Cajun Jambalaya Pot Pies
Indulge in the rich flavors of Louisiana with these mouthwatering Cajun Jambalaya Pot Pies. Each flaky puff pastry shell is generously filled with a hearty blend of succulent shrimp, spicy andouille sausage, and tender chicken, all simmered in a rich, zesty Cajun sauce. This savory appetizer balances the comforting essence of traditional jambalaya with the delightful crunch of pastry, making it perfect for gatherings or cozy nights in.
6
Servings
400
Calories
21
Ingredients
Ingredients
Puff pastry shells
2 (10-ounce packages, prepared according to package instructions)
Olive oil
1 (tablespoon)
Andouille sausages
2 (cooked and diced)
Chicken tenders
1/2 (lb, diced)
Yellow onion
1 (small, finely diced)
Celery
1 (finely diced)
Green bell pepper
1 (small, finely diced)
Jalapeno
1 (cored and finely diced)
Garlic cloves
4 (minced)
Salt
to taste
Pepper
to taste
Flour
3 (tablespoons)
Cajun seasoning
1 (tablespoon)
Gumbo file
1 (teaspoon)
Dried thyme
1/4 (teaspoon)
Crushed tomatoes
1 (cup)
Chicken broth
1 (cup)
Worcestershire sauce
2 (teaspoons)
Frozen shrimp
1/2 (lb, peeled and deveined)
Heavy cream
2 (tablespoons)
Chopped parsley
for garnish
Instructions
1
Preheat your oven to 425°F (220°C) and prepare the puff pastry shells according to package instructions, allowing them to bake until golden and puffy.
2
In a large skillet with high sides, heat 1 tablespoon of olive oil over medium-high heat. Add the diced chicken and sausage, sautéing until the chicken is cooked through and the sausage is browned, approximately 5 minutes. Remove from the skillet and set aside on a plate.
3
Lower the heat to medium and add the onion, celery, bell pepper, jalapeño, and garlic to the skillet. Season lightly with salt and pepper, then sauté until the vegetables are softened and fragrant, about 10 minutes.
4
Sprinkle the flour over the sautéed vegetables, stirring well to combine. Cook for an additional minute to eliminate the raw flour taste.
5
Gradually add the crushed tomatoes, chicken broth, and Worcestershire sauce to the skillet, followed by the Cajun seasoning, gumbo file, dried thyme, and ½ teaspoon of salt. Stir thoroughly and let the mixture simmer for 2-3 minutes to meld the flavors.
6
Return the cooked chicken and sausage to the skillet, continuing to simmer for another 3-4 minutes.
7
Gently fold in the shrimp, cooking for about 7-10 minutes until they turn pink and are just cooked through.
8
Finally, stir in the heavy cream and adjust seasoning with additional salt and pepper as needed.
9
Carefully scoop the delicious jambalaya filling into the warm and flaky puff pastry shells. Garnish with a sprinkle of chopped parsley before serving.
Nutrition Information
20g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Cajun Jambalaya Pot Pies?
They are a savory appetizer featuring a flaky puff pastry shell filled with a hearty blend of shrimp, andouille sausage, and chicken in a zesty Cajun sauce.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
What type of pastry is used for these pot pies?
The recipe uses 10-ounce packages of puff pastry shells.
What proteins are included in the filling?
The filling includes succulent shrimp, spicy andouille sausage, and tender chicken.
How do I prepare the puff pastry?
Preheat your oven to 425 degrees Fahrenheit and bake the shells according to the package instructions until golden and puffy.
What vegetables are in the Cajun Jambalaya Pot Pies?
The recipe calls for yellow onion, celery, green bell pepper, jalapeno, and garlic.
How long should I saute the chicken and sausage?
Saute the diced chicken and sausage for approximately 5 minutes until the chicken is cooked and the sausage is browned.
What is the purpose of adding flour to the vegetables?
Flour is sprinkled over the sauteed vegetables to help thicken the sauce.
How long do the vegetables need to cook?
The onion, celery, bell pepper, and jalapeno should be sauteed for about 10 minutes until softened.
What liquids are used for the Cajun sauce?
The sauce uses crushed tomatoes, chicken broth, Worcestershire sauce, and a small amount of heavy cream.
What seasonings give this dish its Cajun flavor?
Cajun seasoning, gumbo file, and dried thyme provide the signature flavor profile.
When should I add the shrimp to the mixture?
Shrimp should be folded in near the end and cooked for 7-10 minutes until they turn pink.
What is the protein content per serving?
Each serving contains 30g of protein.
How many carbohydrates are in a serving?
There are 20g of carbohydrates per serving.
What should I use as a garnish?
The pot pies are garnished with a sprinkle of chopped parsley.
Can I use frozen shrimp for this recipe?
Yes, the recipe specifically calls for 1/2 lb of frozen shrimp, peeled and deveined.
What temperature should the chicken be sauteed at?
The chicken and sausage should be sauteed over medium-high heat.
What kind of onion is recommended?
A small yellow onion, finely diced, is recommended.
How many garlic cloves are needed?
The recipe requires 4 minced garlic cloves.
Is there any dairy in this recipe?
Yes, the recipe uses 2 tablespoons of heavy cream.
How much gumbo file is used?
The recipe calls for 1 teaspoon of gumbo file.
How much chicken broth is required?
You will need 1 cup of chicken broth.
What size should the chicken be cut into?
The chicken tenders should be diced before cooking.
How much olive oil is used for sauteing?
One tablespoon of olive oil is used to start the saute process.
Do I need to core the jalapeno?
Yes, the jalapeno should be cored and finely diced.
How long do the sauce flavors need to meld?
Let the mixture simmer for 2-3 minutes after adding the seasonings and liquids to meld the flavors.
How much Cajun seasoning is added?
The recipe uses 1 tablespoon of Cajun seasoning.
Should the andouille sausage be cooked before dicing?
The recipe suggests using andouille sausages that are already cooked and then dicing them.
Is salt and pepper added to the vegetables?
Yes, the vegetables should be seasoned lightly with salt and pepper while sauteing.