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Creole Rice

Photo: Alison Miksch; Styling: Caroline M. Cunningham

Hands-on time 25 mins
Total time 35 mins

Makes 4 to 6 servings

Create a dinner featuring the seasonings of classic Creole cooking: onion, bell pepper, and celery. The sauce is perfect for pasta, but we love it on rice. Stir in cooked shrimp and smoked sausage, and you've got jambalaya.


  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3 cups Slow-Cooker Tomato Sauce
  • 1 1/2 teaspoons Creole seasoning
  • 1 teaspoon sugar
  • Hot cooked pasta or long-grain rice

How to Make It

  1. Sauté first 3 ingredients in hot oil in a large skillet over medium-high heat 5 minutes; stir in garlic, and sauté 1 minute. Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil; reduce heat to low, and simmer, stirring occasionally, 10 minutes. Serve immediately over hot cooked pasta or rice.