Jambalaya Pot Pies

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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