Rating: 4.9 stars
20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe was inspired by a dish I used to order when I worked at the American Cafe. I finally was brave enough to give it a try, and it's pretty close! Use whatever veggies and meats you love. This is what resembles the original recipe, but don't be afraid to try something different.

Recipe Summary test

prep:
45 mins
cook:
1 hr
total:
1 hr 45 mins
Servings:
6
Yield:
1 9-inch pie
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

753 calories; protein 22.1g; carbohydrates 60.1g; fat 46.9g; cholesterol 91.5mg; sodium 1326.4mg. Full Nutrition
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Reviews (21)

20 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/19/2011
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! Read More
(8)
Rating: 5 stars
08/25/2011
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 hand. Also decreased the seasoning by half and it was still flavorful with a big kick. Read More
(6)
Rating: 5 stars
01/20/2012
Absolutely delicious! This will become a regular item on my menu! Read More
(3)
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Rating: 4 stars
10/16/2012
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. Other than that, I went by the recipe exactly and everyone thought it was pretty good. Read More
(2)
Rating: 5 stars
12/19/2017
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 understand the people saying its lots of work just brown all the meat (except the shrimp) in a skillet simultaneously make the Bechemel in the sauce pot at the same time combine the rice in the skillet to soak up the juices / brown bits and assemble the casserole. It could be easier but then you would have to tip your waitress! Read More
(1)
Rating: 5 stars
05/13/2020
This was wonderful. Love the flavors. I will double the filling and liquid to have a more fuller pie next time. Read More
(1)
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Rating: 5 stars
11/11/2013
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 about the same) and freeze one for later or if company stops by....Once you have made it a few times it is a snap and takes very little time at all....especially if you plan to have leftovers through out the week as ingredients...I have also used prepackaged pie crust instead of the puff pastry so I don't have to wait for thawing...overall this is just an excellent recipe... Read More
(1)
Rating: 5 stars
03/19/2017
This was so fun to make...a challenge but fun! It puffed up nicely and is a beautiful toasty brown color. It taste's awesome however I agree with others if your cajun seasoning has salt...use less. I used 2 tablespoons and it was still too much! Next time I will reduce to 1 tablespoon. Overall this is a wonderful and impressive dish! Read More
Rating: 5 stars
01/24/2019
Excellent and easy! taste soooo good Read More