The last couple of days around here have been Jewelathons, which meant pizza and yesterday’s Panda Express.  The jambalaya from earlier was pretty much was ignored, so I decided to revamp it a trifle.

Since I had a *cough* few *cough* containers of the Tangy Jumbo Shrimp left over, I decided to add them to the pot. First thing I needed to do was make a nice dark roux to thicken and add flavor. Then I removed the breading and tails (dogs say thank you) from the shrimp and rinsed them in cold water. Tossed in the bits of red peppers and pea pods from the containers, sliced open another package of chicken sausage, added another can of corn and one of the tomato/okra medley. Lots of Old Bay, little bit of smoked salt and smoked hot paprika later and here’s the final creation – an almost entirely new dish.  Serve it in shallow bowls with a scoop of steamed rice on top.

Here’s a shot of PITA’s bowl.