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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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