Jambalaya Pot Pie
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
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