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
ONE POT JAMBALAYA RECIPE BY TASTY
Here's what you need: olive oil, boneless skinless chicken breasts, hot italian sausage, small bell peppers, jalapeño pepper, white onion, garlic, diced tomato, chicken stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper, bay leaf, large shrimp, small ham steak, frozen okra, salt and pepper
Provided by Melissa Bohn
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil in a crockpot or large, deep saute pan over medium-high heat. Add chicken and sausage and saute for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
- Add the remaining 2 tablespoons of oil to the crockpot. Add bell peppers, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
- Add the diced tomatoes, chicken stock, rice, Cajun seasoning, thyme, cayenne, bay leaf, and stir to combine. Continue cooking until the mixture reaches a simmer. Then reduce heat to medium-low, cover and simmer for about 25-30 minutes, or until the rice is nearly cooked through, stirring every 5 minutes or so along the way so that the rice does not burn.
- Add the shrimp, ham, okra, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink. Stir in the chicken and sausage, and remove and discard the bay leaf.
- Taste season the jambalaya with salt, pepper, and additional Cajun seasoning if needed. Remove from heat and serve warm.
Nutrition Facts : Calories 1269 calories, Carbohydrate 95 grams, Fat 77 grams, Fiber 4 grams, Protein 43 grams, Sugar 19 grams
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
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