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Gallery Read the full recipe after the video. Recipe Summary Servings: 10 recipe_jambalaya.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 10 recipe_jambalaya.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 10

Recipe Summary

Servings: 10

Servings: 10

10

recipe_jambalaya.jpg

recipe_jambalaya.jpg

Ingredients

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

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.

Reviews (4)

 Add Rating & Review     22 Ratings   5 star values:        9    4 star values:        6    3 star values:        2    2 star values:        4    1 star values:        1

Reviews (4)

Add Rating & Review     22 Ratings   5 star values:        9    4 star values:        6    3 star values:        2    2 star values:        4    1 star values:        1

Add Rating & Review

22 Ratings 5 star values: 9 4 star values: 6 3 star values: 2 2 star values: 4 1 star values: 1

22 Ratings 5 star values: 9 4 star values: 6 3 star values: 2 2 star values: 4 1 star values: 1

22 Ratings 5 star values: 9 4 star values: 6 3 star values: 2 2 star values: 4 1 star values: 1

  • 5 star values: 9 4 star values: 6 3 star values: 2 2 star values: 4 1 star values: 1

    Martha Stewart Member     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!  

Martha Stewart Member     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.  

Martha Stewart Member     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.  

Martha Stewart Member     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

    Martha Stewart Member

    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: 3 stars

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

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.

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

All Reviews for Firehouse Jambalaya

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Firehouse Jambalaya

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest