INGREDIENTS

INSTRUCTIONS

CREOLE TOMATO SAUCE
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."
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
Recipe by: Mothers in New Orleans
Posted to CHILE-HEADS DIGEST by Steve <snearman@erols.com> on Oct 7, 1998,
converted by MM_Buster v2.0l.

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