Aug 01, 2013 by Alagasco

Chef Clayton Sherrod – Shrimp Jambalaya Pot Pie

Categories: Recipes

chefclayton-2

We are at the peak of shrimp season, and for the next few months you will be able to get the freshest shrimp straight from the Gulf of Mexico.   This is a perfect time of year to take advantage of Good Heat Chef Clayton’s Shrimp Jambalaya Pot Pie Recipe.

 

Chef Clayton’s Shrimp Jambalaya Pot Pie

1/4 cup Olive Oil

1 cup Diced Onions

1 cup Diced Celery

1 cup Diced Carrots

1 cup Diced Bell Peppers

2 tbs. Minced Garlic

1 lb. Sliced Andouille Sausage

1 lb. Diced Ham

1 lb. Peeled & Deveined Shrimp

1/4 cup Flour

3 cups Crushed Tomatoes

2 tbs. Oregano

2 tbs. Basil

3 tbs. Worcestershire Sauce

4 cups Chicken Broth

1 tbs. Cayenne Pepper

Salt & Pepper to taste

Pastry dough

1 Egg

 

Sauté onions, celery, carrots, bell peppers, garlic, sausage and ham in olive oil until vegetables are just done.  Add flour and stir. Add Shrimp and continue to cook about 5 minutes. Add tomatoes, oregano, basil, Worcestershire sauce, chicken broth and cayenne pepper. Simmer, stirring constantly for about 20 minutes. Correct seasoning with salt & pepper.  (This part is best cooked the day before.)

Pour Jambalaya into a casserole dish, roll out pastry dough and place on top of Jambalaya, brush with egg white, place in center of preheated 375⁰ F oven and bake for 45 minutes or until pastry is golden brown.

Serve with a nice garden salad.

Alagasco

Alagasco, your natural gas partner, provides clean, energy efficient natural gas to approximately 437,000 homes, businesses and industries in central and north Alabama. To report a gas leak, a line break, or any other gas service emergency, please call 1-800-292-4008. For other inquiries about your account, service or billing, you can reach us via email or phone.

More Posts