Re: [CH] Gumbo + Request

Steve (snearman@erols.com)
Wed, 7 Oct 1998 11:04:59 -0400

Capt. A-Hab,

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."

Enjoy, Steve

{ Exported from MasterCook Mac }

Jambalaya - Mother's

Recipe By:	Mothers in New Orleans
Categories:	Cajun	Cajun/Creole

Amount	Measure	Ingredient	Preparation Method
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(we add 1 tsp dried smoked Habs)
2	ounces	Butter
2	ounces	Flour
1	cup	Rice
2	cups	Chicken Stock
8	ounces	Chicken	(diced)
8	ounces	Smoke Sausage	(sliced)
8	ounces	Onions	(diced)
4	ounces	Green Pepper	(diced)
4	ounces	Celery	(diced)
2	ounces	Green Onions	tops (chopped)
6	ounces	Creole Tomato Sauce
		***CREOLE TOMATO SAUCE***
5	pounds	Ripe Creole Tomatoes
12	ounces	French Shallots	(diced)
6	medium clove	Garlic	(diced)
1 1/2	teaspoons	Fresh Thyme	(chopped)
1 1/2	teaspoons	Fresh Oregano	(chopped)
4	teaspoons	Fresh Basil	(chopped)
1/8	teaspoon	White Pepper
2	ounces	Olive Oil
2	ounces	Red Wine
1	teaspoon	Sugar

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. Serves Six


	-----

Per serving: 2370 Calories; 121g Fat (47% calories from fat); 76g Protein;
235g Carbohydrate; 248mg Cholesterol; 3098mg Sodium
###

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