| Here's a hot off the presses recipe from, ‘Where There's Food, There's Firefighters.' This one never fails to please.
FIREHOUSE JAMBALAYA  Let's take a road trip to New Orleans for a mess of that Cajun stew called jambalaya. There are a number of distinct varieties of jambalaya out there, and various carnivorous choices you can make, including the option to use super-spicy sausages. I made this once at the hall and picked up some fire-breathing sausage to fire it up. When we woke in the morning, after a rare night of uninterrupted slumber, my captain glared at me. “I cursed you a million times last night, Jeff! My stomach churned all night. I didn't sleep a wink!”
SO, WHO WANTS IN ON THIS BORN-ON-THE-BAYOU STEW? • Cuban Lime Marinade (look for it at the end of this recipe) • 12–16 chicken thighs, bone in or out • 1 pound hot Italian, chorizo, or andouille sausage • A couple tablespoons each butter and extra-virgin olive oil • 1 jumbo onion, diced • 2 celery stalks, coarsely diced • 2 sweet peppers, different colours for presentation, coarsely chopped • 5 or 6 garlic cloves - run ‘em through the press or mince • At least 1 teaspoon Fired-Up Santa Fe Spice (see recipe below) • Freshly ground black pepper—what recipe doesn't call for pep? • About ½ pound ham (optional if you aren't using shrimp) • 2 cups white basmati rice (see note at bottom of recipe) • 2½ cups chicken broth (you may need more) • 28-ounce can diced tomatoes—my favourite is with herbs • 1 tablespoon tomato paste—try the garlic or Italian • 1 teaspoons dried thyme (or about 1 tablespoon fresh) • 2 teaspoons hot sauce—you can always add more later • 1 pound medium to large shrimp, peeled, tails on • Chopped green onions, for that finishing touch  WE'LL GET THIS DOWN TO ONE POT ... EVENTUALLY
• Blend the Cuban Lime Marinade together. Toss it in a zip-top freezer bag with the chicken and allow it to sit for about 4 hours in the fridge.
• No time to marinade? Why you procrastinator, you. Better get out the Fired-Up Santa Fe Spice and give the chicken a good dusting.
• Barbecue the chicken until just about cooked. Not to worry, it will finish cooking in the stew. A little underdone is just fine.
• Prick the sausages and toss them in boiling water for about 5 minutes to get them to release their fat. They can afford to lose a few ounces.
• Drain the sausages and plunge them into cold water. Finish cooking them by tossing them on the Q, or by slicing up and frying – directions to follow.
• Heat a couple of tablespoons each olive oil and butter in a Dutch oven. Get the onions and celery in there before the butter burns.
• Once the onions and celery start to just soften, toss in the peppers and garlic, a teaspoon or so of Fired-Up Santa Fe Spice and about a teaspoon of pepper. Stir through. Remove from the pot.
• In the remaining cooking liquid (if it's dry not to worry, just add a little olive oil) brown the sausages (if you didn't Q them) and/or the ham.
• Get your oven going at 375°F.
• Bring the veggies back into the fray and get the rice in there, tossing it through the cooking liquid just long enough to coat.
• The chicken broth, diced tomatoes, tomato paste, thyme and hot sauce want in, so add them to the pot. Bring the contents to a boil.
• The chicken and sausages – if you chose to barbecue them – demand to be in on the meld as well, so cradle them in there with the rest.
• Cover the pot and bake for about 35 to 45 minutes.
• If you are using shrimp, lightly salt and pepper the little fellas and stir-fry or barbecue them until they just turn pink. Get them in the jambalaya for the final 5 minutes or so of cooking time to meld with the stew.
• The rice is the determining factor. If it's plump and soft to the bite, we're ready to rip. However, if it's being stubborn, and there's still some liquid in the pot, simply stir, cover and place it back in the oven. If the liquid is absorbed but the rice isn't happily softened yet, add about 1/3 cup or more chicken broth, cover and back in the oven you go! Add a little more broth at a time until the rice is happily cooked.
• A final taste test is in order. Perhaps a little salt and another shot of Louisiana hot sauce to boost the flavour quotient.
• Once the jambalaya's rice is softened, take the pot out of the oven and let it sit for that dreaded 5-minute set-up time. Of course, holding the ravenous masses at bay in the fire hall kitchen could prove to be a challenge! Top the jambalaya with green onions.
• Serve with a bottle of Louisiana hot sauce on the table and let the diners determine the level of heat they want to add to their stew.
• Note: If you use a variety of rice other than basmati it will likely need more moisture. Basmati's ratio is 1 part rice to 1.5 parts liquid, while most other kinds of rice are 1 part rice to 2 parts liquid. Adjust the amount of chicken broth accordingly.
CUBAN LIME MARINADE
I originally used this as a pork marinade, but I soon discovered that it rocks with chicken as well. Cuba isn't exactly located in the southwest, but the flavour of this marinade sure screams New Mex, Tex Mex! FOR EVERY 2 POUNDS MEAT USE • 10 garlic cloves, pressed • 1½ teaspoons kosher salt • 2 tablespoons dried oregano • 1 tablespoon ground cumin • ½ teaspoon cayenne • 1 cup lime juice—fresh is best, but I'll accept the bottled stuff • 1/3 cup extra-virgin olive oil Mash the garlic with the salt and add the oregano, cumin and cayenne. Whisk in the lime juice and olive oil. Marinate away!
FIRED-UP SANTA FE SPICE
• 2 tablespoons paprika – sweet, if possible
• 2 tablespoons chili powder
• 2 tablespoons kosher salt
• 1 tablespoon granulated garlic – roasted, if you have
• 1 tablespoon cayenne
• 1 tablespoon ground coriander
• 1 tablespoon dried (leaf) oregano
• 2 teaspoons ground cumin
• 2 teaspoons freshly ground or restaurant-style black pepper
• 2 teaspoons onion powder
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