Thursday, Jun 30, 2016
One of America's Great Newspapers ~ Toledo, Ohio

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

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…