Bayou Kitchen Jambalaya with Creole Sauce

Description
Makes 6 servings

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

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.