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1
pour oil into a nice size pot then heat.
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2
then add chopped chicken breat and chopped hot links, saute until brown then.
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3
Add 1 chopped onion along with 1Tlb spoons of crushe garlic leaving the rest for the masa mixture.
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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.
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5
Simmer on medium low until the shrimp and fish are cooked.
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6
Masa Mixture.
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7
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.
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8
Add 2 cups of water or saltless chicken stock and mix all these ingredients together with your hands.
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9
Keep adding water until the mixture is fluffy and smooth.
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10
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.
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11
Husk.
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12
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.
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13
Most people double boil their tamales because it keeps them from being to dry.
