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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