Cindi's Jambalaya Cajun Pot Pie

Name: Cindi's Jambalaya Cajun Pot Pie
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 10
Cuisine: Creole, Cajun
Ingredients: 2 Tbsps Cajun seasoning, or to taste, divided; 59 milliliters canola oil; 1 Tbsp cayenne pepper, or to taste; 3 stalks celery, chopped; 2 liters chicken broth, or as needed; 454 grams cooked chicken meat, shredded; 1 beaten egg; 59 milliliters all-purpose flour; 1 large green bell pepper, chopped; 1 Tbsp ground black pepper, or to taste; 1 onion, chopped; 2 9-inchs (9 inch) prepared pie crusts; 454 grams package kielbasa sausage, cut into 1 inch pieces; 454 grams uncooked medium shrimp, peeled and deveined; 355 milliliters uncooked white rice

Cindi's Jambalaya Cajun Pot Pie is a dairy free recipe with 10 servings. One portion of this dish contains around 31g of protein, 37g of fat, and a total of 657 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. It works best as a main course, and is done in approximately 2 hours and 5 minutes. A mixture of ground pepper, flour, chicken meat, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a pretty expensive recipe for fans of Creole food.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Heat canola oil in a large saucepan, and cook the kielbasa sausage and chicken meat over medium heat until the sausage has browned, about 10 minutes.

Ingredients you will need

Chicken Meat

Canola Oil

Kielbasa

Sausage

Equipment you will use

Sauce Pan

Sprinkle the meat with 1 tablespoon of cajun seasoning and 1 tablespoon of blackened seasoning as it cooks.

Ingredients you will need

Blackening Spice

Cajun Seasoning

Meat

Remove the sausage and chicken from the pan, and set aside. Cook the onion, celery, and green bell pepper in the hot oil until the onion has turned translucent, about 5 minutes, sprinkling with 1 more tablespoon of Cajun seasoning and 1 tablespoon of blackened seasoning.

Ingredients you will need

Blackening Spice

Green Pepper

Cajun Seasoning

Whole Chicken

Sausage

Celery

Onion

Cooking Oil

Equipment you will use

Frying Pan

Remove the vegetables with a slotted spoon, and set aside.

Ingredients you will need

Vegetable

Equipment you will use

Slotted Spoon

Make a roux with the oil left in the pan by sprinkling it with the flour.

Ingredients you will need

All Purpose Flour

Cooking Oil

Equipment you will use

Frying Pan

Whisk the flour and oil together, and cook over low heat, whisking constantly, until the mixture is a pale brown color. This could take up to 15 minutes; watch carefully so the roux doesn't burn. Slowly whisk in the chicken broth, about 1/2 cup at a time, to make a thin, smooth gravy. Bring the gravy to a simmer, mix in the cooked sausage, chicken, and vegetables, and cook until slightly thickened, about 20 minutes, stirring occasionally.

Ingredients you will need

Chicken Broth

Vegetable

Whole Chicken

Sausage

All Purpose Flour

Gravy

Cooking Oil

Equipment you will use

Whisk

Mix the rice into the gravy mixture, and simmer until the rice is almost tender, about 15 minutes; mix in the shrimp and cook until they are opaque and pink, 5 to 10 minutes. Season the filling with black pepper and cayenne pepper; remove the filling from the heat.

Ingredients you will need

Cayenne Pepper

Black Pepper

Shrimp

Gravy

Rice

Fit a pie crust into 1 9-inch pie dish; brush crust with beaten egg, and poke holes all over the crust with a fork.

Ingredients you will need

Pie Crust

Crust

Egg

Equipment you will use

Pie Form

Bake in the preheated oven for 3 minutes. Fill the parbaked crust with the jambalaya filling, top with the second crust, and pinch and crimp the edges of the crust together with a fork.

Ingredients you will need

Crust

Equipment you will use

Oven

Brush the crust with more beaten egg, and cut several steam slits into the top of the crust.

Ingredients you will need

Crust

Egg

Bake in the preheated oven until the crust edges begin to brown, 10 to 15 minutes. Line the edges of the crust with foil, and bake until the whole crust is golden brown, about 5 more minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Equipment

Ingredients

Servings:

2Tbsps

Cajun seasoning, or to taste, divided 59milliliters

canola oil 1Tbsp

cayenne pepper, or to taste 3stalks

celery, chopped 2liters

chicken broth, or as needed 454grams

cooked chicken meat, shredded 1

beaten egg 59milliliters

all-purpose flour 1large

green bell pepper, chopped 1Tbsp

ground black pepper, or to taste 1

onion, chopped 29-inchs

(9 inch) prepared pie crusts 454grams

package kielbasa sausage, cut into 1 inch pieces 454grams

uncooked medium shrimp, peeled and deveined 355milliliters

uncooked white rice

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Albarino, rosé Wine, and Sauvignon Blanc are my top picks for Cajun. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. One wine you could try is Atlantis Albarino. It has 4.9 out of 5 stars and a bottle costs about 14 dollars.