Ina Garten Jambalaya – A Bold and Flavorful One-Pot Meal
Ina Garten’s version of Jambalaya is a one-pot rice dish rooted in Creole and Cajun cooking. It blends chicken, Andouille sausage, and shrimp with bold spices, onions, peppers, tomatoes, and rice. The ingredients cook together to create a flavorful, filling meal with a slight kick and a satisfying texture. It’s warm, rustic, and always a crowd-pleaser.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Main Course
- Method: One-pot simmering
- Cuisine: What’s the difference between Jambalaya and Gumbo? Jambalaya is a one-pot rice dish where the rice cooks with the meat and vegetables, while gumbo is a stew served over cooked rice. Gumbo also typically includes a roux as a thickener, whereas jambalaya does not. Can you make Ina Garten jambalaya ahead of time? Yes, jambalaya can be made in advance and reheated. It tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3–4 days. What kind of sausage is best for jambalaya? Andouille sausage is the traditional choice for jambalaya. It adds a smoky, spicy flavor that enhances the dish. If unavailable, use any smoked sausage as a substitute. Should shrimp be added at the beginning of jambalaya? No, shrimp should be added near the end of cooking. They only need 5–7 minutes to cook and can become rubbery if overcooked. Add them once the rice is nearly done.
Ingredients
-
2 tablespoons olive oil
-
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
-
1 pound Andouille sausage, sliced
-
1 medium yellow onion, chopped
-
1 red bell pepper, chopped
-
1 green bell pepper, chopped
-
2 celery stalks, chopped
-
3 garlic cloves, minced
-
1½ teaspoons paprika
-
½ teaspoon cayenne pepper (adjust to taste)
-
1 teaspoon dried oregano
-
1 teaspoon dried thyme
-
1 (14.5-ounce) can diced tomatoes
-
1 cup long-grain white rice
-
2½ cups chicken broth
-
1 pound large shrimp, peeled and deveined
-
Salt and freshly ground black pepper, to taste
-
Chopped parsley, for garnish
-
Lemon wedges, for serving (optional)
Instructions
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken pieces and cook until browned, about 5–6 minutes. Remove from the pot and set aside. Add sausage slices and cook for 3–4 minutes until lightly browned. Set aside with the chicken.
Add chopped onion, bell peppers, and celery to the same pot. Cook for 6–8 minutes, until soft and fragrant. Stir in the garlic and cook for another minute.
Sprinkle in paprika, cayenne, oregano, and thyme. Stir well to coat the vegetables. Add the diced tomatoes with their juice and cook for 2 minutes.
Stir in the uncooked rice, chicken broth, and return the chicken and sausage to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes, or until the rice is tender and liquid is absorbed.
Stir in the shrimp, cover, and cook for an additional 5–7 minutes, or until the shrimp are pink and fully cooked.
Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve with lemon wedges if desired.