Rating: 3.82 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1

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

The Martha Stewart Show, September 2005, The Martha Stewart Show, September 2005

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Read the full recipe after the video.

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Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (4)

22 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 3 stars
02/06/2014
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!
Rating: Unrated
07/27/2010
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.
Rating: Unrated
07/27/2010
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.
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Rating: Unrated
05/15/2008
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