Ina Garten Jambalaya – A Bold and Flavorful One-Pot Meal

Ina Garten’s Jambalaya brings comfort and spice together in a hearty, all-in-one dish that’s perfect for family dinners or casual entertaining. Loaded with tender chicken, smoky sausage, succulent shrimp, and aromatic vegetables, it’s a complete meal bursting with flavor. This Cajun-inspired recipe has just the right balance of spice and richness without being complicated.

Whether you’re feeding a crowd or planning leftovers for the week, this dish delivers every time.

What Is Ina Garten Jambalaya?

Ina Garten’s version of Jambalaya is a one-pot rice dish rooted in Creole and Cajun cooking. It blends chicken, Andouille sausage, and shrimp with bold spices, onions, peppers, tomatoes, and rice. The ingredients cook together to create a flavorful, filling meal with a slight kick and a satisfying texture. It’s warm, rustic, and always a crowd-pleaser.

Other Ina Garten Recipes

• Ina Garten Chicken Chili
• Ina Garten Cioppino
• Ina Garten Sugar Cookie
• Ina Garten Curried Chicken Salad
• Ina Garten Boneless Ribeye Roast

Reasons to Try Ina Garten’s Jambalaya

• One-pot simplicity – Minimal cleanup with maximum flavor
• Packed with protein – Chicken, sausage, and shrimp in one dish
• Perfect for meal prep – Keeps well and tastes even better the next day
• Layered flavor – Built from a foundation of aromatics and spice
• Great for entertaining – Feeds a group with ease
• Balanced heat – Flavorful with just the right amount of spice
• Hearty and satisfying – Rice and meat make it a complete meal

Ingredients Needed to Make Ina Garten Jambalaya

• 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)

Instructions to Prepare Ina Garten Jambalaya

Step 1: Sear the chicken and sausage

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken pieces and cook until browned, about 5–6 minutes. Remove from the pot and set aside. Add sausage slices and cook for 3–4 minutes until lightly browned. Set aside with the chicken.

Step 2: Sauté the vegetables

Add chopped onion, bell peppers, and celery to the same pot. Cook for 6–8 minutes, until soft and fragrant. Stir in the garlic and cook for another minute.

Step 3: Add spices and tomatoes

Sprinkle in paprika, cayenne, oregano, and thyme. Stir well to coat the vegetables. Add the diced tomatoes with their juice and cook for 2 minutes.

Step 4: Add rice and broth

Stir in the uncooked rice, chicken broth, and return the chicken and sausage to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 20–25 minutes, or until the rice is tender and liquid is absorbed.

Step 5: Add shrimp

Stir in the shrimp, cover, and cook for an additional 5–7 minutes, or until the shrimp are pink and fully cooked.

Step 6: Finish and serve

Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve with lemon wedges if desired.

What Goes Well With Ina Garten Jambalaya

• Cornbread or garlic bread – Perfect for soaking up the flavorful juices
• Mixed greens or arugula salad – Adds freshness and contrast
• Coleslaw with vinaigrette – A crunchy, tangy pairing
• Roasted okra or zucchini – Light veggies to balance the dish
• Steamed broccoli or asparagus – Clean sides for a complete meal
• Sweet tea or crisp white wine – Complements the spice beautifully
• Hot sauce on the side – For those who love extra heat

Key Tips for Making Ina Garten Jambalaya

• Use chicken thighs for moisture – They stay juicy during cooking
• Add shrimp at the end – Prevents them from overcooking
• Don’t stir rice too much while simmering – Keeps it from becoming mushy
• Adjust cayenne to taste – Start light and increase for more heat
• Let it rest before serving – Gives rice time to absorb flavor
• Use homemade broth if possible – Adds depth to the dish
• Add a bay leaf for extra flavor – Remove before serving

Creative Variations of Ina Garten Jambalaya

• Make it vegetarian – Use chickpeas or plant-based sausage instead of meat
• Add smoked paprika – For a deeper, smoky flavor
• Include diced okra or corn – Adds Southern texture and sweetness
• Swap rice with quinoa – For a healthier alternative
• Try crab or scallops instead of shrimp – Elevates the seafood profile
• Top with a fried egg – For a brunch-worthy twist
• Add chopped jalapeños – Boosts the heat naturally

Storage Guidelines for Ina Garten Jambalaya

• Cool completely before storing – Prevents condensation and sogginess
• Refrigerate in an airtight container – Lasts up to 3–4 days
• Store shrimp separately if possible – Helps preserve texture
• Freeze without shrimp for best results – Add fresh shrimp when reheating
• Label and date – For safe storage and easy identification
• Avoid storing with lemon – Add fresh before serving

Reheating Tips for Ina Garten Jambalaya

• Reheat in a skillet over low heat – Add a splash of broth to loosen
• Microwave in short intervals – Stir halfway through for even heating
• Avoid overcooking shrimp during reheating – Or remove before reheating
• Reheat only what you need – Keeps leftovers fresh longer
• Add fresh herbs before serving again – Brightens reheated portions

Nutritional Value (per serving)

• Calories: 480
• Protein: 32g
• Carbohydrates: 38g
• Fat: 22g
• Fiber: 3g
• Sugar: 5g
• Sodium: 780mg

A well-balanced one-pot meal rich in protein, carbs, and flavor, with moderate heat and bold Cajun influence.

FAQs

What’s the difference between Jambalaya and Gumbo?

Jambalaya is a one-pot rice dish where the rice cooks with the meat and vegetables, while gumbo is a stew served over cooked rice. Gumbo also typically includes a roux as a thickener, whereas jambalaya does not.

Can you make Ina Garten jambalaya ahead of time?

Yes, jambalaya can be made in advance and reheated. It tastes even better the next day as the flavors deepen. Store in an airtight container in the fridge for up to 3–4 days.

What kind of sausage is best for jambalaya?

Andouille sausage is the traditional choice for jambalaya. It adds a smoky, spicy flavor that enhances the dish. If unavailable, use any smoked sausage as a substitute.

Should shrimp be added at the beginning of jambalaya?

No, shrimp should be added near the end of cooking. They only need 5–7 minutes to cook and can become rubbery if overcooked. Add them once the rice is nearly done.

Wrapping Up

Ina Garten’s jambalaya is the kind of dish that brings people together—flavorful, hearty, and easy to make in one pot.

With its colorful ingredients and satisfying bite, jambalaya earns its place as a regular rotation meal in any kitchen.

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