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Spryte's Jamabalaya

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Member since 2008

Serves | Prep Time | Cook Time


1 1/4 lbs medium shrimp (reserve shells)
3/4 lb smoked sausage, cut into bite sized half circles
1 C onion, diced
1 C celery, diced
1 C bell pepper, diced
1 C tomatoes, diced (I used canned)
1 small can tomato paste
2 1/2 - 3 1/2 C chicken stock
5 cloves of garlic, minced
1 - 2 TBLS Worcestershire sauce
1 TBLS cajun seasoning
1 1/2 C long grain white rice
1 TBLS butter
Tabasco, a few good shakes

Preheat oven to 350F

Shell and devein shrimp.

Combine shrimp shells with chicken stock in a sauce pan and simmer until shells turn pink.

Strain out shells and reserve stock. (I put the shells in 64 oz of chicken stock, then had extra shricken stock for other recipes)

In a cast iron dutch, melt butter and brown smoked sausage.

Add half of the onion, celery and peppers and cook until tender.

Add tomatoes & tomato paste.

Cook for a minute or two.

Add rice and cook for a few minutes while stirring.

Add 2 1/2 cups of shricken stock, remaining onion, celery, and peppers, garlic, cajun seasoning, Worcestershire sauce and Tabasco.

Stir well and bake uncovered for 25 minutes.

Add raw shrimp (and if needed a little more shricken stock) and bake for 10 more minutes.


Pairs Well With


Until Sunday, the only jambalaya that ever came out of my kitchen was Zatarain's. Which IS really good. But I wanted to try making it from scratch.

I looked at bunches & bunches of recipes to get an idea of what actually goes into it and came up with this!

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