Jambalaya - Mother's

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Fresh thyme - (chopped)
1 1/2 teaspoons	7.5ml	Fresh basil - (chopped)
1 1/2 teaspoons	7.5ml	Fresh oregano - (chopped)
3		Bay leaves
1/4 teaspoon	1.3ml	White pepper
1/4 teaspoon	1.3ml	Cayenne pepper - (or to taste)
2 oz	56g	Butter
2 oz	56g	Flour
1 cup	160g / 5.6oz	Rice
2 cups	474ml	Chicken stock
8 oz	227g	Chicken - (diced)
8 oz	227g	Smoke sausage - (sliced)
8 oz	227g	Onions - (diced)
4 oz	113g	Green pepper - (diced)
4 oz	113g	Celery - (diced)
2 oz	56g	Green onions - tops (chopped)
6 oz	170g	Creole tomato sauce
		Creole Tomato Sauce
5 lbs	2270g / 80oz	Ripe Creole tomatoes
12 oz	340g	French shallots - (diced)
6		Garlic - (diced)
1 1/2 teaspoons	7.5ml	Fresh thyme - (chopped)
1 1/2 teaspoons	7.5ml	Fresh oregano - (chopped)
4 teaspoons	20ml	Fresh basil - (chopped)
1/8 teaspoon	0.6ml	White pepper
2 oz	56g	Olive oil
2 oz	56g	Red wine
1 teaspoon	5ml	Sugar

Recipe Instructions

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

Source:
Mothers in New Orleans

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