Recipes Ingredients Seafood Recipes Shrimp Recipes Firehouse Jambalaya 3.8 (22) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 28, 2013 Rate PRINT Share Servings: 10 This delicious recipe for firehouse jambalaya is a spicy dinner dish that everyone will enjoy. Ingredients 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 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. Originally appeared: The Martha Stewart Show, September 2005, The Martha Stewart Show, September 2005 Rate It PRINT