with a slotted spoon.
Cook the Chicken: Pat the chicken dry with paper towels and season both sides liberally with salt and pepper. Add the chicken to the pot, skin side down, and cook over medium-high heat for 5 minutes, until browned. Turn and cook for another 5 minutes, then remove to the bowl with the sausage.
Sauté Vegetables: Add the butter to the pot, then the onions, bell peppers, celery, 1 tablespoon salt, and 1 teaspoon black pepper. Cook over medium to medium-high heat for about 10 minutes, until the onions are translucent.
Add Seasonings and Deglaze: Stir in the tomatoes, jalapeños, garlic, tomato paste, oregano, thyme, cayenne, and 1½ teaspoons salt. Cook for 2 minutes. Pour in the white wine and scrape up any browned bits from the pot.
Simmer with Rice: Add the chicken stock, rice, sausage, chicken, and bay leaves. Bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes.
Add Shrimp: Stir in the shrimp and cover. Simmer for an additional 5 minutes.
Finish and Garnish: Off the heat, stir in the parsley, scallions, and lemon juice. Cover and let it steam for 10 to 15 minutes until the rice is tender and the shrimp are fully cooked. Discard the bay leaves. Garnish with extra parsley and scallions before serving.

Notes

Brown the Meat Well: Make sure you cook the sausage and chicken until they are really brown before moving to the next step. This makes the flavor better.
Cook Slowly: When you put the rice and water in, don’t let it boil too hard. A gentle simmer makes the rice cook evenly.
Check the Rice: Before you put the shrimp in, make sure the rice is almost cooked. If it’s still hard, cook it a little longer before adding the shrimp.
Let It Sit: After everything is cooked, cover the pot and let it sit for 10 to 15 minutes. This helps all the flavors come together nicely.

Keywords:Ina Garten Jambalaya, Barefoot Contessa Jambalaya