Jambalaya Pot Pie

Alright friends, listen up. I’ve got a dish that’s like a Mardi Gras party in a bowl, cuddled under a flaky blanket. Meet the Jambalaya Pot Pie. It combines the hearty, spicy goodness of jambalaya with the comforting vibes of a classic pot pie. If that doesn’t make your taste buds dance, I don’t know what will. Whether it’s snowing outside or you’re just in need of a hug in food form, this is the recipe you need to dive into.

Oh man, this Jambalaya Pot Pie has become the wildcard in our house. My husband? Obsessed. I think he’d marry it if he could, no joke. And the little ones? Well, they’re always in for anything that involves a “pie” in the name. We’ve gotten used to the spicy, jambalaya kick with that surprise flaky pastry top, and it’s become a staple whenever we need something festive and fun at the dinner table. I remember the first time I whipped this up, I forgot the pastry completely and we had jambalaya soup, but guess what? They still loved it!

Why You’ll Love This Jambalaya Pot Pie

– It’s like a crazy food adventure without leaving home. You get to eat a whole festival in a dish!
– It’s got that perfect “heat” that makes everything else taste boring by comparison.
– Your leftovers (if there are any) might just be even better cold at midnight.

How to Make It

Alright, here’s the game plan for this zesty wonder. Take a deep breath, and just roll with it. Who needs perfection when we’ve got pure yumminess on the horizon? Start by heating a hefty glug of oil in a pot. Add in your holy trinity of onion, bell pepper, and celery. Let ‘em sweat a bit while you dance around tossing in some garlic, sausage, and whatever spice you grab first (hopefully the right one). Remember, we’re aiming for flavor fireworks here.

Then, slip in your chicken and shrimp — and pray you didn’t burn the chicken while explaining TikTok recipes to curious little ears. Stir in diced tomatoes, a handful of rice, and let everything mingle like they’re at a jazz club. Right when you’re thinking “delicious stew,” drape it with a glorious puff pastry, toss it in the oven, and pray to the pie gods for flaky success. If I can do it, you can too, trust me.

Ingredient Notes

– Chicken: You need this for substance, unless you’re calling it “Empty Bowl Surprise.”
– Sausage: Seriously, don’t skip it. It’s like Jambalaya law or something.
– Shrimp: These little guys mean business — but watch out, overcooked shrimp is basically rubber.

Recipe Steps:

1. Heat oil in a pot and sauté onion, bell pepper, and celery until soft.
2. Add garlic, sausage, chicken, and shrimp, and cook until chicken is browned.
3. Stir in diced tomatoes, rice, and seasonings.
4. Transfer the mixture to a baking dish, and cover it with puff pastry.
5. Bake until the pastry is golden brown.

What to Serve It With

Tips & Mistakes

Keep an eye on your pastry; burnt turns into “artsy charred.” And shrimpy rubber is not on anyone’s menu.

Storage Tips

Shove the leftovers in the fridge, and nibble them cold when no one’s looking. Or, be fancy and warm it up. Leftovers for breakfast? You’re living right.

Variations and Substitutions

Look, I’m notorious for swapping ingredients on a whim. No shrimp? Try some tofu or just double down on chicken. Honey instead of sugar? Yep, done that. No one noticed (except maybe the dog). Out of puff pastry? Major bummer, but do a mash potato crust — talk about fusion!

Frequently Asked Questions

Jambalaya Pot Pie

A comforting twist on classic jambalaya, baked inside a flaky pot pie crust, perfect for a hearty dinner.

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Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups uncooked long grain rice
• ▢ 1 pound andouille sausage sliced
• ▢ 1 pound boneless chicken thighs cut into bite-size pieces
• ▢ 1 cup celery chopped
• ▢ 1 cup bell pepper chopped, preferably green
• ▢ 1 cup onion diced
• ▢ 3 cloves garlic minced
• ▢ 14.5 ounces diced tomatoes canned
• ▢ 2 cups chicken broth
• ▢ 1 teaspoon smoked paprika
• ▢ 0.5 teaspoon cayenne pepper
• ▢ 1 teaspoon dried thyme
• ▢ 1 pound pie crust store-bought or homemade

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C).
• In a large skillet, cook andouille sausage over medium heat until browned; remove and set aside.
• In the same skillet, add chicken pieces and cook until browned; set aside with sausage.
• Add celery, bell pepper, onion, and garlic to the skillet; sauté until softened.
• Stir in diced tomatoes, chicken broth, smoked paprika, cayenne pepper, and thyme; bring to a simmer.
• Add rice, cooked sausage, and chicken back to the skillet; simmer until rice is partially cooked, about 15 minutes.
• Transfer the jambalaya mixture into a baking dish and cover with pie crust; seal edges.
• Cut slits in the crust to vent steam and bake for 30 minutes until golden brown.
• Let cool for 10 minutes before serving.

Notes

For extra flavor, garnish with chopped green onions and hot sauce before serving.