JAMBALAYA POT PIES
This comforting Louisiana favorite is transformed into a flavorful appetizer, packed with shrimp, andouille sausage and chicken in a rich Cajun sauce.
Provided by Arlyn Osborne
Categories Pot Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Prepare the oven to 425 F and prepare the puff pastry shells according to package instructions.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet with high sides over medium high heat.
- Add the chicken and sausage and sauté until chicken is cooked through and sausage is browned, about 5 minutes. Transfer to a plate and set aside.
- Reduce heat to medium and add the onion, celery, bell pepper, jalapeno, and garlic. Season with salt and pepper and sauté until softened, about 10 minutes.
- Sprinkle the flour over the vegetables and stir to combine, cooking for about 60 seconds.
- Add the crushed tomatoes, chicken broth, Worcestershire, Cajun seasoning, gumbo file, thyme, and ½ teaspoon salt.
- Stir and let simmer for 2-3 minutes.
- Add chicken and sausage back in and continue to simmer for 3-4 minutes.
- Add shrimp and let cook gently for about 7-10 minutes until the shrimp are just cooked through.
- Stir in the heavy cream. Season with salt and pepper.
- Scoop into warm puff pastry shells and garnish with chopped parsley.
Nutrition Facts : Calories 661.2, Fat 39.9, SaturatedFat 10.7, Cholesterol 110.8, Sodium 982.7, Carbohydrate 49.6, Fiber 2.2, Sugar 2, Protein 25.3
JAMBALAYA POT PIE
This recipe was inspired by a dish I used to order when I worked at the American Cafe. I finally was brave enough to give it a try, and it's pretty close! Use whatever veggies and meats you love. This is what resembles the original recipe, but don't be afraid to try something different.
Provided by crackerjackprinter
Categories Chicken Pot Pie
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is chewy and the liquid has been absorbed, about 15 minutes. Let the rice stand, covered, for about 5 minutes. Uncover, and allow to cool.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie dish.
- Place the sausage links into a large skillet over medium-high heat, and cook until browned on both sides, 3 to 4 minutes per side. Remove from heat, and cut into 1/4 inch slices; set aside. Melt butter in a large saucepan over medium heat, and whisk in flour. Allow the flour to cook until frothy-looking, about 1 minute; whisk in the milk. Turn the heat down to medium-low, and simmer the sauce while you finish the remaining steps; whisk often. Stir in Cajun seasoning to taste. When sauce has thickened enough to coat the back of a spoon, remove from heat.
- In a bowl, toss the chicken meat with liquid smoke flavoring. Mix in the cooked rice, cooked sausage, onion, red bell pepper, garlic, and shrimp until thoroughly combined. Pour in about 3/4 of the white sauce to moisten the filling.
- To assemble the pie, trim the sheets of puff pastry to 10x10 inches; lay a sheet in the prepared pie dish. (Square corners will stick out). Fill the bottom crust with the rice mixture, and pour in the remaining 1/4 of the white sauce. Top with the remaining sheet of puff pastry; pinch the edges to seal. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is flaky in the center and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 753.2 calories, Carbohydrate 60.1 g, Cholesterol 91.5 mg, Fat 46.9 g, Fiber 2.3 g, Protein 22.1 g, SaturatedFat 14.8 g, Sodium 1326.4 mg, Sugar 5.7 g
JAMBALAYA POT PIE
This recipe was inspired by a dish I used to order when I worked at the American Cafe. I finally was brave enough to give it a try, and it's pretty close! Use whatever veggies and meats you love. This is what resembles the original recipe, but don't be afraid to try something different.
Provided by crackerjackprinter
Categories Chicken Pot Pie
Time 1h45m
Yield 6
Number Of Ingredients 15
Steps:
- Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is chewy and the liquid has been absorbed, about 15 minutes. Let the rice stand, covered, for about 5 minutes. Uncover, and allow to cool.
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie dish.
- Place the sausage links into a large skillet over medium-high heat, and cook until browned on both sides, 3 to 4 minutes per side. Remove from heat, and cut into 1/4 inch slices; set aside. Melt butter in a large saucepan over medium heat, and whisk in flour. Allow the flour to cook until frothy-looking, about 1 minute; whisk in the milk. Turn the heat down to medium-low, and simmer the sauce while you finish the remaining steps; whisk often. Stir in Cajun seasoning to taste. When sauce has thickened enough to coat the back of a spoon, remove from heat.
- In a bowl, toss the chicken meat with liquid smoke flavoring. Mix in the cooked rice, cooked sausage, onion, red bell pepper, garlic, and shrimp until thoroughly combined. Pour in about 3/4 of the white sauce to moisten the filling.
- To assemble the pie, trim the sheets of puff pastry to 10x10 inches; lay a sheet in the prepared pie dish. (Square corners will stick out). Fill the bottom crust with the rice mixture, and pour in the remaining 1/4 of the white sauce. Top with the remaining sheet of puff pastry; pinch the edges to seal. Brush the top of the pie with beaten egg.
- Bake in the preheated oven until the crust is flaky in the center and golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 753.2 calories, Carbohydrate 60.1 g, Cholesterol 91.5 mg, Fat 46.9 g, Fiber 2.3 g, Protein 22.1 g, SaturatedFat 14.8 g, Sodium 1326.4 mg, Sugar 5.7 g
PASTA JAMBALAYA
Provided by Elizabeth Heiskell
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
- Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.
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- Set a large pot or deep skillet over medium-high heat and add the butter. Once melted add in the chicken and spread out into an even layer. Season with a bit of salt and pepper, and cook until browned, about 5 to 8 minutes. Make sure to stir often to evenly brown. Add the sausage and cook until crispy, another 3 to 5 minutes. Transfer the chicken and sausage to a plate or platter and set aside.
- To the same pan, add in the onions, garlic, celery, bell peppers, jalapeño and tomatoes. Season with salt, pepper, cajun seasoning, thyme, rosemary and bay leaves. Cook until softened, about 8 to 10 minutes. Sprinkle the flour over the top and stir to evenly combine. Cook for about 2 minutes and then stir in the chicken stick. Cook on medium-low, stirring often, until the sauce has thickened, about 5 to 6 minutes. Add the cream (if using), lemon juice, Worcestershire sauce and hot sauce. Cook for another 1 to 2 minutes. Stir in the shrimp and remove from heat. Make sure the shrimp are fully submerged. The residual heat will cook them through. Transfer the filling to the prepared baking dish and set aside, let cool to room temperature.
- Roll out the pie dough on a lightly floured work surface to about 1/4 of an inch thick. Place over the filling, making sure that it completely covers the filling and goes to the edges of the baking dish. Fold any excess dough under itself. Brush liberally with egg wash and then make a few small slits on top to allow steam to escape during baking.
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