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 Jambalaya Recipes » Bayou Kitchen Jambalaya With Creole Sauce

Bayou Kitchen Jambalaya With Creole Sauce

  
Rating:
Category: Jambalaya
6 Servings
By: Unknown

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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
Instructions:
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.

 
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