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Big Mama’s Soulful Jambalaya & Hot Water Corn Bread

This is an old family recipe that my grandmother used to make during the winter months. She made a big pot of jambalaya in the middle of winter and the smell and aroma wafted through the house. This was also a favorite dish that she often served when entertaining her friends during club gatherings. She served this dish with her favorite hot water cornbread. Mmmmm good!

1 pound diced chicken breasts

1 pound of smoked sausage

3 large chopped onions

2 green (green) peppers, chopped

1 stalk of celery, chopped

1 (6-ounce) can stewed or diced tomatoes OR 2 fresh tomatoes and 1 green chile

1 (6-ounce) can tomato sauce or puree

1 clove of garlic, chopped

3 ¼ cups water

2 cups white rice, rinsed

3 green onions, chopped

Season with salt and black pepper to taste

1 pound shrimp, peeled and deveined

½ teaspoon seafood seasoning

1 tablespoon Creole seasoning

1 tablespoon crushed red pepper, optional

Fry the chicken breast and sausage in a pan with about 1 tablespoon of olive oil for 15 minutes. Release it. Place the chicken and sausage in a large pot over medium heat. Add to the chicken mixture – onions, peppers, celery, tomatoes, tomato sauce and garlic. Mix well. Bring to boil.

Add water, rice, green onion, salt and pepper. Cook over medium heat until the rice is almost done, then add the shrimp, seafood seasoning, Creole seasoning, and red pepper. Continue cooking until the rice is done, stirring occasionally. Yield 10 to 12 servings.

Big Mom’s Hot Cornbread

2 cups self-raising white or yellow cornmeal

2 tablespoons of flour

1 egg

2 tablespoons sugar (optional)

1 – ½ cup hot water

Vegetable oil

Mix the cornmeal, flour, eggs, sugar and hot water in a large bowl. Heat the vegetable oil in a pan until hot. Place about 2 heaping teaspoons of the cornmeal mixture on each bread patty in the pan. Fry in hot oil on a medium flame until light brown on both sides, about 3 to 5 minutes. Cool patties on paper towels. Yield: 10

TIP: Make sure the water is boiling hot and not lukewarm – it makes better bread.

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