How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Firehouse Jambalaya?

You need 9 ingredients. The key ingredients include: 1/2 lb. hot Italian sausage links, cut in 1/2-inch thick slices, 1 each medium-size green bell pepper, seeded and chopped, and yellow onion, chopped, 2 ribs celery, chopped, 1 c. rice (uncooked), and more.

Is Firehouse Jambalaya suitable as seafood?

Yes, Firehouse Jambalaya falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Firehouse Jambalaya?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Firehouse Jambalaya Recipe

Name: Firehouse Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. hot Italian sausage links, cut in 1/2-inch thick slices; 1 each medium-size green bell pepper, seeded and chopped, and yellow onion, chopped; 2 ribs celery, chopped; 1 c. rice (uncooked); 1/4 tsp. ground red pepper; 2 c. chicken broth; 1 (14 1/2 oz.) can stewed tomatoes; 1/2 lb. shrimp, cleaned, deveined and rinsed; 1/2 c. chopped green onion

Try this homemade Firehouse Jambalaya recipe the whole family will love. Made with hot Italian sausage links, green bell pepper, celery and rice. Easy s…

This Firehouse Jambalaya relies on simple, everyday ingredients such as ribs celery, chopped, rice (uncooked), ground red pepper and chicken broth. It comes together quickly and makes 4 servings, at about 502 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1/2 lb. hot Italian sausage links, cut in 1/2-inch thick slices
1 each medium-size green bell pepper, seeded and chopped, and yellow onion, chopped
2 ribs celery, chopped
1 c. rice (uncooked)
1/4 tsp. ground red pepper
2 c. chicken broth
1 (14 1/2 oz.) can stewed tomatoes
1/2 lb. shrimp, cleaned, deveined and rinsed
1/2 c. chopped green onion

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Quick Info

Servings
4 servings
Calories
502 kcal
Category
Seafood

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