Jambalaya Pot Pies

⏱ 60 mins 🍽 6 serving(s) 🏷 Pot Pie

These individual pot pies offer a delicious take on a classic Louisiana dish. A rich and flavourful filling combines shrimp, chicken and andouille sausage with a traditional trinity of vegetables in a spiced tomato sauce. The mixture is gently simmered before being spooned into warm, flaky puff pastry shells for a comforting and impressive appetiser. This recipe yields six servings and takes about 60 minutes to prepare.

Jambalaya Pot Pies

Ingredients

  • 2 (10 ounce) packages puff pastry shells
  • olive oil
  • 2 cooked andouille sausages, diced
  • 1/2 lb chicken tenders, diced
  • 1 small yellow onion, finely diced
  • 1 celery, finely diced
  • 1 small green bell pepper, finely diced
  • 1 jalapeno, cored and finely diced
  • 4 garlic cloves, minced
  • salt
  • pepper
  • 3 tablespoons flour
  • 1 tablespoon cajun seasoning
  • 1 teaspoon gumbo file
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1 cup crushed tomatoes
  • 1 cup chicken broth
  • 2 teaspoons Worcestershire sauce
  • 1/2 lb small uncooked frozen shrimp, peeled and deveined
  • 2 tablespoons heavy cream
  • chopped parsley, for garnish

Method

  1. Heat your oven to 425 F and bake the puff pastry shells as directed on the package.
  2. While the pastry cooks, place a large, high-sided skillet on the heat with 1 tablespoon of olive oil.
  3. Cook the diced chicken and sausage in the hot oil for approximately 5 minutes, until the chicken is done and the sausage has browned. Move them to a plate.
  4. Turn the heat down and cook the onion, celery, bell pepper, jalapeno and garlic with a pinch of salt and pepper until tender, which should take around 10 minutes.
  5. Scatter the flour over the softened vegetables and stir it in, cooking the mixture for 60 seconds.
  6. Pour in the crushed tomatoes and chicken broth, then add the Worcestershire sauce, Cajun seasoning, gumbo file, thyme and 1/2 teaspoon salt.
  7. Give everything a good stir and allow it to simmer for 2-3 minutes.
  8. Return the cooked chicken and sausage to the skillet and let it all simmer together for another 3-4 minutes.
  9. Add the frozen shrimp to the pan and cook them gently for 7-10 minutes until they are just opaque and cooked through.
  10. Mix the heavy cream into the filling and adjust the seasoning with extra salt and pepper if needed.
  11. Divide the hot filling among the warm pastry shells and finish with a sprinkle of chopped parsley.

Nutrition (per serving)

Sodium982700 mg

Recipe details

CategoryPot Pie
AuthorArlyn Osborne