This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy.
- Servings: 10
Source: The Martha Stewart Show, September 2005
- 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
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.
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.
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.
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.