N'AWLINS JAMBALAYA POT PIE

February 01, 2015

I love jambalaya, although some purists would snub their noses at my version, it is just that my version. I sometimes add chorizo, chicken, crab, lobster or anything I have on hand...or all of it at once. The secret to a really good jambalaya is the roux. This is a step you cannot skip or cut corners with. It needs to be as dark, if not darker than peanut butter and about the same consistency. This will take about 15 minutes or so...take the time to do it, so worth it!

2 pounds raw shrimp (shell on)
¼ cup white wine
2 cup chicken stock
1 whole head of garlic
3 tbsp butter
3 tbsp flour
1 medium onion (finely chopped)
2 cups chopped green pepper
2 cups chopped tomatoes
¼ cup chopped jalapenos (add more or less as you like)
¼ cup chopped celery
¼ cup chopped carrot
3 tbsp Old Bay seasoning
1 egg (beaten with a 1 tsp milk)
1 package (320g) puff pastry
salt and pepper to taste

-peel shrimp and toss shells into a pot with chicken stock, white wine, half of the whole head of garlic, skins and all -simmer for 20 minutes -throw the whole mixture into a blender and puree -put it...
See the full directions on my site

Nutritions

Calories
442

Sodium
3170mg
132% DV

Fat
18g
28% DV

Protein
37g
75% DV

Carbs
29g
10% DV

Fiber
7g
28% DV