Firehouse Jambalaya Recipes

QUICK JAMBALAYA

Steps:

• Heat oil in a Dutch oven over medium-high. Season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side. Cut into 3/4-inch pieces; set aside.
• Add vegetables to pot. Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in stock, Old Bay, tomatoes, and 1/2 cup water; bring to a boil. Add rice and chicken. Reduce heat; simmer 12 minutes. Cover; remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 30 to 35 minutes. Season with salt and pepper.

FIREHOUSE JAMBALAYA

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.

FIREHOUSE JALAPENOS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce.
• Bake in the preheated oven until the bacon is crispy, about 30 minutes.

FIRE HOUSE JAMBALAYA

Steps:

• Combine vegetables in large stock pot and begin to cook over low heat.
• Place chicken in pan, cover with water and boil until chicken is cooked. Save water for stock.
• Add chicken and sausage to vegetables, cook until veggies are tender
• Approximately 30 min before serving add Zatarain's Mix and stir frequently. Simmer and cover but make sure to stir so rice will not burn on bottom. If mixture becomes too thick add chicken water to thin.
• Add shrimp just before serving. Add Cajun seasoning to taste. Serve with Louisianna hot sauce and cornbread.

SMOKEHOUSE JAMBALAYA

Steps:

• Preheat the oven to 275 degrees F.
• In a large ovenproof pot, heat the butter. Saute the celery, onions and peppers until the vegetables begin to soften. Add the broth, Worcestershire, hot sauce, seasoning, tomatoes with chiles, rice, tomatoes and the meat, and combine thoroughly. Cover tightly with foil and bake for 2 hours 30 minutes to 3 hours.

FIREHOUSE HALUSKI

Steps:

• Bring a large pot of lightly salted water to a boil and cook kluski noodles until tender, about 8 minutes. Drain, chop noodles into small pieces, and set aside.
• Cook cabbage and onion, covered, in a large pot with water over medium heat until tender, 8 to 10 minutes. Heat vegetable oil in a large skillet over medium heat and transfer cabbage and onion into skillet with a slotted spoon. Cook in the hot oil until vegetables begin to brown, about 10 minutes; stir in kielbasa and continue to cook until sausage is heated through. Stir mustard seeds into cabbage mixture; season to taste with salt and black pepper. Stir chopped kluski into the mixture.
• Pour eggs over the noodle mixture and stir until eggs are set, 3 to 5 minutes.