Enormous Mama’s Soulful Jambalaya & Scorching Water Corn Bread – ECOOK

by Jaelyn Conley

That’s an outdated family recipe my grandmother used to make all through winter months. She made a giant pot of jambalaya in the midst of winter and the scent and aroma crammed all by way of the house. This was moreover a most popular dish she often served when she entertained her associates all through membership conferences. She served this dish alongside together with her favorite scorching water corn bread. Mmmmm Good!

1 pound diced chicken breast

1 pound smoked sausage

3 large chopped onions

2 bell (inexperienced) peppers, chopped

1 chopped celery stalk

1 (6 ounce) can stewed or diced tomatoes OR 2 current 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 type

1 pound shrimp, peeled and de-veined

½ teaspoon seafood seasoning

1 tablespoon Creole seasoning

1 tablespoon crushed purple pepper, non-compulsory

Put together dinner chicken breast and sausage in a skillet with about 1 tablespoon olive oil for quarter-hour. Drain. Put chicken and sausage into large pot on medium heat. Add to chicken combination–onions, bell peppers, celery, tomatoes, tomato sauce, and garlic. Mix correctly. Carry to a boil.

Add water, rice, inexperienced onions, salt, and pepper. Put together dinner on medium heat until rice is almost executed, then add shrimp, seafood seasoning, Creole seasoning, and purple pepper. Proceed cooking until rice is completed stirring typically. Yield 10 to 12 servings.

Enormous Mama’s Scorching 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

Combine cornmeal, flour, egg, sugar, and scorching water in large bowl. Heat vegetable oil in skillet until scorching. Place about 2 heaping teaspoons of cornmeal mixture for each bread patty in skillet. Fry in scorching oil over medium heat until delicate brown on both sides, about 3 to 5 minutes. Cool patties on paper towels. Yield: 10

TIP: Make certain that the water is boiling scorching and by no means lukewarm–its makes larger bread.

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