Jambalaya

Name: Jambalaya
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Cajun
Ingredients: 1.5 Lb Andouille Sausage; 1.5 Lb Boneless Chicken Thighs; 2 Cups Long-Grain Rice; 1 can Crushed Tomatoes; 4 Cups Chicken Broth; 3 Tbsp Cajun Seasoning

One pot, loud flavor, full table

Prep: 30 min
Cook: 90 min
Serves 8
Difficulty: hard

One pot, loud flavor, full table. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for big-appetite nights — one line, real portions, no drama at the stove.

635Cal

38gProtein

45gCarbs

33gFat

Ingredients

1.5 Lb Andouille Sausage
1.5 Lb Boneless Chicken Thighs
2 Cups Long-Grain Rice
1 can Crushed Tomatoes
4 Cups Chicken Broth
3 Tbsp Cajun Seasoning

Instructions

Brown sausage and chicken: In a large Dutch oven, brown sliced sausage and chicken over medium-high. Remove — fond is flavor.
Toast rice and simmer: Sauté trinity vegetables, stir in rice 1 minute, add tomatoes, broth, and Cajun seasoning. Nestle meat back in. Simmer covered 25 minutes.
Rest and fluff: Off heat 10 minutes covered, then fluff. Jambalaya should be moist but not soupy — add broth if rice is chalky.
Serve from the pot: Serve straight from the Dutch oven or transfer to a cambro on warm. Scrape the fond from the bottom — that's free flavor.

Tonight's spread

Plate Jambalaya with sides in separate pans so the crew can mix portions.
Serve family-style from two full-size trays — never let the line run dry on a busy night.
Put starch and protein on separate trays so vegetarians can load up on sides.
Line up Jambalaya on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Firefighters eat heavy after rough nights — double the protein if the hall had a busy shift.
Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large sheet trays
Instant-read thermometer
Aluminum foil