jerry amato (mothers) dead at 65

Many of you who say you don't like tomatoes in jambalaya would like this jambalaya.

Jerry's Jambalaya from Mother's Restaurant

Gerard C. Amato won the Rice Council of America and D.H. Holmes jambalaya Cook Off with this recipe.

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
1/2 cup Green onion tops, chopped

Creole Tomato Sauce (makes 6 cups)
1/4 cup olive oil
1 cup minced shallots
6 cloves garlic
1 1/2 tsp minced fresh thyme
1 1/2 tsp minced fresh oregano
4 tsps minced fresh basil
1/4 tsp ground white pepper
5 lbs ripe tomatoes, peeled, seeded, and diced
1/4 cup dry red wine
1 tsp sugar
salt and freshly ground pepper to taste

1. 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.

2. 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.

Creole Tomato Sauce

1. In a medium saucepan over low heat, heat the olive oil and saute the shallots for 2 minutes. Stir in the garlic, thyme, oregano, basil and white pepper and saute until the shallots are translucent, about 2 minutes.

2. Increase the heat to high, add the tomatoes, and bring to a boil. Reduce heat to low and stir in the wine, sugar, salt and pepper. Simmer the sauce for 1 hour.

3. Transfer the sauce to a blender or food processor and puree. Taste and adjust seasoning if necessary. Serve warm.

Servings: 6
Source: Rock and Roll Diner Cookbook

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Creole Tomato Sauce

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This should be fun

I really like Mother's. Is it overpriced and stupid crowded? Definitely, but the Ralph, Ferdi, ham is legit.

ive always been a fan of mothers' jambalaya. its not how i make it at home but it tastes good and thats all that matters

I will take a Ferdie dressed with Swiss and a cold Dixie. RIP