Ina Garten Jambalaya Recipe

This Ina Garten Jambalaya is a bold and flavorful one-pot recipe, which includes chicken thighs and shrimp with Cajun spices. It’s a classic, foolproof recipe, ready in about 1 hour and 10 minutes.

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Ina Garten Jambalaya 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)

How To Make Ina Garten Jambalaya

1. Sear the chicken and sausage: Heat olive oil in a Dutch oven over medium-high heat. Brown chicken for 5–6 minutes, then remove. Add sausage slices, brown for 3–4 minutes, and set aside.
2. Sauté the vegetables: Add onion, bell peppers, and celery to the same pot. Cook for 6–8 minutes until softened. Add garlic and cook for 1 more minute.
3. Add spices and tomatoes: Stir in paprika, cayenne, oregano, and thyme. Add diced tomatoes with juice and cook for 2 minutes.
4. Add rice and broth: Mix in uncooked rice and chicken broth. Return chicken and sausage to the pot. Bring to a boil, reduce heat, cover, and simmer for 20–25 minutes until rice is tender.
5. Add shrimp: Stir in shrimp, cover, and cook 5–7 more minutes until shrimp are pink and cooked through.
6. Finish and serve: Taste and season with salt and pepper. Garnish with parsley and optional lemon wedges.

Recipe Tips

• Can I use chicken breast instead of thighs? Yes, but thighs stay more tender and juicy.
• How to make it less spicy: Reduce or skip the cayenne pepper.
• Can I make it ahead of time? Yes, reheat gently and add a splash of broth if needed.
• Best rice to use? Long-grain white rice works best; avoid instant rice.
• How to avoid mushy shrimp: Add shrimp only at the end and avoid overcooking.

What To Serve With Jambalaya

This hearty dish is complete on its own but pairs well with:

• Cornbread or crusty French bread
• Simple green salad
• Garlic butter green beans
• Coleslaw
• Sautéed okra

How To Store Jambalaya

Refrigerate: Store in an airtight container for up to 3–4 days. Reheat gently on the stove or microwave.

Freeze: Freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.

Jambalaya Nutrition Facts

• Serving Size: 1 of 6 servings
• Calories: ~480
• Protein: 35g
• Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 180mg
• Carbohydrates: 32g
• Fiber: 3g
• Sugar: 5g
• Sodium: 900mg
• Iron: 3mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I make this without shrimp?
Yes, simply omit the shrimp or substitute with scallops or extra sausage.

Can I make it in a slow cooker?
Partially—cook meat and veggies first, then transfer to the crock pot with rice and broth.

Is this dish gluten-free?
Yes, if using gluten-free sausage and broth.

Can I use brown rice instead?
Yes, but it requires longer cooking and extra broth.

How do I make it vegetarian?
Use plant-based sausage and skip the chicken/shrimp. Sub in extra vegetables and use vegetable broth.

Try More Recipes:

• Ina Garten Mussels With Basil Breadcrumbs Recipe
• Ina Garten Chicken With Goat Cheese And Basil Recipe
• Ina Garten Eggplant Lasagna Recipe