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BAYOU KITCHEN JAMBALAYA WITH CREOLE SAUCE

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Makes 6 servings.



Ingredients Needed For BAYOU KITCHEN JAMBALAYA WITH CREOLE SAUCE
* 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


Directions To Prepare BAYOU KITCHEN JAMBALAYA WITH CREOLE SAUCE
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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Saturday, June 24, 2017, 5:27 pm


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