Homey Cajun Jambalaya Recipe: Ina Garten’s Soulful Comfort Bowl

When southern comfort meets culinary magic, this jambalaya recipe with an Ina Garten twist delivers a spicy symphony of flavors that dance across your palate.

Bold ingredients mingle in a rich, aromatic landscape that promises pure deliciousness.

Succulent shrimp, tender chicken, and smoky andouille sausage create a hearty one-pot meal that sings with Creole passion.

Each bite tells a story of New Orleans tradition, expertly balanced with Garten’s refined technique.

The blend of herbs, spices, and fresh ingredients transforms simple components into an extraordinary dining experience.

Layers of complexity unfold with every forkful, inviting you to savor each memorable moment.

Gather your ingredients and get ready to master a jambalaya that will become a treasured recipe in your culinary collection.

How to Prepare Ina Garten Jambalaya Step by Step

Hearty Louisiana Comfort

• Sausage Foundation A flavorful start where golden-brown sausage pieces create a robust base of deliciousness. Sizzle the meat in a spacious Dutch oven until edges turn crispy and rich.
• Chicken Magic Perfectly seasoned chicken transforms the pot with deep caramel-colored surfaces. Develop layers of flavor by allowing each side to create delectable browning.
• Vegetable Symphony Colorful bell peppers, onions, and celery dance together creating an aromatic melody. Soften these ingredients until they release their enticing fragrance and become translucent.
• Spice Awakening Tomatoes, zesty jalapeños, and aromatic herbs join the party. Deglaze the pot with white wine, capturing every delectable browned morsel from the bottom.
• Rice and Protein Harmony Combine chicken stock, rice, previously cooked meats, and bay leaves. Allow everything to gently simmer, melding flavors into a cohesive, comforting dish.
• Seafood Finale Tender shrimp nestle into the warm mixture, absorbing surrounding flavors. Cook just until pink and delicate.
• Fresh Flourish Brighten the dish with fresh parsley, scallions, and a splash of lemon juice. Let the jambalaya rest, allowing rice to achieve perfect tenderness and ingredients to harmonize beautifully.

Flavor Options for Ina Garten Jambalaya

• Replace chicken or shrimp with alternative proteins like duck, turkey, or plant-based sausage for unique flavor profiles and dietary preferences.
• Adjust cayenne and jalapeños to customize heat levels, using more for fiery fans or reducing for mild palates without compromising overall jambalaya essence.
• Experiment with different rice varieties like brown rice, wild rice blend, or cauliflower rice to create nutritional variations and accommodate gluten-free or low-carb diets.
• Incorporate seasonal vegetables like okra, zucchini, or additional bell pepper colors to enhance nutritional value and create visual appeal in the dish.
• Prepare entire recipe in cast-iron skillet for enhanced flavor development and reduced cleanup time, maintaining traditional New Orleans cooking spirit.

Serving Ideas for a Bowl of Ina Garten Jambalaya

• Pair with Crusty Bread: Serve jambalaya alongside warm, crusty French bread to soak up all the delicious sauce and capture every amazing flavor from the dish.
• Complement with Chilled Salad: Create a light green salad with crisp lettuce, cucumber, and a tangy vinaigrette to balance the rich, spicy jambalaya and provide a refreshing contrast.
• Enhance with Cool Beverage: Pour a cold beer like Abita or a crisp white wine such as Sauvignon Blanc to cut through the dish's intense spices and cleanse the palate between bites.
• Top with Fresh Herbs: Sprinkle extra chopped parsley and scallions over the jambalaya just before serving to add brightness, color, and a burst of fresh herbaceous flavor.

Saving and Reheating Ina Garten Jambalaya

• Refrigerate Wisely: Store leftover jambalaya in an airtight container within 2 hours of cooking. The dish keeps well in the refrigerator for 3-4 days, maintaining its delicious flavors and texture.
• Freeze for Later: Pack the cooled jambalaya in freezer-safe containers or heavy-duty freezer bags. The meal stays fresh for up to 2 months, perfect for quick future meals when you need a convenient dinner option.
• Reheat with Care: Warm refrigerated jambalaya in a skillet over medium heat, adding a splash of chicken stock to prevent drying. Stir occasionally to distribute heat evenly and restore the original moisture and taste.
• Portion and Prep: Divide the jambalaya into individual serving sizes before storing. This strategy helps quick reheating, reduces waste, and makes mealtime a breeze for busy households.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: 450 kcal

Servings: 8

All the Ingredients for Ina Garten Jambalaya

• Chicken: Succulent, white meat that adds hearty flavor and tender texture to the jambalaya.
• Sausage: Spicy Cajun sausage brings authentic Louisiana kick and robust depth to the dish.
• Shrimp: Sweet, delicate seafood that provides a luxurious coastal touch to the one-pot meal.

