Ina Garten’s Cozy Cajun Jambalaya Recipe for Busy Weeknights

Jambalaya represents a vibrant culinary adventure that captures the soul of louisiana’s rich cooking traditions.

This hearty one-pot wonder blends spicy proteins with aromatic vegetables and perfectly seasoned rice.

Robust flavors dance together, creating a symphony of taste that warms your entire kitchen.

Bold spices and tender meats transform ordinary ingredients into an extraordinary meal everyone craves.

Cultural influences shine through each carefully layered ingredient, telling a delicious story of heritage and home.

Regional cooking techniques ensure maximum flavor complexity without overwhelming the palate.

Families gather around steaming plates, connecting through shared moments of comfort and excitement.

Why Jambalaya Is Always a Crowd Favorite

• Savor Rich Layered Flavors: This jambalaya bursts with complex taste profiles from perfectly browned meats, aromatic vegetables, and bold spices that create a mouthwatering symphony of Creole-inspired cuisine.
• Master Convenient One-Pot Wonder: The recipe transforms multiple ingredients into a single hearty dish using a straightforward cooking method that minimizes cleanup and maximizes deliciousness with simple, strategic steps.
• Enjoy Restaurant-Quality Comfort at Home: Home cooks can effortlessly recreate a professional-level meal that delivers restaurant-style depth and authenticity without requiring advanced culinary skills or expensive equipment.
• Celebrate Flexible Protein Combination: The recipe allows seamless integration of sausage, chicken, and shrimp, providing a protein-packed meal that adapts to personal preferences and offers incredible textural variety in every single bite.

What Goes Into Ina’s Bold Jambalaya

• Sausage: Spicy andouille sausage adds rich, smoky flavor and traditional Cajun taste.
• Chicken: Bone-in, skin-on chicken provides deep meat texture and enhances overall dish depth.
• Shrimp: Fresh, large shrimp brings sweet seafood element and completes classic jambalaya profile.

• Onions, Bell Peppers, Celery: Classic Cajun holy trinity providing foundational flavor and texture.
• Jalapeños: Fresh peppers adding controlled heat and bright pepper notes.
• Garlic: Aromatic base that intensifies overall dish complexity.
• Scallions, Parsley: Fresh herbs for bright finish and visual garnish.

• Olive Oil, Butter: Cooking fats for sautéing and building flavor layers.
• White Wine: Deglazing agent that adds subtle acidity and depth.
• Chicken Stock: Primary liquid for rice cooking and flavor enhancement.
• Tomatoes, Tomato Paste: Provides rich, slightly tangy base and color.
• Salt, Black Pepper, Cayenne, Oregano, Thyme: Spice blend creating authentic Cajun seasoning profile.
• Lemon Juice: Bright acid to balance and lift final dish flavors.
• Bay Leaves: Aromatic herbs for subtle background complexity.
• Rice: Long-grain white rice as traditional jambalaya foundation.

How to Build Layers of Cajun Flavor

Step 1: Prepare Sausage Sizzle

Heat olive oil in a large Dutch oven. Brown sausage over medium heat for 8-10 minutes, turning until golden. Transfer to a separate bowl using a slotted spoon.

Step 2: Season and Sear Chicken

Pat chicken dry and generously season with salt and pepper. Cook chicken skin-side down over medium-high heat for 5 minutes until browned. Flip and cook another 5 minutes. Remove to the sausage bowl.

Step 3: Vegetable Flavor Base

• Onions
• Bell peppers
• Celery

Cook for 10 minutes until onions turn translucent. Season with salt and black pepper.

Step 4: Spice and Deglaze Magic

• Tomatoes
• Jalapeños
• Garlic
• Tomato paste
• Oregano
• Thyme
• Cayenne

Cook for 2 minutes. Pour white wine and scrape browned bits from pot bottom.

Step 5: Build the Jambalaya Foundation

• Chicken stock
• Rice
• Cooked sausage
• Cooked chicken
• Bay leaves

Bring to a boil, then reduce heat. Cover and simmer for 20 minutes.

Step 6: Seafood Finale

Stir in shrimp. Cover and simmer for 5 additional minutes.

Step 7: Fresh Finish and Serve

• Parsley
• Scallions
• Lemon juice

Cover and let steam 10-15 minutes until rice is tender and shrimp are fully cooked. Discard bay leaves. Garnish with extra herbs before serving.

Tips for Even Cooking and Tender Rice

• Sear for Superior Flavor: Brown the sausage and chicken thoroughly to develop a deep, rich taste that transforms the entire dish.
• Master the Gentle Simmer: Control the heat when cooking rice, allowing it to cook slowly and evenly without becoming mushy or undercooked.
• Rice Readiness Check: Ensure the rice is almost fully cooked before adding shrimp to prevent overcooking and maintain perfect texture.
• Rest and Infuse: Let the jambalaya sit covered for 10-15 minutes after cooking, allowing the flavors to meld and intensify.
• Spice Customization: Adjust the heat level by choosing mild or spicy sausage, and add extra cayenne or hot sauce to suit your taste preferences.

Storing Jambalaya Without Losing Texture

• Freezer Batch Prep: Divide jambalaya into individual portion sizes before freezing. Use vacuum-sealed bags or freezer-safe containers to prevent freezer burn and maintain optimal flavor intensity.
• Refrigeration Revival: Reheat refrigerated jambalaya in a skillet over medium heat, adding a splash of chicken broth to restore moisture and prevent drying. Stir gently to distribute heat evenly and maintain ingredient integrity.
• Long-Term Storage: Label containers with the date and contents to track freshness. Place containers in the coldest part of the freezer, away from the door to prevent temperature fluctuations that can compromise food quality.

