Creole Jambalaya With California Avocado Yogurt Sauce

For Creole Spice Blend

1. Place all measured ingredients in a small bowl. Stir to blend. Place leftover seasoning in an airtight container and store in a cool, dark place for later use.

For California Avocado Yogurt Sauce

1. Place the avocado in a medium bowl. Mash avocado with a fork until all large pieces are crushed.
2. Add the yogurt, lemon juice, sea salt and black pepper. Mix well.
3. Place in the refrigerator; let sit for about 1 hour to allow the flavors to develop.

For Jambalaya

1. In a medium sauté pan, add the canola oil and heat over medium high heat for 1 minute. Add the onion and cook for 2-3 minutes or until onions become translucent.
2. Add the chicken sausage and cook for 3 minutes, allowing the chicken the begin to brown.
3. Add the bell pepper and celery and cook for an additional 3 minutes.
4. Add the shrimp and Creole Spice Blend. Mix together. Add the canned tomatoes. Cook for about 5 minutes or until the sauce begins to thicken. Remove from heat and let cool for 2 minutes. Add avocado and stir. Serve with California Avocado yogurt Sauce.

Serving Suggestion: Serve on top of toasted sourdough bread, brown rice, or with roasted vegetables.

Beverage/Wine Pairing:
White – St. Innocent Pinot Blanc, Freedom Hill Vineyard, Willamette Valley
Rose – Des Amis Pinot Noir & Cabernet Sauvignon Rose, Napa Valley
Red – McPhail Pinot Noir, Sonoma Coast