Ina Garten Jambalaya
930kcal
Ingredients
For the meat
- 2 tbsp olive oil 30 ml
- 1 1/2 lb andouille sausage 680 g, sliced diagonally 1/2 inch thick (kielbasa works)
- 8 bone-in, skin-on chicken thighs about 3 lb / 1.4 kg, patted dry
- 1 tsp kosher salt for the chicken, plus 1/2 tsp black pepper
For the vegetables and rice
- 2 tbsp unsalted butter 28 g
- 1 1/2 cups yellow onion chopped, 1 large (about 225 g)
- 2 red bell peppers seeded and cut in 3/4-inch dice
- 2 cups celery cut in 3/4-inch dice, about 3 large stalks (200 g)
- 1 tbsp kosher salt Diamond Crystal; use 2 tsp if Morton
- 1 tsp black pepper freshly ground
- 1 (28 oz / 794 g) can whole peeled plum tomatoes drained and diced
- 2 tbsp jalapeño minced and seeded, about 2 peppers
- 1 tbsp garlic minced, 3 cloves
- 2 tbsp tomato paste 32 g
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper use 1/4 tsp for mild
- 1 1/2 tsp kosher salt Diamond Crystal; use 1 tsp if Morton
- 1 cup dry white wine 240 ml, such as Pinot Grigio (or more stock)
- 5 cups chicken stock 1.2 L, low-sodium recommended
- 3 cups long-grain white rice 555 g, such as Carolina; do not rinse
- 3 bay leaves
To finish
- 1 lb large shrimp 450 g, 16 to 20 count, peeled and deveined, tails on
- 1/2 cup fresh flat-leaf parsley chopped, plus more to garnish
- 1/2 cup scallions sliced, white and green parts, plus more to garnish
- 1/4 cup fresh lemon juice 60 ml, about 2 lemons
- hot sauce such as Tabasco, for serving (optional)
Equipment
- 13-inch (7 to 8 quart) Dutch oven or heavy stockpot with lid
- Instant-read thermometer
- Wooden spoon
Method
- Heat the olive oil in a 13-inch Dutch oven over medium heat. Add the andouille and cook, turning, for 8 to 10 minutes until browned on both sides. Move it to a large bowl.
- Season the chicken thighs with 1 tsp salt and 1/2 tsp pepper. Raise the heat to medium-high and brown them skin side down for 5 minutes, then 5 minutes on the other side. Work in 2 batches and add to the sausage bowl.
- Add the butter, onion, bell peppers, celery, 1 tbsp salt and 1 tsp pepper to the pot. Cook over medium to medium-high heat for about 10 minutes, scraping the bottom, until the onion is translucent.
- Stir in the tomatoes, jalapeño, garlic, tomato paste, oregano, thyme, cayenne and 1 1/2 tsp salt. Cook for 2 minutes, until the tomato paste darkens slightly and smells sweet.
- Pour in the wine and scrape up all the brown bits from the bottom of the pot. Add the stock, rice, sausage, chicken with its juices and the bay leaves. Bring to a boil.
- Cover, turn the heat to low and simmer for 20 minutes without lifting the lid.
- Tuck the shrimp into the rice, cover again and simmer for 5 minutes, until the shrimp start turning pink.
- Turn off the heat. Stir in the parsley, scallions and lemon juice, cover and let it steam for 10 to 15 minutes, until the rice is tender and the shrimp are opaque. The chicken should read 165°F (74°C).
- Discard the bay leaves. Garnish with more parsley and scallions and serve hot, with hot sauce on the side.
Notes
- Salt: amounts are for Diamond Crystal kosher salt. Morton is denser, so use about two-thirds.
- Boneless thighs: 2 1/2 lb (1.1 kg), cut in large chunks; brown 3 minutes per side.
- No wine: replace it with 1 cup extra chicken stock plus 1 tsp lemon juice.
- Make ahead: cook through step 4 up to 1 day ahead and chill; reheat until simmering and continue.
- Storage: refrigerate within 2 hours, up to 3 to 4 days; freeze up to 2 months (shrimp gets a little firmer).