Jambalaya Pot Pie

Jambalaya pot pie combines Cajun style shrimp, chicken and andouille sausage with rice in a spicy yet creamy sauce beneath a golden crust of puff pastry.

Jambalaya Pot Pie

Jambalaya Pot Pie

By Sue Lau | Palatable Pastime

Jambalaya pot pie is my recipe of the day with the Fish Friday Foodies blogging group. We  post fish and seafood recipes on the third Friday of the month. Each month a different person hosts and selects a theme. This month is Karen Kerr of Karen’s Kitchen Stories and she chose fish and seafood pies.

Jambalaya Pot Pie

Considering I already have a couple of things like that on the blog, I thought about Mardis Gras and what I might do there. Crawfish pie crossed my mind, but I was kinda getting hungry for jambalaya with shrimp, sausage and chicken- one of the things I am known for.

But how to get that into a pie? I have opted to top it with a sheet of puff pastry. The filling is cooked first, so  as the pastry won’t float on a sea of rice cooking liquid. And the rice itself, I precooked and then froze in a single layer so I could just crumble it and add to the cooked sauce to keep it from really getting mushy.

The result is very good- Bill ate two portions greedily. I guess I haven’t been making my jambalaya often enough! Sometimes as a blogger it feels like it’s always on to the next new  thing- finding something I have not posted or finding new twists on it.

Pot pie is definitely a twist. Little annoyed with myself that I eyeballed the crust though and it came out a little longer than wide, so I just wet the top of the crust and patched, and some excess I lightly wet and layered on the top. I can’t see letting any nice crust go to waste. You know how it is.

Fish Friday Foodies

Fish and Seafood Pies

Hosted by Karen Kerr

Jambalaya Pot Pie

Jambalaya Pot Pie

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Jambalaya Pot Pie

Jambalaya Pot Pie

Sue Lau
Prep Time 20 mins
Cook Time 1 hr 5 mins
Course Main Course, Pie
Cuisine Cajun

Ingredients
  

  • 3/4 pound boneless chicken breast (diced)
  • 1 pound large shrimp (peeled and deveined)
  • 8 ounces smoked andouille sausage (diced)
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 1 rib diced celery
  • 3 teaspoons minced garlic
  • 1 teaspoon Cajun spice
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup dry white wine
  • 1-1/2 cups chicken broth
  • 1 cup milk
  • 1 tablespoon tomato paste
  • 1 tablespoon Louisiana hot sauce (optional)
  • 15 ounce can diced tomatoes with juice
  • 1/3 cup all-purpose flour
  • 2 cups frozen cooked rice (crumbled)
  • 1 box (1.1 pounds) frozen puff pastry (thawed; 2 sheets)

Instructions
 

  • Preheat oven to 400F.
  • Thaw the puff pastry while you work for about 30-40 minutes- do not over thaw.
  • Prep ingredients and set aside; whisk the broth, milk, hot sauce if using and tomato paste together so that is dissolved and keep nearby in a bowl or measuring cup.
  • Spray a large oblong baking dish or casserole (lasagna sized) with nonstick spray and keep nearby.
  • Heat the olive oil in a large skillet and saute the diced chicken, diced sausage, bell pepper, celery, onion and seasonings until the chicken is cooked through and the onion is translucent.
  • Stir in the wine and deglaze the pan.
  • Add the flour mixture and coat the vegetables and meat, cooking for about a minute to remove the raw taste.
  • Add the chicken stock mix and the can of tomatoes with juice and cook, stirring, until mixture thickens.
  • Add the shrimp and cook until they curl and turn opaque.
  • Remove the filling from the heat and stir in the frozen crumbled rice and spread it all in the casserole.
  • Top the mix with the puff pastry and bake in the preheated oven for about 45 minutes or until the pastry is puffed and golden.

Notes

From the kitchen of palatablepastime.com
Keyword cajun, chicken, Jambalaya, pot pie, Sausage, shrimp

Jambalaya Pot Pie

6 responses

  1. That looks sooooo good! I know what you mean. As bloggers, we are always trying new recipes and don’t always get to enjoy our favorite tried and true recipes.

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