Tunisia's Jambalaya Tamales

1. 1

   pour oil into a nice size pot then heat.

2. 2

   then add chopped chicken breat and chopped hot links, saute until brown then.

3. 3

   Add 1 chopped onion along with 1Tlb spoons of crushe garlic leaving the rest for the masa mixture.

4. 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.

5. 5

   Simmer on medium low until the shrimp and fish are cooked.

6. 6

   Masa Mixture.

7. 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.

8. 8

   Add 2 cups of water or saltless chicken stock and mix all these ingredients together with your hands.

9. 9

   Keep adding water until the mixture is fluffy and smooth.

10. 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.

11. 11

    Husk.

12. 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.

13. 13

    Most people double boil their tamales because it keeps them from being to dry.

* Per serving · 4 servings · Values may vary.