Ina Garten Jambalaya Recipe

December 14, 2025
Ina Garten Jambalaya Recipe

Welcome to my kitchen! Today I’m sharing the amazing Ina Garten Jambalaya Recipe. This dish is packed with flavor.

It combines chicken, sausage, and shrimp perfectly. The Ina Garten Jambalaya Recipe is easier than you think. You don’t need to be a chef.

Just follow my simple steps. This recipe serves your family wonderfully. It’s perfect for dinner parties too. Learn how to make Ina Garten Jambalaya today.

Your taste buds will thank you. The ingredients for Ina Garten Jambalaya are simple. Let’s get cooking together!

When I First Introduced to Ina Garten Jambalaya

I discovered this recipe five years ago. My friend served it at her party. The flavors were absolutely incredible. I asked for the recipe immediately.

She told me it was Ina’s version. I made it the very next week. My family loved every single bite. Now it’s my go-to recipe. I make it almost every month.

The smoky sausage makes it special. The spices create perfect harmony. It reminds me of New Orleans.

But it’s made in my home kitchen. This recipe changed my cooking forever.

Ina Garten Jambalaya

Equipment List

  • Large Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon
  • Large bowl
  • Ladle

Ingredients You Need for Ina Garten Jambalaya

  • 2 tablespoons olive oil
  • 1 pound chicken thighs, cut into pieces
  • 1 pound andouille sausage, sliced
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • 3 celery stalks, chopped
  • 4 garlic cloves, minced
  • 1 can (28 oz) diced tomatoes
  • 2 cups chicken broth
  • 1½ cups long-grain white rice
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 pound large shrimp, peeled
  • Salt and pepper to taste
  • Fresh parsley for garnish

Step-by-Step Guide

  • Chop all vegetables before cooking.
  • Cut chicken into bite-sized pieces.
  • Slice the sausage into rounds.
  • Peel and devein the shrimp.
  • This makes cooking much smoother.
  • Everything should be ready to go.
  • Heat oil in your Dutch oven.
  • Add chicken pieces to the pot.
  • Cook until golden brown all over.
  • Remove chicken and set aside.
  • Add sausage to the same pot.
  • Cook until it’s nicely browned.
  • Remove and set aside too.
  • Add onion to the pot now.
  • Cook until it becomes soft.
  • Add bell pepper and celery next.
  • Cook for five minutes more.
  • Add garlic and cook one minute.
  • The kitchen smells amazing now.
  • Pour in diced tomatoes with juice.
  • Add chicken broth to the pot.
  • Stir in the uncooked rice.
  • Add all your spices now.
  • Drop in the bay leaf.
  • Bring everything to a boil.
  • Return chicken and sausage to pot.
  • Reduce heat to low immediately.
  • Cover and simmer 20 minutes.
  • Don’t lift the lid while cooking.
  • The rice needs steady heat.
  • Stir in the raw shrimp.
  • Cover and cook 5 more minutes.
  • Shrimp should turn pink and curl.
  • Remove from heat when done.
  • Let it rest 5 minutes.
  • Remove the bay leaf carefully.

Tips to Make the Best Ina Garten Jambalaya

  • Use fresh shrimp for best results.
  • Don’t skip browning the meats.
  • This adds deep flavor throughout.
  • Andouille sausage is important here.
  • It gives authentic Louisiana taste.
  • Adjust spice level to your preference.
  • Add more cayenne for extra heat.
  • Use less for milder taste.
  • Don’t overcook the shrimp ever.
  • They get rubbery if overcooked.
  • Let jambalaya rest before serving.
  • This helps flavors blend together.
  • Leftover jambalaya tastes even better.
  • Store it in the refrigerator.
  • Reheat gently on the stovetop.

FAQs about Ina Garten Jambalaya

Q: Can I make this ahead of time?

A: Yes, make it one day ahead. Reheat gently before serving time.

Q: What rice works best here?

A: Long-grain white rice is perfect. It stays fluffy, not sticky.

Q: Can I skip the shrimp?

A: Absolutely, use more chicken instead. Or add more sausage too.

Q: Is this recipe very spicy?

A: It has medium spice level. Reduce cayenne for less heat.

Q: Can I freeze leftover jambalaya?

A: Yes, freeze up to 3 months. Thaw overnight in your refrigerator.

Final Thoughts

This Ina Garten Jambalaya Recipe is wonderful. It brings restaurant quality to home. Your family will ask for seconds.

The combination of flavors is perfect. Don’t be scared to try it. Follow the steps carefully and succeed. Make it for your next gathering.

Everyone will be seriously impressed. This recipe never disappoints anyone. Start cooking this jambalaya recipe today!

More Amazing Recipes

Ina Garten Jambalaya Recipe

Ina Garten Jambalaya Recipe

Welcome to my kitchen! Today I'm sharing the amazing Ina Garten Jambalaya Recipe. This dish is packed with flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Cajun
Servings 8
Calories 450 kcal

Equipment

  • Large Dutch oven
  • Sharp knife
  • Measuring cups and spoons
  • Cutting board
  • Wooden spoon
  • Ladle
  • Large bowl

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound chicken thighs cut into pieces
  • 1 pound andouille sausage sliced
  • 1 large onion chopped
  • 1 green bell pepper diced
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 1 can 28 oz diced tomatoes
  • 2 cups chicken broth
  • 1½ cups long-grain white rice
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 bay leaf
  • 1 pound large shrimp peeled
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions
 

  • Chop all vegetables before cooking.
  • Cut chicken into bite-sized pieces.
  • Slice the sausage into rounds.
  • Peel and devein the shrimp.
  • This makes cooking much smoother.
  • Everything should be ready to go.
  • Heat oil in your Dutch oven.
  • Add chicken pieces to the pot.
  • Cook until golden brown all over.
  • Remove chicken and set aside.
  • Add sausage to the same pot.
  • Cook until it’s nicely browned.
  • Remove and set aside too.
  • Add onion to the pot now.
  • Cook until it becomes soft.
  • Add bell pepper and celery next.
  • Cook for five minutes more.
  • Add garlic and cook one minute.
  • The kitchen smells amazing now.
  • Pour in diced tomatoes with juice.
  • Add chicken broth to the pot.
  • Stir in the uncooked rice.
  • Add all your spices now.
  • Drop in the bay leaf.
  • Bring everything to a boil.
  • Return chicken and sausage to pot.
  • Reduce heat to low immediately.
  • Cover and simmer 20 minutes.
  • Don’t lift the lid while cooking.
  • The rice needs steady heat.
  • Stir in the raw shrimp.
  • Cover and cook 5 more minutes.
  • Shrimp should turn pink and curl.
  • Remove from heat when done.
  • Let it rest 5 minutes.
  • Remove the bay leaf carefully.

Notes

  • Use fresh shrimp for best results.
  • Don’t skip browning the meats.
  • This adds deep flavor throughout.
  • Andouille sausage is important here.
  • It gives authentic Louisiana taste.
  • Adjust spice level to your preference.
  • Add more cayenne for extra heat.
  • Use less for milder taste.
  • Don’t overcook the shrimp ever.
  • They get rubbery if overcooked.
  • Let jambalaya rest before serving.
  • This helps flavors blend together.
  • Leftover jambalaya tastes even better.
  • Store it in the refrigerator.
  • Reheat gently on the stovetop.
Keyword Ina Garten Jambalaya Recipe

Tasha Velez
View More Posts
My name is Tasha Velez. I love food and traveling! I'm lucky to be married to the man of my dreams. We have a sweet little girl who makes everyone smile!