Best Cindis Jambalaya Cajun Pot Pie Recipes

CINDY'S JAMBALAYA

Cindy's Jambalaya image

This is a tradition here in the South. You can add anything you like to this basic recipe. You can add crawfish, chicken pieces, make it all sausage. You decide what you like and add it in!

Provided by Cindy in Pensacola

Categories Meat and Poultry Recipes Pork Sausage

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
½ pound smoked sausage (such as Conecuh©), cut into 1/4-inch thick slices
1 large onion, chopped
1 cup chopped green bell pepper
1 cup chopped celery
salt to taste
½ teaspoon Cajun seasoning, or to taste
1 cup uncooked white rice
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon minced garlic
2 cups chicken broth
3 bay leaves
¼ teaspoon dried thyme leaves
1 pound peeled and deveined medium shrimp (30-40 per pound)

Steps:

Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the sausage, and cook for 2 minutes. Add the onion, bell pepper, and celery; season with salt and Cajun seasoning. Cook and stir until the vegetables are soft, 6 to 8 minutes. Stir in the rice until evenly coated in the vegetable mixture, then pour in the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
After 20 minutes, stir in the shrimp, and cook 10 minutes uncovered until the shrimp turn pink and are no longer translucent in the center. Remove the pot from the heat, and let stand 5 minutes. Discard the bay leaves before serving.

Nutrition Facts : Calories 283.7 calories, Carbohydrate 24.6 g, Cholesterol 106.8 mg, Fat 11.5 g, Fiber 1.6 g, Protein 18.4 g, SaturatedFat 3.6 g, Sodium 889.2 mg, Sugar 3.6 g

JAMBALAYA POT PIES

Jambalaya Pot Pies image

This comforting Louisiana favorite is transformed into a flavorful appetizer, packed with shrimp, andouille sausage and chicken in a rich Cajun sauce.

Provided by Arlyn Osborne

Categories Pot Pie

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

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

Steps:

Prepare the oven to 425 F and prepare the puff pastry shells according to package instructions.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet with high sides over medium high heat.
Add the chicken and sausage and sauté until chicken is cooked through and sausage is browned, about 5 minutes. Transfer to a plate and set aside.
Reduce heat to medium and add the onion, celery, bell pepper, jalapeno, and garlic. Season with salt and pepper and sauté until softened, about 10 minutes.
Sprinkle the flour over the vegetables and stir to combine, cooking for about 60 seconds.
Add the crushed tomatoes, chicken broth, Worcestershire, Cajun seasoning, gumbo file, thyme, and ½ teaspoon salt.
Stir and let simmer for 2-3 minutes.
Add chicken and sausage back in and continue to simmer for 3-4 minutes.
Add shrimp and let cook gently for about 7-10 minutes until the shrimp are just cooked through.
Stir in the heavy cream. Season with salt and pepper.
Scoop into warm puff pastry shells and garnish with chopped parsley.