Jambalaya - Mothers

Ready in 1 hour

Top-ranked recipe named "Jambalaya - Mothers"

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Try this Jambalaya - Mothers recipe, or contribute your own. "Sugar" and "Cajun" are two tags used to describe Jambalaya - Mothers.


Ingredients

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1 1/2 ts Fresh Thyme; chopped
1 1/2 ts Fresh Basil; chopped
1 1/2 ts Fresh Oregano
3 Whole Bay Leaves
1/4 ts White pepper
1/4 ts Cayenne pepper
2 oz Butter
2 oz Flour
1 c Rice
2 c Chicken Stock
8 oz Chicken; diced
8 oz Smoke Sausage; sliced
8 oz Onions; diced
4 oz Green pepper; diced
4 oz Celery; diced
2 oz Green Onions; tops removed
CREOLE TOMATO SAUCE
5 lb Ripe Creole Tomatoes
12 oz Shallots
6 clove Garlic; diced
1 1/2 ts Fresh Thyme; finely chopped
1 1/2 ts Fresh Oregano; chopped
4 ts Fresh Basil; chopped
1/8 ts White pepper
2 oz olive oil
2 oz Red wine
1 ts Sugar

Original recipe makes 6

Servings  

Preparation

This recipe is not exactly the way my wife makes it, but close.

She always fiddles with recipes to adjust to our liking.

If I ask her to tell me what she changed she would say something like "A little here and a little there. Dont remember exactly."

Creole Tomato Sauce: Boil tomatoes 2 to 3 minutes, remove skins, cut in half, remove seeds and dice. Heat olive oil in medium saucepan, add shallots and cook for 2 minutes, add garlic, thyme, oregano, basil and white pepper. Sweat shallots until clear. Add diced tomatoes, bring to a boil, add red wine and sugar, reduce heat, simmer for 1 hour or until cooked. Salt and pepper to taste. Puree in blender.

JAMBALAYA: In medium saucepan melt butter, add 1/2 the onions(4 oz)and sweat until clear. Add rice, 1 bay leaf and 1 ounce of chicken stock, bring to boll then place in 450 degree oven, 5 to 7 minutes.

Remove from oven and hold. (Rice should be about 1/2 cooked.) In heavy gauge pot render fat out of sausage.

Remove sausage and drain. In the remaining fat in pot, saute chicken, remove, drain and hold. In remaining fat, saute onions, celery, green peppers garlic and seasonings (thyme, basil, oregano, white pepper, cayenne pepper and remaining bay leaves).

Dust with flour. Cook for 5 minutes. Add remaining chicken stock and cook another 5 minutes. Add sausage, chicken,pre- cooked rice and creole tomato sauce, salt and ground black pepper to taste. Let simmer slowly for 30 to 45 minutes, stir frequently to prevent sticking.

Verified by stevemur
Calories Per Serving: 920 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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