Tunisia's Jambalaya Tamales

Taking the same old Jambalaya recipe and combine it with a tamale recipe then you will have a delicious tamale treat for anytime!

• Ready In: 1 hr 30 mins
• Serves: 20

Ingredients

• 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)

Directions

1. pour oil into a nice size pot then heat.
2. then add chopped chicken breat and chopped hot links, saute until brown then.
3. Add 1 chopped onion along with 1Tlb spoons of crushe garlic leaving the rest for the masa mixture.
4. 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.
5. Masa Mixture.
6. 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.
7. 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.
8. Husk.
9. 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.
10. Most people double boil their tamales because it keeps them from being to dry.