Thursday, June 28, 2012

Jambalaya Pie

Slap Ya Mama Jambalaya Pie 
by Willie Simmons

Make all the individual components that make up this tasty pie (recipes follow). Place 1” rice on bottom of 9” cast iron skillet. Pour jambalaya over rice to fill skillet. Cover with crust and trim to edges of skillet. Cut 3 slits into crust. Bake at 400 for 15 minutes or until brown. 

by Willie Simmons

1 cup uncooked long grain rice
2 cups water

Boil water, mix in rice, cover and simmer on low for 20 minutes.

by Willie Simmons
Adapted from Treebeards

2 Bell Peppers cut into 1” squares
2 Onions cut into 1” squares
6 Celery stalks cut into 1” slices
1 pound Andouille (or your favorite brand) Sausage cut into ½” slices
1 28 ounce can Whole Tomatoes with juice broken into small pieces
1 Tablespoon Slap Ya Mama Hot Cajun Seasoning
½ teaspoon Thyme
1 pound Chicken Breasts cut into 1” cubes
1 Tablespoon Vegetable Oil

Sprinkle chicken with spices and rub into chicken. Let rest for 30 minutes. Brush baking sheet with oil and arrange chicken so cubes are not touching. Bake chicken at 350 until brown, about 30 minutes. Set aside. 

Brown sausage then mix in vegetables, stir in seasoning and tomatoes. Simmer for 30 minutes. Add chicken to jambalaya. Simmer another 5 minutes.

Pie Crust
by Willie Simmons
Adapted from this

1 ½ cups of Shortening
2 teaspoons Slap Ya Mama Hot Cajun Seasoning
3 cups All Purpose Flour
1 beaten Egg
1 Tablespoon Vinegar
5 Tablespoons Water

Mix flour and SYM. Mix shortening into flour with a wire pastry cutter until mixture resembles small pebbles. Mix egg, vinegar and water in a bowl until blended. Pour into dough and mix until combined. Place half of dough in gallon ziplock and roll flat with rolling pin. Let chill, overnight preferably.

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