Ina Garten Makes Shrimp and Sausage Jambalaya | Barefoot Contessa

Ina is joined by her good friend Amelia Durand, whose family has owned a general food store in Louisiana for over three generations. Amelia shares her family’s Creole-style Shrimp and Sausage Jambalaya, filled with traditional New Orleans flavors. #InaGarten #BarefootContessa #FoodNetwork #Jambalaya Subscribe to Max to stream more #BarefootContessa: https://foodtv.com/StreamOnMaxYT! #StreamOnMax Get the recipe ▶ https://foodtv.com/3YG3RqY Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Shrimp and Sausage Jambalaya Recipe courtesy of Amelia Durand Yield: 6 to 8 servings Ingredients 1 tablespoon olive oil 1 pound sausage, such as kielbasa or andouille, sliced 1 pound smoked ham, cubed 1 tablespoon butter 1 medium onion, diced 1 cup diced celery 1 green bell pepper, cored and diced 1 red bell pepper, cored and diced 1 cup seeded and diced tomato 3 garlic cloves, minced 1 jalapeno pepper, seeded and minced OR 1/2 teaspoon cayenne 2 teaspoons diced fresh oregano 1 teaspoon diced fresh thyme 2 tablespoons tomato paste 6 cups chicken stock, preferably homemade 3 cups long-grain rice, rinsed 3 bay leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 6 to 8 dashes hot sauce, optional (recommended: Tabasco) 1/2 cup chopped scallions, divided 3/4 cup chopped fresh parsley, divided 1/4 cup freshly squeezed lemon juice 1 pound medium shrimp, deveined (20 to 24 count) Directions Heat the oil in a large Dutch oven or black iron pot over medium heat, add the kielbasa and saute for 8 to 10 minutes, until browned. Remove the kielbasa to a bowl, and set aside. Add the ham to the same pot and cook 8 to 10 minutes, until lightly browned. Remove to the bowl with the kielbasa, and set aside. Add the butter, onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is translucent. Add the tomato, garlic, jalapeno or cayenne, oregano, thyme, and tomato paste and cook until all the vegetables and herbs are blended well. Add the stock and bring to a rolling boil. Stir in the rice, and add the sausage, ham, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes. Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover the pot, remove it from the heat and allow the jambalaya steam, for 15 minutes, before serving. Garnish with the remaining 1/4 cup scallions and 1/2 cup parsley, and a dash of hot sauce, if desired. A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use. Copyright by Ina Garten. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Ina Garten Makes Shrimp and Sausage Jambalaya | Barefoot Contessa | Food Network https://youtu.be/KI_KTjs-svU