Firehouse Jambalaya


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


  • 1 whole chicken, (3 to 4 pounds), rinsed and patted dry

  • ½ medium onion, plus 2 chopped medium onions

  • 3 whole garlic cloves, plus 3 minced garlic cloves

  • ¼ 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

  • ¼ cup vegetable oil

  • 1 ½ 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 ½-inch-thick pieces

  • 2 cups long-grain white rice

  • 1 pound medium shrimp, (about 30), peeled, deveined, and tails removed


  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.

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