Big Mama's Soulful Jambalaya & Hot Water Corn Bread

This is an old family recipe my grandmother used toabout 1 tablespoon olive oil for 15 minutes. Drain. Put
make during winter months. She made a large pot ofchicken and sausage into large pot on medium heat.
jambalaya in the middle of winter and the smell andAdd to chicken mixture--onions, bell peppers, celery,
aroma filled throughout the house. This was also atomatoes, tomato sauce, and garlic. Mix well. Bring to a
popular dish she often served when she entertainedboil.
her friends during club meetings. She served this dishAdd water, rice, green onions, salt, and pepper. Cook
with her favorite hot water corn bread. Mmmmmon medium heat until rice is almost done, then add
Good!shrimp, seafood seasoning, Creole seasoning, and red
1 pound diced chicken breastpepper. Continue cooking until rice is done stirring
1 pound smoked sausageoccasionally. Yield 10 to 12 servings.
3 large chopped onionsBig Mama's Hot Water Corn Bread
2 bell (green) peppers, chopped2 cups self-rising white or yellow cornmeal
1 chopped celery stalk2 tablespoons flour
1 (6 ounce) can stewed or diced tomatoes OR 21 egg
fresh tomatoes and 1 green Chile2 tablespoons sugar, (optional)
1 (6 ounce) can tomato sauce or puree1 - ½ cups hot water
1 clove garlic, mincedVegetable oil
3 ¼ cups waterCombine cornmeal, flour, egg, sugar, and hot water in
2 cups white rice, rinsedlarge bowl. Heat vegetable oil in skillet until hot. Place
3 green onions, choppedabout 2 heaping teaspoons of cornmeal mixture for
Seasoning salt and black pepper to tasteeach bread patty in skillet. Fry in hot oil over medium
1 pound shrimp, peeled and de-veinedheat until light brown on both sides, about 3 to 5
½ teaspoon seafood seasoningminutes. Cool patties on paper towels. Yield: 10
1 tablespoon Creole seasoningTIP: Make sure the water is boiling hot and not
1 tablespoon crushed red pepper, optionallukewarm--its makes better bread.
Cook chicken breast and sausage in a skillet with