WUN-DOE-MUS
JAMBALAYA

• 2 cups uncooked long grain rice (I like Uncle Ben's Converted Rice, it doesn't clump.)
• 1/4-cup olive oil
• 4 cups chicken stock
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 4 table WUN-DOE-MUS

• 1/2 cup diced ham
• 1/2 cup diced smoke pork sausage
• 1/4 cup chopped celery
• 1/4 cup chopped green onion
• 1 pound stewed tomatoes
• 8 ounces tomato sauce
• 1 tablespoon minced onion
• 1/2 cup diced cooked chicken

This jambalaya & Creole sauce recipe were featured at the now memorable Wundo-dinners held at the Hoist House in the early 1990's. After the fresh spinach salad, we served a bed of jambalaya dressed with Creole sauce then crowned with a Wundo-blackened chicken breast topped with Creole sauce with a garnish of coarsely chopped green onions. Fresh steamed & buttered asparagras is a good compliment to this entree.

PREPARATION:
Sauté rice in olive oil until brown. Place rice into 9 by 11 roasting pan and add chicken stock till covered and add garlic. Mix together onion, bell pepper, celery and green onion. Take half of the vegetables mixture and add it to the rice. Sauté the rest of the vegetables with the diced chicken and add rice along with the stewed tomatoes, tomato sauce, WUN-DOE-MUS, diced ham and smoked sausage. Cover the pan with foil and bake in a 350-degree oven for 20 minutes. Remove foil, stir well and bake uncovered for 15 minutes. Great when topped with WUN-DOE-MUS CREOLE SAUCE!!!

Submitted by: Freddie Lott

WUN-DOE-MUS
CREOLE SAUCE

• 3-table spoons unsalted butter
• 1/2 cup chopped onions
• 1/2-cup bell pepper (chopped)
• 1/4 cup chopped celery
• 1 teaspoon minced garlic

• 3 tablespoons WUN-DOE-MUS
• 8 ounces stewed tomatoes
• 2 bay leaves
• 1 teaspoon Tabasco
• 8 ounces tomato sauce