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Mother’s Restaurant Jambalaya

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Jambalaya

Derived from the Spanish Paella, Jambalaya was become synonymous with New Orleans cuisine.

Basically, a rice dish with meat and vegetables, the Jambalaya has many variations.  The two major variations are Cajun and Creole.  The main differences between the two are:

  • Cajun = No Tomatoes, hence the name “Brown Jambalaya”
  • Creole = Tomatoes, hence the name “Red Jambalaya”

Which is the most authentic version of the Jambalaya?  No one seems to know.

Mother’s Restaurant in New Orleans was gracious to share their recipe with our readers.  This recipe won first place in the La Fete Jambalaya Cook-off.

This is a Creole version of the Jambalaya.  More specifically, Mother’s Restaurant version is a Creole-Italian Recipe because of the tomatoes and Italian herbs.  According to Mother’s Restaurant: “To the north & west of New Orleans, in Cajun country, one would not see those ingredients included (Cajun jambalaya is always brown and typically includes spicier ingredients).”

Enjoy!

Photo of Jambalaya at Mother's Restaurant

Mother’s Restaurant Jambalaya

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Mother's Restaurant Creole Tomato Sauce

The following is the recipe for the Creole Tomato Sauce that Mother's Restaurant uses in their Jambalaya.  

This recipe is difficult to make in small quantities. You can make the whole amount and freeze the remainder for other uses, such as pasta dishes (toss with grilled or sautéed seafood, etc.).

Ingredients

  • 5 lbs Creole Tomatoes or Beefsteak Tomatoes Ripe
  • 1/4 Cup Olive Oil
  • 3/4 Cup French Shallots diced
  • 6 Medium Garlic Cloves diced
  • 1 Tsp Thyme fresh, chopped
  • 1 Tsp Oregano fresh, chopped
  • 4 Tsp Basil fresh, chopped
  • 2 Tsp White Pepper
  • 1/4 Cup Red Wine
  • 1 Tsp Sugar

Instructions

  1. Set a pot of water on the stove and bring to a gentle boil. 

  2. Using a sharp paring knife, score a large “X” across the bottom of the tomato (the opposite side from the stem end). One by one, insert a fork into the stem and plunge the whole tomato into boiling water.  

  3. Remove from the water once the skin starts to peel off easily (15-30 seconds). 

  4. Cool (an ice bath will speed this) until safe to handle, then remove the rest of the skin. 

  5. Cut tomatoes in half, remove seeds and dice (you should end up with roughly seven cups). 

  6. Heat olive oil in medium saucepan, add shallots and cook for two minutes. 

  7. 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. 

  8. Reduce heat and simmer for 45 minutes to 1 hour---until tomatoes begin to break up. 

  9. Salt and pepper to taste; purée in a blender or food processor.

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Mother's Restaurant Jambalaya

Ingredients

  • 2 Oz Butter
  • 1 Cup Onion divided into 2 half cups
  • 3/4 Cup White Rice
  • 2 Cups Chicken Stock divided into 2 separate cups
  • 3 Bay Leaves Whole
  • 8 Ounces Smoked Sausage Sliced
  • 8 Ounces Chicken diced in large chunks
  • 1/2 Cup Celery diced
  • 1/2 Green Bell Pepper 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 Ounces Creole Tomato Sauce
  • 1/2 Cup Green Onion Tops chopped

Instructions

  1. In a medium saucepan (use a pan with a handle that can go into the oven safely), melt butter, add one half cup of onions and sauté until clear. 

  2. Add rice, 1 cup of chicken stock and 1 bay leaf. 

  3. Bring to a boil, then remove from stove and place in a 450F degree oven for five to seven minutes. 

  4. Remove from the oven and hold. Rice should be approximately half (par) cooked.

  5. In a heavy pot, cook and render fat out of the sausage. Remove sausage from the pot and sauté chicken in the rendered fat. 

  6. Sauté the rest of the onions with celery, green peppers, garlic and seasonings (thyme, basil, oregano, white pepper, cayenne pepper) in the same pot. 

  7. Dust with flour (sprinkle about 1-1/2 tbsp. on top of vegetables to thicken and flavor) and cook for five minutes. 

  8. Add remaining cup of chicken stock, cook two minutes, add sausage and chicken, par-cooked rice, Creole tomato sauce, green onions and 2 bay leaves. 

  9. Simmer for 30 minutes or less or until done, but not too dry (add a little more Creole tomato sauce if necessary). 

  10. Add salt and pepper to taste. 

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