Bold Jambalaya Additions to Try

• Vegetarian Jambalaya: Replace meat with plant-based protein like tempeh, seitan, or extra firm tofu. Add smoked paprika for depth and use vegetable stock instead of chicken stock.
• Seafood Focus Jambalaya: Eliminate chicken and sausage, increase shrimp quantity. Add crab meat or crawfish for richer seafood experience. Use shellfish stock to enhance marine flavors.
• Spicy Caribbean Jambalaya: Incorporate scotch bonnet peppers for intense heat. Include allspice and Caribbean-style thyme. Add coconut milk for creamy texture and tropical undertones.
• Low-Carb Cauliflower Jambalaya: Substitute rice with riced cauliflower. Keep original protein mix and seasonings. Reduce cooking time to prevent cauliflower from becoming mushy.

Spicy Recap for Jambalaya Night

Louisiana jambalaya celebrates culinary heritage with bold flavors and rich traditions.

Ina Garten’s recipe blends Creole influences through carefully layered ingredients and precise cooking techniques.

Seafood, sausage, and chicken create complex flavor profiles that dance across palates.

Spicy jalapeños and aromatic herbs elevate this one-pot masterpiece beyond simple meal preparation.

Southern comfort meets gourmet sensibility in each carefully crafted bite.

Passionate cooks who embrace this recipe will discover a gateway to authentic Louisiana cuisine – share this delicious journey, comment with your spice level preferences, and spark conversations that connect food lovers across cultures.

Ina Garten Jambalaya Recipe

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4.8 from 38 reviews

• Total Time: 1 hour 10 minutes
• Yield: 8 1x

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Description

Ina Garten’s Jambalaya brings Louisiana’s soulful spice to your kitchen with a perfect blend of shrimp, sausage, and rice. Hearty flavors dance together, creating a memorable meal that transports you straight to New Orleans’ lively culinary landscape.

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Ingredients

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Meat and Seafood:

• 1.5 pounds andouille sausage, sliced diagonally 0.5 inch thick
• 8 bone-in, skin-on chicken thighs
• 1 pound (16- to 20-count) shrimp, tails on, peeled and deveined

Vegetables and Aromatics:

• 1.5 cups yellow onion, chopped
• 2 red bell peppers, seeded and large-diced
• 2 cups celery, large-diced
• 2 tablespoons minced seeded jalapeño peppers
• 1 tablespoon minced garlic
• 1 (28-ounce) can whole peeled plum tomatoes, drained and medium-diced

Herbs, Spices, and Liquids:

• 2 tablespoons good olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 0.5 teaspoon ground cayenne pepper
• 1 cup dry white wine
• 5 cups chicken stock
• 3 cups extra-long-grain white rice
• 3 bay leaves
• 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

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Instructions

1. Prepare a spacious 13-inch (33-centimeter) Dutch oven or stockpot and warm olive oil over medium heat. Sear the sausage, rotating pieces until a rich golden-brown color develops, approximately 8 to 10 minutes. Transfer browned sausage to a separate bowl using a slotted spoon.
2. Pat chicken pieces completely dry using paper towels and generously season both surfaces with salt and black pepper. Position chicken skin-side down in the pot, cooking over medium-high heat for 5 minutes until achieving a crisp, caramelized exterior. Flip and cook an additional 5 minutes before relocating to the sausage bowl.
3. Introduce butter to the pot, then incorporate onions, bell peppers, celery, and season with salt and black pepper. Sauté ingredients for approximately 10 minutes, allowing onions to become translucent and vegetables to soften.
4. Integrate diced tomatoes, chopped jalapeños, minced garlic, tomato paste, oregano, thyme, cayenne pepper, and an additional 1½ teaspoons salt. Stir and cook for 2 minutes to develop flavor complexity. Deglaze the pot by pouring white wine and scraping accumulated browned bits from the bottom.
5. Pour chicken stock into the pot, then add uncooked rice, previously cooked sausage, chicken pieces, and bay leaves. Bring the mixture to a rolling boil, then reduce heat to low, cover, and simmer for 20 minutes, allowing rice to absorb flavors.
6. Gently fold raw shrimp into the simmering mixture, ensuring they are evenly distributed. Cover and continue cooking for an additional 5 minutes until shrimp turn opaque and become tender.
7. Remove pot from heat and fold in freshly chopped parsley, sliced scallions, and freshly squeezed lemon juice. Allow the dish to steam, covered, for 10 to 15 minutes, enabling rice to reach perfect tenderness and shrimp to complete cooking. Discard bay leaves before serving. Garnish with extra parsley and scallions for a vibrant presentation.

Notes

• Resting Perfection: Letting the jambalaya sit covered after cooking allows flavors to meld and deepen, creating a more complex and delicious final dish.
• Rice Readiness: Carefully monitor the rice texture before adding shrimp, ensuring it’s almost fully cooked but still slightly firm to prevent overcooking.
• Gentle Simmering: Use a low, steady heat when cooking rice to guarantee even cooking and prevent burning or sticking to the bottom of the pot.
• Meat Browning Technique: Thoroughly brown sausage and chicken to develop rich, caramelized flavors that will enhance the overall taste of the jambalaya.
• Strategic Layering: Build depth by cooking ingredients in stages, allowing each component to contribute its unique flavor profile to the final dish.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dinner, Appetizer
• Method: Simmering
• Cuisine: Cajun/Creole

Nutrition

• Serving Size: 8
• Calories: 510 kcal
• Sugar: 4 g
• Sodium: 870 mg
• Fat: 21 g
• Saturated Fat: 6 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 2 g
• Protein: 26 g
• Cholesterol: 145 mg