Ina Garten’s Jambalaya: A Creole Classic Gets the Barefoot Contessa Touch

Jambalaya, a cornerstone of Louisiana cuisine, holds a special place in the hearts (and stomachs) of those familiar with its rich flavors. Although every cook in Louisiana has their own interpretation, the dish generally falls into two categories: Cajun and Creole. Cajun jambalaya, often called “brown jambalaya,” omits tomatoes, deriving its color from deeply browned meat and caramelized vegetables. Creole jambalaya, sometimes referred to as “red jambalaya,” includes tomatoes. This article explores Ina Garten’s take on this Louisiana favorite, examining how her recipe stacks up against traditional versions.

How Does Ina Garten’s Jambalaya Differ From Traditional Versions?

Ina Garten’s jambalaya leans firmly into the Creole style, incorporating tomatoes, tomato paste, and a generous amount of vegetables. Unlike many traditional Louisiana recipes that emphasize long simmering and a heavier hand with spice, Garten’s approach is lighter, layering flavors with herbs like oregano and thyme alongside cayenne pepper.¹

Another key difference lies in the technique. Garten browns the sausage and chicken separately, a departure from many jambalaya recipes that cook them together. She initially cooks the chicken with the skin and bones on, while most recipes call for boneless, skinless chicken. ¹

The addition of dry white wine is a signature Barefoot Contessa touch, not traditionally found in jambalaya. It adds a subtle wine note and a lighter, brighter sense to the dish. ¹

Ingredients Needed

Garten’s jambalaya requires a comprehensive list of ingredients, including olive oil, andouille or kielbasa sausage, shrimp (peeled or with tails), bone-in, skin-on chicken thighs (or breasts), salt, and black pepper. ¹ The vegetable base consists of onion, red bell peppers, celery (the Cajun “holy trinity”), peeled canned tomatoes, tomato paste, jalapeño, and garlic. Seasonings include dried oregano, dried thyme, and cayenne pepper. Dry white wine and chicken stock form the cooking liquid, while extra-long-grain white rice absorbs the flavors. The dish is finished with fresh parsley, scallions, and lemon juice. ¹

How To Make Ina Garten’s Jambalaya Recipe

The process begins by browning the sausage in olive oil, then setting it aside. The chicken is patted dry, seasoned generously, and browned skin-side down, then flipped and browned again before being set aside with the sausage. It’s important not to drain or rinse the pot, as the meat drippings are crucial for flavor. ¹

Butter is then melted in the pot, followed by the onion, bell peppers, and celery, which cook until softened (about 10 minutes). Tomatoes, jalapeño, garlic, tomato paste, and dried spices are added next, followed by white wine to deglaze the pot, scraping up any browned bits from the bottom. ¹

Chicken stock, rice, sausage, chicken, and bay leaves are added, and the mixture simmers until the rice is nearly tender (approximately 20 minutes). Shrimp is stirred in during the last five minutes of simmering. After five minutes, the heat is turned off, the rice is fluffed, and parsley, scallions, and lemon juice are added. The dish is then covered and allowed to steam for 10 minutes before serving hot, garnished with fresh scallions. ¹

Honest Thoughts

As someone familiar with jambalaya, the flavors were rich without being heavy, and every component felt harmonious. The rice was perfectly cooked, and the lemon juice brightened the dish in a pleasing way. It’s a comforting Creole-style jambalaya that respects the soul of the dish, feeling more akin to something found in an upscale restaurant. ¹

5 Tips for Making This Jambalaya

• Take Your Time: When browning the meat, don’t rush. Develop color on the sausage and chicken to add flavor and create fond in the pot. ¹
• Do Right By Your Rice: Employ long-grain rice for a light and fluffy texture, and don’t skip the resting time at the end. ¹
• Spice Things Up: Adjust the cayenne pepper or add hot sauce to taste. ¹
• Round It Out: Serve with a green salad or crusty bread. ¹
• Make It Last: Leftovers store well in the refrigerator for up to three days and reheat beautifully. ¹