Shrimp Jambalaya

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Shrimp Jambalaya

INGREDIENTS

2 lbs shrimp peeled and deveined

¼ cup oil

1 med onion – diced

1 bell pepper – diced

1 stalks celery – diced

4-5 cloves garlic – minced

2 tsp thyme

2-3 bay leaves

1.5 cups uncooked rice

2 tsp hot sauce

14oz can crushed tomatoes

1 tbs Worcestershire sauce

3 cups seafood broth

4 tsp creole seasoning

DIRECTIONS

Peel and devein your shrimp and place the shells to the side

Shrimp Stock:

To a pot add your shrimp shells, scraps of onion, garlic and celery

Add 4-5 cups water

Bring to a boil and then simmer for 20 minutes

Pour though strainer into a bowl

Place the shrimp and 2 tsp creole seasoning in large bowl

Toss the shrimp to evenly coat with seasoning and set to the side

Heat a heavy pot over med heat

Add 2 tbs oil

Add your shrimp and brown for 2-3 minutes then set to the side

Add more oil to the pan

Add your onions, celery and bell pepper

Sauté for 2-3 minutes

Add garlic, thyme and bay leaf

Cook for another 4-5 minutes

Stir in the rice, crushed tomatoes, hot sauce and Worcestershire

Add your seafood stock, 2 tsp creoles seasoning

Bring to a boil and then reduce to a simmer

Cover and cook for 15 minutes

Add your shrimp and gently stie them in

Cover and continue cooking, stirring occasionally

Cook until shrimp are pink, this will take 4-5 minutes

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