Bayou Kitchen Jambalaya with Creole Sauce

Description

Makes 6 servings

Ingredients

Creole sauce

• ½ cup chopped onion
• ½ cup chopped celery
• ½ medium green bell pepper, diced
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon butter or margarine
• 1 x 14½-ounce can whole tomatoes, undrained, diced
• ¾ teaspoon ground thyme
• ½ teaspoon salt
• 1 bay leaf
• ¼ teaspoon ground red pepper
• ¼ teaspoon ground black pepper
• 2 tablespoons dry white wine

Jambalaya

• 3 cups hot cooked rice
• 1 cup cooked chicken breast cubes
• 1 cup smoked sausage chunks
• 1 cup cooked, peeled, and deveined shrimp
• 1 cup cooked whitefish chunks

Procedures

Creole sauce

1. Cook onion, celery, green pepper and garlic in oil and butter in 2- to 3-quart saucepan until soft but not brown.
2. Add tomatoes, thyme, salt, bay leaf, red pepper, black pepper and wine.
3. Simmer at least 30 minutes.
4. Remove bay leaf.

Jambalaya

1. Combine rice, chicken, sausage, shrimp and fish in large bowl.
2. Add creole sauce and stir gently.
3. Turn into greased 3-quart baking dish.
4. Bake at 350°F for 15 to 20 minutes or until thoroughly heated.