New Orleans Pot Pie -

New Orleans Pot Pie

New Orleans Pot Pie

Recipe by Chef Casey Shiller
St. Louis Community College-Forest Park
Yield: Six – 10 ounce servings

For the Pot Pie Filling:
½ Tablespoon Vegetable Oil
2 ounces Andouille Sausage
8 ounces Diced Tomatoes
4 ounces Diced Onion
2 ½ ounces Diced Green Pepper
2 ½ ounces Diced Celery
2 ½ ounces Sliced Fresh Okra
1 ¾ ounces Finely Sliced Scallions
¼ ounce Chopped Garlic
2 ½ ounces All Purpose Flour, Baked until golden brown
1 ½ quart Chicken Broth
2 teaspoons Cajun Seasoning
10 ounces Shrimp, peeled, deveined, and chopped
4 ounces Chicken, pre-cooked and pulled
4 ounces Crawfish Tail Meat

• Heat vegetable oil in heavy bottomed soup pot
• Add andouille sausage, sauté about 1 minute
• Add all of the vegetables, sauté 5 to 7 minutes until tender
• Add flour to the mixture and cook for 1 minute, stirring constantly
• Gradually add chicken broth, stirring to remove lumps
• Add cajun seasoning
• Simmer for 15- 20 minutes
• Add shrimp, chicken, and crawfish

For the Pot Pie Crust:
2 pieces Pre-rolled prepared pie dough
2 Tablespoons Cajun Seasoning
1 ounce Finely Sliced Scallions
(as needed) Flour for rolling

• Sprinkle counter lightly with flour
• Sprinkle pie dough with seasoning and scallions
• Use rolling pin to imbed seasoning and scallions into dough
• Cut circles of dough large enough to fit over ramekins
• Using a dry brush, remove excess flour
• Place aside for assembly

For assembly:
12 ounces Precooked White Rice
2 ounces Melted Butter

To assemble and bake the Pot Pies:
• Portion rice into ramekins
• Portion New Orleans Pot Pie Filling into ramekins
• Top ramekins with pie crust, sealing edges of dough onto the ramekins
• Brush with melted butter
• Make two small slits into top of crust with paring knife
• Bake at 350ºF until crust is golden brown and set, approximately 15 minutes

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