Jambalaya Pot Pie recipe???!


Question: anyone have a recipe for something like this? Maybe with a puff pastry? Or is it as easy as making Jambalaya and covering it with a crust? This question is based on a question I saw in Dining Out last night. I had no luck on google and yahoo looking up a recipe.


Answers: anyone have a recipe for something like this? Maybe with a puff pastry? Or is it as easy as making Jambalaya and covering it with a crust? This question is based on a question I saw in Dining Out last night. I had no luck on google and yahoo looking up a recipe.

well a true jambalaya has whole pieces of chicken so that might be a problem but if you made it with boneless chicken theres no reason you couldnt add a crust over it...actually sounds pretty good;-)...dont tell my momma though...she dont like change;-)

I am a chef and I have never heard of a jambalaya pot pie. Cajuns my favorite,so i would have to say m,ake jam with a crust

Title: Baked Black Pot Jambalaya
Categories: Rice
Yield: 1 servings

2 c Uncooked long grain rice
1/2 c Margarine -- melted
1/2 c Vegetable cooking oil
2 c Onions -- chopped
1 Bell pepper -- chopped
4 Cloves garlic -- minced
6 c Meat: either chicken or
Shrimp or
Oysters or crawfish or salt
Meat
Or sausage
1/2 c Whole tomato -- squeezed
3 c Chicken broth
1 tb Worcestershire sauce
4 tb Louisiana hot sauce
1 tb Kitchen Bouquet
3 ts Salt
1 ts Cayenne pepper
1/4 Stick sweet cream butter --
Melted
1/2 c Green onions -- sliced
4 tb Parsley -- minced

In a 5 quart cast iron Dutch oven, mix rice and melted margarine
together thorougly, making sure all rice is coated. In a 12 inch
heavy aluminum skillet, heat the cooking oil over high heat and Saute
the onions, bell pepper and garlic until they start to brown. Drop in
meats and fry them along with the seasonings. Mix the meats and
Sauteed vegetables into the raw rice, and toss in the remaining
ingredients, except the green onions and parsley. Pour in the butter
and mix everything together until well blended. Cover the Dutch oven
tightly and bake at 375 for 45 minutes. Toss in green onions and
parsley, stir the jambalaya to mix all the ingredients, cover the pot
and continue to bake for another 15 minutes or until the rice is
tender and flaky.

INGREDIENTS
1/2 cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 bay leaves
3 tablespoons Creole Seasoning Blend
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced
3 cups cooked chicken, cut into bite-sized pieces
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Cover with pastry crust on top and return to the oven. Cook until crust is ready. (Remove bay leaves before crust)





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