Recipe - Jambalaya - Mothers

1 One half teaspoon Fresh Thyme;, (chopped)
1 One half teaspoon Fresh Basil;, (chopped)
1 One half teaspoon Fresh Oregano;, (chopped)
3 Whole Bay Leaves
One fourth teaspoon White Pepper
One fourth teaspoon Cayenne Pepper; (we add 1
tsp dried smoked Habs)
2 ounce Butter
2 ounce Flour
1 cup Rice
2 cup Chicken Stock
8 ounce Chicken;, ( minced )
8 ounce Smoke Sausage;, ( cut or sliced up )
8 ounce Onions;, ( minced )
4 ounce Green Pepper;, ( minced )
4 ounce Celery;, ( minced )
2 ounce Green Onions; tops,
(chopped)
6 ounce Creole Tomato Sauce

CREOLE TOMATO SAUCE
5 pound Ripe Creole Tomatoes
12 ounce French Shallots;, ( minced )
6 md Clove Garlic;, ( minced )
1 One half teaspoon Fresh Thyme;, (chopped)
1 One half teaspoon Fresh Oregano;, (chopped)
4 teaspoon Fresh Basil;, (chopped)
1/8 teaspoon White Pepper
2 ounce Olive Oil
2 ounce Red Wine
1 teaspoon Sugar

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.
Don't 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 minced 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 One half 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 One half 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. Serves
Six
Per serving: 2370 Calories; 121g Fat (47% calories from fat); 76g Protein;
235g Carbohydrate; 248mg Cholesterol; 3098mg Sodium

Recipe by: Mothers in New Orleans

Posted to CHILEHEADS DIGEST by Steve snearman@erols.com on Oct 7, 1998,
converted by MM_Buster v2.0l.