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    Jambalaya - Mother's


    Source of Recipe


    Mothers in New Orleans

    List of Ingredients




    1 1/2 Teaspoons Fresh Thyme (chopped)
    1 1/2 Teaspoons Fresh Basil (chopped)
    1 1/2 Teaspoons Fresh Oregano (chopped)
    3 Whole Bay Leaves
    1/4 Teaspoon White Pepper
    1/4 Teaspoon Cayenne Pepper (or to taste)
    2 Ounces Butter
    2 Ounces 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 (chopped)
    6 oz Creole Tomato Sauce

    -----Creole Tomato Sauce-----
    5 lb Ripe Creole Tomatoes
    12 oz French Shallots (diced)
    6 medium. clov Garlic (diced)
    1 1/2 tsp Fresh Thyme (chopped)
    1 1/2 tsp Fresh Oregano (chopped)
    4 tsp Fresh Basil (chopped)
    1/8 tsp White Pepper
    2 oz Olive Oil
    2 oz Red Wine
    1 tsp Sugar

    Recipe



    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 boil then place in 450ºF 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, and 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. Serves 6

 

 

 

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