Jambalaya Pot Pie

Jambalaya Pot Pie

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"This recipe was inspired by a dish I used to order when I worked at the American Cafe. I finally was brave enough to give it a try, and it's pretty close! Use whatever veggies and meats you love. This is what resembles the original recipe, but don't be afraid to try something different."
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1 h 45 m servings 753 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 753 kcal
  • 38%
  • Fat:
  • 46.9 g
  • 72%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1326 mg
  • 53%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. 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.
  2. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie dish.
  3. 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 Cajun seasoning to taste. When sauce has thickened enough to coat the back of a spoon, remove from heat.
  4. 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.
  5. 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.
  6. Bake in the preheated oven until the crust is flaky in the center and golden brown, 20 to 30 minutes.



I have always loved ordering this dish from Silver Spoons, and find this recipe very similar. It is labor intensive bu so tasty, and looks beautiful--a good company meal!

Very good! Lot's of little steps but this will be my go to dinner party dish. We have a shellfish allergy so I omitted the shrimp and increased the sausage. Used can chicken since I had it on ha...

Absolutely delicious! This will become a regular item on my menu!

I saw a seafood mix of shrimp, crab and calamari when I went to buy shrimp and decided to try that instead of just shrimp. Adding the crab was a good choice but not so much for the calamari. O...

Thiss recipe is amazing! made one these and a reg chicken pot pie because I wasn't sure if my kids would like it. This pie was devoured and loved by my husband and kiddos! Definitely a keeper

Takes some work to make but worth it. First time I've tried something like this. I don't experiment with seafood much. It's delicious and packed with flavor. The shrimp gives it just the right c...

Delicious! I made a few substitutions based on what I had on hand (increased chicken and sausage because I had no shrimp). If you use the kind of Creole seasoning with salt, be careful not to ...

This recipe is amazing and while it does seem to be a bit of work...it is amazing...I have been making this at least once a month for over a year now....I make two at the same time (it costs abo...

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