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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.
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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