Ina Garten Jambalaya Recipe
This Ina Garten Jambalaya Recipe is rich, warm and full of comfort. It mixes rice, chicken, sausage and shrimp in one pot.
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast diced
- 12 ounces smoked sausage sliced
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups long grain rice
- 3 cups chicken broth
- 1 can diced tomatoes 14 ounces
- 1 pound shrimp peeled and deveined
- 2 tablespoons chopped parsley
Instructions
Brown the chicken
- Heat olive oil in a large pot over medium heat. Add chicken pieces and cook until lightly golden on all sides.
Cook the sausage
- Add sliced sausage to the pot. Stir and cook until the sausage releases flavor and turns lightly crisp.
Add vegetables
- Stir in onion, bell peppe and celery. Cook until vegetables soften and smell sweet and fragrant.
Add garlic and spices
- Add garlic, paprika, thyme, cayenne, salt and pepper. Stir well and cook briefly to release aromas.
Add rice and liquids
- Pour in rice, chicken broth and diced tomatoes. Stir gently and bring everything to a light boil.
Simmer the jambalaya
- Lower heat, cover the pot and simmer gently. Cook until rice becomes tender and absorbs most liquid.
Add shrimp
- Place shrimp on top of the rice. Cover and cook until shrimp turn pink and fully cooked.
Finish and rest
- Turn off heat and let jambalaya rest covered for five minutes. Sprinkle parsley before serving warm.
Notes
- Use a heavy pot to prevent burning.
- Cut all ingredients before cooking starts.
- Do not stir rice too often while simmering.
- Adjust spice level to your taste.
- Use fresh shrimp for best texture.