FIREHOUSE JAMBALAYA

Firehouse Jambalaya image

Provided by Martha Stewart

Number Of Ingredients 17

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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

Steps:

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.