Jambalaya Pot Pie
Ingredients1 h 45 m servings 753
- 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.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 753 calories; 46.9 60.1 22.1 92 1326 Full nutrition
ReviewsRead all reviews 12
I have always loved ordering this dish from Silver Spoons, and find this recipe very similar. It is labor intensive bu so tasty, and looks beautiful--a good company meal!
Very good! Lot's of little steps but this will be my go to dinner party dish. We have a shellfish allergy so I omitted the shrimp and increased the sausage. Used can chicken since I had it on ha...
This recipe is amazing and while it does seem to be a bit of work...it is amazing...I have been making this at least once a month for over a year now....I make two at the same time (it costs abo...
I saw a seafood mix of shrimp, crab and calamari when I went to buy shrimp and decided to try that instead of just shrimp. Adding the crab was a good choice but not so much for the calamari. O...
Yummy! I think I added too much Cajun spice. My nose is running! I made my own Cajun spice from Allrecipes. Some people recommended cutting back on the salt in the spice recipe, which I did...
One of the two or three best things I've ever made. Bechemel, Jambalaya, and Puff Pastry... not a combination I would have ever thought of, but whoever did is a flippin' genius! I don't unders...
Wow! Great recipe. Very hard not to have 2nds and 3rds. Just right amount of spice. Very tasty