SPRYTE'S JAMABALAYA

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.
  • Enjoy!!

Notes

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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