Modemouth
09-27-2005, 03:45 PM
Firehouse Jambalaya from Survivor's Tom :wub: . He was on Martha today.SERVES 8 TO 10Firehouse JambalayaOne
(3 to 4 pound) http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifwhole chicken, rinsed and patted dry
1/2 http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifmedium onion, plus 2 chopped medium onions
3http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifwhole garlic cloves, plus 3 minced garliccloves
1/4 http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifcup coarse salt
Twohttp://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gif(14-ounce) cans whole peeled tomatoes
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.giftablespoon ground allspice
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.giftablespoon dried thyme
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifteaspoon dried basil
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifteaspoon dried oregano
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.giftablespoon hot sauce
1/4 http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifcup vegetable oil
1 1/2 http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifcups chopped celery
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gif green bell pepper, ribs and seeds removed, chopped
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifred bell pepper, ribs and seeds removed, chopped
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifpound andouille sausage or kielbasa, sliced into 1/2-inch-thick pieces
2http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifcups long-grain white rice
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifpound 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. 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.
(3 to 4 pound) http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifwhole chicken, rinsed and patted dry
1/2 http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifmedium onion, plus 2 chopped medium onions
3http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifwhole garlic cloves, plus 3 minced garliccloves
1/4 http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifcup coarse salt
Twohttp://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gif(14-ounce) cans whole peeled tomatoes
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.giftablespoon ground allspice
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.giftablespoon dried thyme
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifteaspoon dried basil
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifteaspoon dried oregano
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.giftablespoon hot sauce
1/4 http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifcup vegetable oil
1 1/2 http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifcups chopped celery
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gif green bell pepper, ribs and seeds removed, chopped
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifred bell pepper, ribs and seeds removed, chopped
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifpound andouille sausage or kielbasa, sliced into 1/2-inch-thick pieces
2http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifcups long-grain white rice
1http://a444.g.akamai.net/7/444/703/20050920004704/www.marthastewart.com/images/spacer.gifpound 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. 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.