Ina Garten Jambalaya Recipe

Ina Garten jambalaya recipe is a one-pot rice dish built with sausage, chicken thighs, and shrimp. The rice cooks right in the pot with tomatoes, white wine, and chicken stock, then steams off the heat with lemon and herbs.

Reach for this Ina Garten jambalaya recipe when you want a full dinner from a single Dutch oven or black iron pot. Heads-up: there’s a good bit of chopping and browning up front, so set the vegetables out before you turn on the burner.

It’s a jambalaya recipe with chicken thighs, shrimp, and your choice of kielbasa or Andouille sausage.

Reasons to Make This Ina Garten Jambalaya Recipe

• Three proteins: Sausage, chicken thighs, and shrimp each go into the pot at their own stage.
• Rice in the pot: The rice simmers right in the stock alongside the sausage, chicken, and bay leaves.
• Bright finish: Lemon juice, scallions, and parsley go in at the end, so the dish doesn’t taste heavy.
• Adjustable heat: Use jalapeño or cayenne in the pot, then add Tabasco only if you want it.
• Built-in pause point: You can stop after the wine step and finish about 40 minutes before serving.

Ingredients You’ll Need for Ina Garten Jambalaya Recipe

Category	Ingredient	Measurement	Quick Note
Proteins	Olive oil	2 tablespoons	Used to brown the sausage
Proteins	Sausage	1 1/2 pounds	Kielbasa or Andouille, sliced; we used turkey kielbasa
Proteins	Chicken thighs	7-8	We used boneless, skinless
Proteins	Medium shrimp	1 pound	Deveined, 20-24 count
Vegetables	Butter	2 tablespoons	Goes in with the onion, celery, and peppers
Vegetables	Onion	1 medium	Diced
Vegetables	Celery	2 cups	Diced
Vegetables	Red bell peppers	2	Cored and diced
Vegetables	Whole peeled plum tomatoes	1 can (28 oz)	Drained and medium diced
Vegetables	Garlic	3 cloves	Minced
Vegetables	Jalapeño pepper	1	Seeded and minced, or use 1/2 teaspoon cayenne
Herbs and Seasonings	Fresh oregano	2 teaspoons	Diced
Herbs and Seasonings	Fresh thyme	1 teaspoon	Diced
Herbs and Seasonings	Tomato paste	2 tablespoons	Cooked with the tomatoes
Herbs and Seasonings	Cayenne	1/2 teaspoon	Optional
Herbs and Seasonings	Bay leaves	3	Added with the rice
Herbs and Seasonings	Kosher salt	2 teaspoons	Step 4 uses 1 1/2 teaspoons
Herbs and Seasonings	Black pepper	1 teaspoon	Freshly ground
Herbs and Seasonings	Tabasco	6-8 dashes	Optional
Liquids and Rice	Dry white wine	1 cup	Added after the tomatoes
Liquids and Rice	Chicken stock	5 cups	Brought to a rolling boil
Liquids and Rice	Extra long grain rice	3 cups	Stirred in with the stock
Finish	Scallions	1/2 cup	Chopped, green and white parts; split between the pot and garnish
Finish	Fresh parsley	1/2 cup	Chopped, divided
Finish	Lemon juice	1/4 cup	Freshly squeezed

Shopping tip: The sausage and the stock shape this pot the most, so choose ones you’d happily eat on their own. The recipe works with kielbasa or Andouille sausage.

Buy medium shrimp in the 20-24 count range, already deveined, so they’re ready for the pot.

Making Ina Garten Jambalaya Recipe, Step by Step

1. Heat the oil in a large Dutch oven or black iron pot over medium heat. Add the kielbasa and sauté (cook in the hot oil, stirring now and then) for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl and set aside.
2. Add the chicken thighs to the same pot and cook 5 minutes per side, until lightly browned. Remove them to the bowl with the kielbasa and set aside.
3. Add the butter, onion, celery, and peppers to the same pot and sauté for 8 to 10 minutes, until the onion is translucent.
4. Add the tomatoes, garlic, jalapeño or cayenne, oregano, thyme, 1 1/2 teaspoons of the salt, and the tomato paste. Cook another 2 minutes.
5. Add the white wine and scrape up the brown bits from the bottom of the pot.

Good to Know: You can stop here and pick the recipe back up about 40 minutes before serving.

6. Add the stock and bring it to a rolling boil, which means a boil that keeps bubbling hard. Stir in the rice, then add the sausage, chicken, and bay leaves. Return to a boil, reduce the heat to low, and simmer, covered, for 20 minutes.

Good to Know: USDA lists 165°F as the safe minimum for chicken, measured with a food thermometer. See the FoodSafety.gov temperature chart.

7. Add the shrimp and cover the pot for another 5 minutes.
8. Add 1/4 cup of the scallions, 1/4 cup of the parsley, and the lemon juice, and stir well. Cover the pot, remove it from the heat, and let the jambalaya steam for 10 to 15 minutes before serving.
9. Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, plus a dash of Tabasco if you like.

Helpful Tips for Your Ina Garten Jambalaya Recipe

Little Things That Make a Big Difference

• Stay in one pot. The sausage, chicken, and vegetables all cook in the same pot, and the wine loosens the browned bits left behind.
• Drain the tomatoes. The ingredient list calls for canned plum tomatoes that are drained and medium diced.
• Keep the lid on. The pot stays covered for the simmer, the shrimp, and the final steam, so the rice finishes in trapped steam.
• Add heat in layers. Jalapeño or cayenne goes into the pot, while the extra cayenne and the Tabasco are both optional.
• Use a thermometer for the chicken. It’s the simplest way to confirm the 165°F safe minimum.

Easy Twists

• Andouille sausage (optional): Use Andouille instead of kielbasa. The recipe lists either one, and the method stays the same.
• Cayenne instead of jalapeño (optional): Swap the jalapeño for 1/2 teaspoon cayenne, as the ingredient list allows.
• Skip the extra heat (optional): Leave out the separate 1/2 teaspoon of cayenne and the Tabasco, since both are listed as optional.

If Something Goes Wrong

If you aren’t ready to finish dinner after the wine step, then stop there and pick the recipe up about 40 minutes before serving.

If you want a milder pot, then skip the optional cayenne and Tabasco and keep the jalapeño seeded, as the ingredient list directs.

How Long Does Ina Garten Jambalaya Recipe Keep?

Method	Keeps For	Tips
Room temperature	Up to 2 hours (1 hour if it’s over 90°F)	Refrigerate promptly; divide large amounts into shallow containers so they cool faster
Refrigerator	3 to 4 days	Cover or seal in airtight containers; keep the fridge at 40°F or below
Freezer	3 to 4 months for best quality	USDA says frozen leftovers stay safe indefinitely but can lose moisture and flavor

Those numbers come from the USDA’s leftovers and food safety guidance.

They’re general leftover rules, so we haven’t tested how the rice and shrimp hold up after freezing.

To reheat, cover the jambalaya so it holds onto moisture, and heat it until it reaches 165°F on a food thermometer. In the microwave, rotate the dish and add a little liquid if needed.

Looking for another big-pot dinner? Try one of these:

• Zuppa toscana recipe
• White bean kale chicken stew
• Pepper Belly Pete chili

Frequently Asked Questions

Your Turn

If you make this jambalaya, leave a comment or a star rating and tell us how it went. Your notes help other cooks decide what to try.

Seriously, even a quick note like “I used Andouille” is useful. And if it’s headed for your dinner plans, save it to Pinterest so it’s easy to find.