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Firehouse Jambalaya

This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.

  • Servings: 10
Firehouse Jambalaya

Source: The Martha Stewart Show, September 2005

Ingredients

  • 1 whole chicken, (3 to 4 pounds), rinsed and patted dry
  • 1/2 medium onion, plus 2 chopped medium onions
  • 3 whole garlic cloves, plus 3 minced garlic cloves
  • 1/4 cup coarse salt
  • 2 (14-ounces each) whole peeled tomatoes
  • 1 tablespoon ground allspice
  • 1 tablespoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon hot sauce
  • 1/4 cup vegetable oil
  • 1 1/2 cups chopped celery
  • 1 green bell pepper, ribs and seeds removed, chopped
  • 1 red bell pepper, ribs and seeds removed, chopped
  • 1 pound andouille sausage or kielbasa, sliced into 1/2-inch-thick pieces
  • 2 cups long-grain white rice
  • 1 pound medium shrimp, (about 30), peeled, deveined, and tails removed

Directions

  1. In a large stockpot, combine chicken and enough cold water to just cover the chicken. Add 1/2 onion, 3 whole garlic cloves, and 2 tablespoons salt. Bring to a boil over high heat; reduce heat to medium, and cook for about 1 hour. Allow to cool. Remove chicken from pot; remove meat, discarding skin, and shred. Set aside. Strain broth, discarding solids. Set aside.

  2. In a large Dutch-oven, combine 3 cups of the chicken broth, tomatoes, allspice, thyme, basil, oregano, and hot sauce over medium heat. Bring to a simmer, breaking up the tomatoes with the back of a wooden spoon.

  3. Meanwhile, heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add celery, chopped onions, bell peppers, and minced garlic. Cook until softened, 5 to 7 minutes; add to Dutch-oven.

  4. In the same skillet, heat remaining 1 tablespoon oil over high heat; add sausage, and cook until heated through, about 5 minutes. Transfer to Dutch-oven. Add shredded chicken, rice, and remaining 2 tablespoons salt; simmer, covered, for 15 minutes. Add shrimp, and simmer, covered, until rice is tender, about 5 minutes. Remove from heat; let stand for a few minutes, and serve.

Reviews (4)

  • Bea2003 6 Feb, 2014

    Everything went great until it was time for me to put in the uncooked rice. I only added 1 1/4 cups, and it was still too much to cook to the right texture before I had to add more broth...I would only add cooked rice or serve over rice. But otherwise, it was great!

  • BelaGrotto 27 Jul, 2010

    Continuing: Good cooking takes a lot more than a good recipe-reader, it's about instinct and predicting the final result trhough good sense and experience. Perhaps you should prctice some more of that before going on criticizing something wich you don't know.

  • BelaGrotto 27 Jul, 2010

    First of all, 1/4 cup of salt is not too much for this amount of food, it's the equivalent of 2 table spoons of it (specially because rice absorbds salt and if you don't put a considerable amount of salt it just becomes tasteless). Second, the tablespoon of hot salt is a sugestion of the site, if you watched the video you would see that Tom, who's teaching the recipe, says: I'll just shake this thing here for a while... wich means: no measure, it's up to the taste of each one.

  • yipeiokyay 15 May, 2008

    Are you INSANE?? 1/4CUP OF SALT?? Should I wear a blood preassure cuff while eating this? Also, only 1T hot sauce? Have you ever actually eaten Jambalaya? If so I doubt you have ever eaten THIS recipe since it sounds like a salty bland and flavorless bowl of glop.

    How very disappointing this recipe is......not surprising though

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