Aug 01, 2013 by Alagasco

Chef Clayton Sherrod – Shrimp Jambalaya Pot Pie

Categories: Recipes


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.


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