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Published: Tuesday, 11/7/2000

Jambalaya with Creole Sauce

From President Zachary Taylor, who craved Creole cooking, to President Jimmy Carter, Jambalaya has been a favorite White House dish. Here is one version with spicy 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

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:

Creole Sauce

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

Combine rice, chicken, sausage, shrimp, and fish in large bowl. Add Creole Sauce and stir gently. Turn into a greased 3-quart baking dish. Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated.

Yield: Serves 6.

Source: USA Rice Council



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