Bayou Kitchen Jambalaya with Creole Sauce

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:
 * 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. 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 degrees 15 to 20 minutes or until thoroughly heated