Jambalaya Pot Pie

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.

• Preparation Time: 45 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 45 mins
• Calories: 753 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• ¾ cup water
• 2 cups whole milk
• ½ cup chopped red bell pepper
• ½ cup finely chopped onion
• ½ cup uncooked white rice
• 2 cloves garlic, minced, or more to taste
• 1 beaten egg
• 2 sheets frozen puff pastry, thawed
• 2 Italian sausage links
• 3 tablespoons Cajun seasoning, or to taste
• 1 cup cooked chicken meat, shredded
• 3 drops liquid smoke flavoring, or to taste
• ½ cup uncooked shrimp - peeled, deveined, and tails removed

Recipe Instructions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven until the crust is flaky in the center and golden brown, 20 to 30 minutes.