Jambalaya Pot Pie Recipe - Allrecipes.com
Jambalaya Pot Pie Recipe
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Jambalaya Pot Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch pie Change Servings
  • PREP

    45 mins
  • COOK

    1 hr

    1 hr 45 mins


  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.
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Reviews More Reviews

Apr 19, 2011

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!

Aug 25, 2011

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 hand. Also decreased the seasoning by half and it was still flavorful with a big kick.

Jan 20, 2012

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

Oct 16, 2012

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. Other than that, I went by the recipe exactly and everyone thought it was pretty good.

Apr 16, 2015

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 consistency. I see that someone used a mix of shrimp, crab, and calamari. I think I might have to add the crab along with the shrimp next time and see how it works out.

Nov 13, 2014

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 use the full 3 Tbs; it will be too salty. I may try steaming the sausage with the rice next time to save a pan. I baked the dish for 25 minutes, which left the bottom crust doughy. I think I will try baking the bottom for a bit before adding the filling next time. I will definitely be making this again! Thanks for sharing!

Nov 11, 2013

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 about the same) and freeze one for later or if company stops by....Once you have made it a few times it is a snap and takes very little time at all....especially if you plan to have leftovers through out the week as ingredients...I have also used prepackaged pie crust instead of the puff pastry so I don't have to wait for thawing...overall this is just an excellent recipe...


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  • Calories
  • 753 kcal
  • 38%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 46.9 g
  • 72%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 1326 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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