Bayou Kitchen Jambalaya with Creole Sauce

Description
Makes 6 servings.

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

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