BAYOU KITCHEN JAMBALAYA WITH CREOLE SAUCE

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

Makes 6 servings.

[edit] Ingredients

• Creole Sauce:
• 1/2 cup chopped Onion
• 1/2 cup chopped celery
• 1/2 medium green bell pepper, diced
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 1 tablespoon butter or margarine
• 1 14-1/2-ounce can whole tomatoes, undrained, diced
• 3/4 teaspoon ground thyme
• 1/2 teaspoon salt
• 1 bay leaf
• 1/4 teaspoon ground red pepper
• 1/4 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

[edit] Directions

Creole Sauce: Cook Onion, celery, green pepper and garlic in oil and butter in 2- to 3-quart saucepan until soft but not brown. Add tomatoes, thyme, salt, bay leaf, red pepper, black pepper and wine; simmer at least 30 minutes. Remove bay leaf.

Jambalaya: Combine rice, Chicken, Sausage, Shrimp and fish in large bowl. Add Creole Sauce and stir gently. Turn into greased 3-quart baking dish. Bake at 350 degrees 15 to 20 minutes or until thoroughly heated

[edit] Other Links

[edit] See also