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.
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.
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