Big Mama’s Soulful Jambalaya and Hot Cornbread

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 dead of winter and the smell and aroma filled the whole house. This was also a popular dish that she often served when she entertained her friends during club meetings. She served this dish with her favorite hot water cornbread. mmmm good!

1 pound chopped chicken breast

1 pound smoked chorizo

3 large chopped onions

2 bell peppers (green), chopped

1 stalk of celery chopped

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

1 can (6 ounces) tomato sauce or puree

1 garlic clove, minced

3 ¼ cups of water

2 cups white rice, rinsed

3 green onions, chopped

Season salt and black pepper to taste

1 pound shrimp, peeled and deveined

½ teaspoon seafood seasoning

1 tablespoon Creole seasoning

1 tablespoon crushed red bell pepper, optional

Cook the chicken breast and sausage in a skillet with about 1 tablespoon of olive oil for 15 minutes. To drain. Put the chicken and sausage in a large pot over medium heat. Add to chicken mixture: onions, bell peppers, celery, tomatoes, tomato sauce, and garlic. Mix well. Bring to a boil.

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

Big Mama’s Hot Water Cornbread

2 cups self-rising white or yellow cornmeal

2 tablespoons of flour

1 egg

2 tablespoons sugar, (optional)

1 – ½ cups of hot water

vegetable oil

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

TIPS: Make sure the water is boiling and not lukewarm; makes better bread.