re: Gonzales Jambalaya Recipe

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Now, I've got to figure out how to appeal to the tomato loving judges in the contest in New Orleans...

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Let me know if you need a hand Miles. I know my way around the jambalaya pot....

This is the recipe used at Mother's in NOLA. I've had it and it is very good. You would need to adapt it to use in the calculator, of course.

Jerry's Jambalaya
First Place Winner
1985 La Fete Jambalaya Cook-off

2 oz. Butter
1 cup Onions, diced
3/4 cup Rice
2 cups Chicken stock
3 Bays leaves, whole
8 oz. Smoked sausage, sliced
8 oz. Chicken, diced in large chunks
1/2 cup Celery, diced
1-1/2 tbs. Garlic, finely minced
1 tsp. Thyme, fresh, chopped
1 tsp. Basil, fresh, chopped
1 tsp. Oregano, fresh, chopped
1/4 tsp. White pepper
1/4 tsp. Cayenne pepper (or to taste)
1-1/2 tbs. Flour
6 oz. Creole tomato sauce (see recipe)
1/2 cup Green onion tops, chopped

In a medium saucepan (use the type of pan that will also go into the oven), melt butter, add one half cup of onions and sauté until onions are clear. Add rice, 1 cup of chicken stock and 1 bay leaf. Bring to a boil, then remove from stove and place in a 450 degree oven for five to seven minutes. Remove from the oven and hold. Rice should be approximately half cooked.
In a heavy pot, render fat out of the sausage. Remove sausage, Sauté chicken in the same pot and remove. Sauté the rest of the onions with celery, green peppers, garlic and seasonings (thyme, basil, oregano, white pepper, cayenne pepper) in remaining fat. Dust with flour (sprinkle about 1-1/2 tsp. On top of vegetables to thicken and flavor) and cook for five minutes. Add remaining chicken stock, cook two minutes, and add sausage and chicken, pre-cooked rice, creole tomato sauce, green onions and 2 bay leaves. Simmer for 30 minutes or less or until done, but not too dry. Salt and pepper to taste. Serves six.

Creole Tomato Sauce

The following recipe is a basic tomato sauce that is difficult to make in small quantities. You can make the whole amount and freeze the remainder for other uses, such as on pasta dishes.

3 lbs. Ripe creole tomatoes
1/4 cup Olive oil
3/4 cup French shallots, diced
6 a Medium cloves garlic, diced
1 tsp. Thyme, fresh
1 tsp. Oregano, fresh
2 tsp. White pepper
1/4 cup Red wine
1 tsp. Sugar

Boil whole tomatoes for one minute, then remove skins, cut in half, remove seeds and dice – should have about seven cups. Heat olive oil in medium saucepan, add shallots and cook for two minutes. Add garlic, thyme, oregano, basil and white pepper. Sauté shallots until clear. Add diced tomatoes, bring mixture to a boil, add red wine and sugar, reduce heat and simmer for 45 minutes to 1 hour, or until tomatoes begin to break up. Salt and pepper to taste and purée in a blender of food processor.
Yields 5 cups.