Cajun French: recette (ru-set) – recipe
Pot Pie is a comfort food for most southerners as well as many others. While pot pie isn’t necessarily a Cajun dish, we are taking it to a Cajun level. Our pot pie is made with red beans and rice topped with cornbread along with lots of Cajun ingredients. Our red beans and rice are going up a notch to make a one dish meal. This may just become one of your favorite comfort foods.
Mais C’est Bon!
Enjoy!!
Ingredients:
I can Creole creamy red beans – 16 oz – we use Blue Runner
1 box Jiffy cornbread
Olive oil
Butter
Onion
Bell pepper
1 rib celery
2 cloves garlic
2 oz smoked sausage
Cajunville seasoning
Cayenne
½ cup chicken broth
6 oz Andouille
1 cup raw rice
Sour cream
1 egg
Milk
Cane Syrup
Sweet & Hot Jalapeno slices
Equipment:
Cutting board
Sharp knife
Measuring cups and spoons
Can opener
Mise en Place bowls/plates
Deep skillet – at least 2”
Pot for cooking rice
4 – 8 oz ramekins or equivalent baking pan
Cooking spoon
Tasting spoon
Rubber spatula
Small spoon
Whisk
Bowl for cornbread batter – 1 ½ – 2qt
2 ½ oz scoop
Serving utensils
Mise en Place:
Open red bean can
½ cup onions, diced
½ cup bell pepper, diced
¼ cup celery, diced
2 cloves garlic, minced
2 oz, approximately ½ cup, smoked sausage – ½” cube
2 oz, approximately ½ cup, andouille – ½” cube
Andouille rounds, approximately ⅛”. 1 per ramekin
Cooked rice
½ cup chicken broth
½ cup sour cream
⅓ cup milk
¼ cup melted butter
1 Tbl butter
2 Tbl finely chopped hot & sweet jalapenos
1 egg
Olive oil
Cajunville seasoning
Cayenne
1 box jiffy cornbread mix
Butter for ramekins
Topping:
Sour cream
Milk
Cane syrup
Salt
Directions:
Cornbread:
Add egg to bowl and whisk
Add ⅓ cup milk
¼ cup melted butter
Whisk to combine
Add ½ cup sour cream
Whisk to combine
Add Jiffy mix and whisk
Fold in 1 Tbl sweet & hot jalapeno
Set aside
Red Beans:
Heat skillet to medium to medium high
Add 1 Tbl olive oil
1 Tbl butter
Melt and heat
Add ½ cup onions
½ cup bell pepper
¼ cup celery
Saute for 3 minutes
Add 2 cloves minced garlic
Saute for 2 minutes
Add 2 oz smoked sausage, about ½ cup
Saute for 3 minutes
Add red beans
Combine
Add 3 oz chicken broth
Combine
Consistency should be gravy like yet not too thin
When satisfied with consistency
Add ½ tsp Cajunville seasoning
⅛ tsp Cayenne
Mix well and taste for seasoning, adjust if necessary
Simmer bean mixture for about 20 minutes
While simmering
Preheat oven to 350 convection or 375 conventional
Ramekins:
Butter ramekins or other baking dishes
Add 2 Tbl cooked rice to each ramekin
Place 5 Tbl red bean mixture over rice
Divide andouille between ramekins and place on beans
Place 1 lg scoop of cornbread batter over sausage
Bake at 350 for 25 minutes or until brown and knife comes out clean
Remove from oven and let cool for about 10 minutes
While baking make sauce/topping
Topping:
To a small bowl, add
2 Tbl sour cream
2 tsp milk
1 ½ tsp cane syrup
Pinch salt
Whisk
Serve
After cooling drizzle topping
Enjoy!
