Huge Mama’s Soulful Jambalaya & Sizzling Water Corn Bread

by Jaelyn Conley

That is an outdated household recipe my grandmother used to make throughout winter months. She made a big pot of jambalaya in the course of winter and the scent and aroma crammed all through the home. This was additionally a preferred dish she usually served when she entertained her associates throughout membership conferences. She served this dish along with her favourite scorching water corn bread. Mmmmm Good!

1 pound diced chicken breast

1 pound smoked sausage

3 giant chopped onions

2 bell (inexperienced) peppers, chopped

1 chopped celery stalk

1 (6 ounce) can stewed or diced tomatoes OR 2 recent tomatoes and 1 inexperienced Chile

1 (6 ounce) can tomato sauce or puree

1 clove garlic, minced

3 ¼ cups water

2 cups white rice, rinsed

3 inexperienced onions, chopped

Seasoning salt and black pepper to style

1 pound shrimp, peeled and de-veined

½ teaspoon seafood seasoning

1 tablespoon Creole seasoning

1 tablespoon crushed purple pepper, non-compulsory

Prepare dinner chicken breast and sausage in a skillet with about 1 tablespoon olive oil for quarter-hour. Drain. Put chicken and sausage into giant pot on medium warmth. Add to chicken mixture–onions, bell peppers, celery, tomatoes, tomato sauce, and garlic. Combine properly. Carry to a boil.

Add water, rice, inexperienced onions, salt, and pepper. Prepare dinner on medium warmth till rice is nearly executed, then add shrimp, seafood seasoning, Creole seasoning, and purple pepper. Proceed cooking till rice is finished stirring sometimes. Yield 10 to 12 servings.

Huge Mama’s Sizzling Water Corn Bread

2 cups self-rising white or yellow cornmeal

2 tablespoons flour

1 egg

2 tablespoons sugar, (non-compulsory)

1 – ½ cups scorching water

Vegetable oil

Mix cornmeal, flour, egg, sugar, and scorching water in giant bowl. Warmth vegetable oil in skillet till scorching. Place about 2 heaping teaspoons of cornmeal combination for every bread patty in skillet. Fry in scorching oil over medium warmth till mild brown on each side, about 3 to five minutes. Cool patties on paper towels. Yield: 10

TIP: Be sure that the water is boiling scorching and never lukewarm–its makes higher bread.

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