• Onions, Bell Peppers, Celery: Classic Cajun holy trinity that creates a flavor-packed foundation with incredible depth.
• Jalapeños: Adds vibrant heat and zesty punch to elevate the dish's spice profile.
• Garlic: Intensely aromatic ingredient that infuses the jambalaya with rich, bold flavor.
• Scallions, Parsley: Fresh herbs that brighten the final dish with crisp, green notes.

• White Wine: Deglazes the pan and adds sophisticated underlying complexity.
• Chicken Stock: Provides rich, savory liquid base that helps cook rice perfectly.
• Tomatoes, Tomato Paste: Contributes tangy sweetness and deep red color.
• Olive Oil, Butter: Creates luxurious cooking medium with rich, golden undertones.
• Oregano, Thyme, Cayenne, Salt, Black Pepper: Signature spice blend that delivers authentic Creole seasoning.
• Lemon Juice: Adds bright, citrusy finish to balance the dish's robust flavors.
• Bay Leaves: Imparts subtle herbal undertone during cooking.

Cooking Tools for Ina Garten Jambalaya

• Dutch Oven or Stockpot: Large, heavy-bottomed pot essential for cooking all ingredients and developing deep flavors.
• Slotted Spoon: Perfect for removing meats while keeping cooking oil in the pot.
• Paper Towels: Helps pat chicken dry for better browning.
• Cutting Board: For chopping vegetables like onions, bell peppers, and celery.
• Sharp Knife: Needed to dice vegetables and herbs precisely.
• Wooden Spoon or Spatula: Great for stirring and scraping ingredients while cooking.
• Measuring Spoons: Helps accurately measure salt, pepper, and other seasonings.
• Measuring Cups: For measuring rice and liquid ingredients like chicken stock and wine.

Authentic Ina Garten Jambalaya Recipe

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4.8 from 27 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Ina Garten’s jambalaya recipe celebrates Louisiana’s rich culinary heritage with robust spices and hearty ingredients. Succulent shrimp, andouille sausage, and tender chicken merge into a one-pot masterpiece you’ll crave again and again.

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Ingredients

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• 8 bone-in, skin-on chicken thighs
• 1.5 lbs andouille sausage, sliced diagonally 0.5 inches thick
• 1 lb (16- to 20-count) shrimp, tails on, peeled and deveined
• 1.5 cups yellow onion, chopped
• 2 red bell peppers, seeded and large-diced
• 2 cups celery, large-diced
• 1 (28-oz) can whole peeled plum tomatoes, drained and medium-diced
• 2 tbsps minced seeded jalapeño peppers
• 1 tbsp minced garlic
• 3 cups extra-long-grain white rice
• 5 cups chicken stock
• 1 cup dry white wine
• 2 tbsps good olive oil
• 2 tbsps unsalted butter
• 2 tbsps tomato paste
• 3 bay leaves
• 2 tsps dried oregano
• 1 tsp dried thyme
• 0.5 tsp ground cayenne pepper
• 0.5 cup chopped fresh flat-leaf parsley
• 0.5 cup sliced scallions
• 0.25 cup freshly squeezed lemon juice
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Searing Proteins: Heat olive oil in a large Dutch oven over medium heat. Brown sausage until golden, then remove. Season chicken, sear until caramelized on both sides, and set aside with sausage.
2. Vegetable Foundation: Melt butter and sauté onions, bell peppers, and celery until softened. Incorporate tomatoes, jalapeños, garlic, tomato paste, and aromatic herbs, creating a robust flavor base. Deglaze with white wine, scraping browned bits from pot bottom.
3. Liquid Integration: Add chicken stock and uncooked rice, returning sausage and chicken to the pot. Include bay leaves and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, allowing rice to absorb rich flavors.
4. Seafood Finale: Gently fold raw shrimp into the simmering mixture, ensuring even distribution. Cook covered for 5 minutes until shrimp turn opaque. Remove from heat and stir in fresh parsley, scallions, and lemon juice.
5. Resting and Serving: Let jambalaya steam, covered, for 10-15 minutes to achieve perfect rice texture. Discard bay leaves before serving. Garnish with additional herbs for a vibrant presentation.

Notes

• Sear Meats Strategically: Brown sausage and chicken separately to develop deep, caramelized flavors that enhance the overall jambalaya’s taste profile.
• Manage Vegetable Timing: Sauté onions, bell peppers, and celery until soft and translucent to create a robust flavor foundation without burning.
• Control Rice Moisture: Maintain low heat and keep pot covered during rice cooking to ensure even absorption and prevent drying out.
• Rest and Blend Flavors: Allow jambalaya to steam off-heat for 10-15 minutes, which helps ingredients meld together and rice achieve perfect texture.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 8
• Calories: 450
• Sugar: 3 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 120 mg