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Monday, May 23, 2016

jambalaya pot pie

Ingredients

  • Servings: 1
  • 1/2 cup uncooked white rice
  • 3/4 cup water
  • 2 italian sausage links
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • 3 tablespoons seasoning, or to taste
  • 1 cup cooked chicken meat, shredded
  • 3 drops liquid smoke flavoring, or to taste
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, minced, or more to taste
  • 1/2 cup uncooked shrimp - peeled, deveined, and tails removed
  • 2 sheets frozen puff pastry, thawed
  • 1 beaten egg

Recipe

    Preparation Time: 45 mins Cook Time: 1 hr

    Ready Time: 1 hr 45 mins

  • 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.
  • preheat oven to 400 degrees f (200 degrees c). grease a 9-inch pie dish.
  • 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 seasoning to taste. when sauce has thickened enough to coat the back of a spoon, remove from heat.
  • 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.
  • 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.
  • bake in the preheated oven until the crust is flaky in the center and golden brown, 20 to 30 minutes.

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