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Combine the butter and sausage inside a Nederlander oven or heavy-gauge pot over high temperature, and saute for around 6 minutes, stirring from time to time. Add some bell pepper, onion, celery. and garlic clove. and season with Creole seasoning, salt, and pepper. Saute, still over high temperature, for around 8 minutes, or before the natural sugars within the vegetables have browned and caramelized.
Add some tomato plants, shrimp. fish, and bay leaf, and stir. Add some grain, stir lightly, and add some water. Lightly move a spoon across the foot of the pot, ensuring the grain isn't sticking. Provide a boil, then lessen the heat, cover, and simmer for around fifteen minutes or before the grain has absorbed the majority of the liquid. Switch off heat, then fold within the oysters. cover, and let take 8 minutes, where the jambalaya continues cooking from residual heat.
For everyone, transfer to some serving bowl, and blend within the eco-friendly onions. Season with hot sauce .
Completely combine all ingredients inside a blender. mixer. or mixing bowl, and pour the mix right into a large glass or plastic jar. Seal it to ensure that it's airtight. It'll keep indefinitely. Yield: a couple of cups