Jambalaya Pot Pie

Name: Jambalaya Pot Pie
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Creole, Cajun
Ingredients: 2 Tbsps butter; 3 Tbsps Cajun seasoning, or to taste; 237 milliliters cooked chicken meat, shredded; 1 beaten egg; 2 Tbsps all-purpose flour; 2 cloves garlic, minced, or more to taste; 2 Italian sausage links; 3 drops liquid smoke flavoring, or to taste; 118 milliliters finely chopped onion; 2 sheets frozen puff pastry, thawed; 118 milliliters chopped red bell pepper; 118 milliliters uncooked shrimp - peeled, deveined, and tails removed; 177 milliliters water; 118 milliliters uncooked white rice; 473 milliliters whole milk

Jambalaya Pot Pie might be just the Creole recipe you are searching for. This recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 17g of protein, 40g of fat, and a total of 607 calories. This recipe serves 8. It works best as a main course, and is done in approximately 1 hour and 45 minutes. Head to the store and pick up puff pastry, cajun seasoning, water, and a few other things to make it today. 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.

Instructions

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.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Let the rice stand, covered, for about 5 minutes. Uncover, and allow to cool.

Ingredients you will need

Rice

Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie dish.

Equipment you will use

Pie Form

Oven

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.

Ingredients you will need

Sausage Links

Equipment you will use

Frying Pan

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.

Ingredients you will need

Cajun Seasoning

Butter

All Purpose Flour

Sauce

Milk

Equipment you will use

Sauce Pan

Whisk

In a bowl, toss the chicken meat with liquid smoke flavoring.

Ingredients you will need

Chicken Meat

Liquid Smoke

Equipment you will use

Bowl

Mix in the cooked rice, cooked sausage, onion, red bell pepper, garlic, and shrimp until thoroughly combined.

Ingredients you will need

Red Pepper

Cooked Rice

Sausage

Garlic

Shrimp

Onion

Pour in about 3/4 of the white sauce to moisten the filling.

Ingredients you will need

Sauce

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.

Ingredients you will need

Puff Pastry Sheets