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.