Prep 30 mins
Cook 1 hr
Taking the same old Jambalaya recipe and combine it with a tamale recipe then you will have a delicious tamale treat for anytime!
- 18 dried corn husks
- 1 cup butter flavor shortening or 1 cup margarine
- 2 cups corn masa harina mix
- 4 tablespoons creole seasoning
- 3 tablespoons crushed garlic
- 1 whole onion
- 2 tablespoons gumbo file powder
- 2 cups diced fish
- 2 cups shrimp
- 2 cups hot link sausage
- 3 boneless chicken breasts
- 1⁄2 cup olive oil or 1⁄2 cup canola oil
- 3 cups water, for mixing the masa harina flour (or more)
- pour oil into a nice size pot then heat.
- then add chopped chicken breat and chopped hot links, saute until brown then.
- Add 1 chopped onion along with 1Tlb spoons of crushe garlic leaving the rest for the masa mixture.
- Once the chicken is cooked all the way through add the chopped fish along with the shrimp, 2 Tlb spoons of creole seasoning, 1 Tlb spoon of Gumbo file powder. Simmer on medium low until the shrimp and fish are cooked.
- Masa Mixture.
- In a big mixing bowl combine 3 pounds of masa mixture, 1 cup butter flavor shortening or 1 cup margarine, 2 Tlb spoons of crushe garlic, 1 Tlb spoon of Gumbo File, and 2Tlb spoons of Creole Seasoning. Add 2 cups of water or saltless chicken stock and mix all these ingredients together with your hands.
- Keep adding water until the mixture is fluffy and smooth. When the mixture is done you can take a small lump of masa and drop it into a class of hot water and it will float.
- Once the masa is complete spread some into a large husk then add your meat mixture add fold- watch on how to fold tamales- http://youtu.be/sRBZOpL-WXs Once you wrap your tamales you have to place them in a double boiler or a double racked over pan making sure you put water in the bottom.
- Most people double boil their tamales because it keeps them from being to dry.