Tunisia's Jambalaya Tamales

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 20
• 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)

Recipe

• 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.