Jambalaya Tartlets

Jambalaya Tartlets

These beautiful Jambalaya Tartlets are topped with shrimp and fresh parsley.

Jambalaya Tartlets
  • 1½ (14.1-ounce) packages refrigerated pie dough (3 sheets)
  • 2 tablespoons olive oil
  • ¼cup chopped sweet onion
  • ¼ cup chopped green bell pepper
  • ¼cup chopped celery
  • ½ cup chopped chicken thigh meat
  • ½cup chopped Andouille sausage
  • 2 cups low-sodium chicken broth
  • 1 cup long-grain rice
  • ½ cup chopped seeded tomato
  • 1 bay leaf
  • 1 teaspoon chopped garlic
  • 1 teaspoon Creole seasoning*
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot pepper sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 dozen medium shrimp, peeled and deveined, with tails on
  • Garnish: minced fresh parsley, 12 fresh parsley leaves
  1. Preheat oven to 450°.
  2. On a lightly floured surface, unroll pie dough. Using a 4½-x-2
¼-inch tartlet pan as a guide, cut 12 shapes from dough. Lightly spray 12 tartlet pans with cooking spray. Press dough shapes into prepared tartlet pans, trimming excess as necessary. Using the large end of a chopstick, press dough into indentations in sides of tartlet pans.
  3. Place tartlet pans on a rimmed baking sheet. Refrigerate for 30 minutes.
  4. Prick tartlet dough with a fork to prevent puffing during baking.
  5. Bake until golden brown, approximately 7 minutes. Let cool completely.
  6. Remove from tartlet pans, and store in an airtight container until needed.
  7. In a large nonstick sauté pan, 
heat olive oil over medium-high heat. Add onion, bell pepper, celery, chicken, and sausage. Reduce heat to medium-low, and cook until vegetables are tender, stirring often. Add chicken broth, rice, tomato, bay leaf, garlic, Creole seasoning, Worcestershire sauce, hot pepper sauce, salt, and black pepper, stirring to combine. Increase heat, and bring mixture to a boil. Reduce heat to a simmer, cover pan, and cook until rice is done, 15 to 20 minutes. Add shrimp to pan during the last 5 minutes of cooking time. (Shrimp are done when pink and opaque.)
  8. Spoon warm rice mixture into tart shells, arranging shrimp decoratively on top.
  9. Garnish each with minced parsley and a parsley leaf, if desired.
  10. Serve immediately.
Make Ahead Tip: Jambalaya can
be made a day in advance, placed in a covered container, and refrigerated. Warm gently before filling tartlet shells. Tartlet shells can be made early on the day they are to be used.

*We used Tony Chachere’s Creole Seasoning.

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