Jambalaya Stuffed Pastry
Stuffed with jambalaya and topped with a crawfish sherry cream sauce, this
unique take on a pastry dish is just delicious. Enjoy!
- 8 square pastry sheets, 4 x 4 inches
- Slap Ya Mama Jambalaya Dinner Mix, cooked according to box directions
- 3 eggs
- 1 tablespoon sherry wine
- 8 leaves fresh basil, thinly sliced for garnish
Crawfish Sherry Cream Sauce
- 3/4 pound crawfish tail meat, strained and juices reserved
- 3 cloves garlic, minced
- 1 large shallot, minced
- 1 tablespoon brandy, optional
- 2 cups sherry wine
- 2 cups vegetable broth
- 1/2 cup heavy whipping cream
- 3 tablespoons unsalted butter
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- Heat oven to 325 degrees F.
- Pastry: Roll out pastry sheets and cut them in even squares, about 4 x 4 inches. Add
a spoonful of prepared Slap Ya Mama Jambalaya Dinner Mix right in the middle of
each pastry sheet. Fold the square pastry from corner to corner, making a
- In a small bowl, combine eggs and 1 tablespoon of sherry wine; mix well to
make an egg wash. Brush each folded pastry with egg wash. Place pastries on a
baking sheet and bake at 325 degrees F for 10 minutes or until golden brown.
- Crawfish Sherry Cream Sauce: In a saucepan over medium heat, add 1 tablespoon of butter, garlic, shallots
and sauté for 2 minutes. Add brandy and flambé (ignite) (optional). Add sherry
wine and about a 1/4 cup of the juices reserved from the package of crawfish;
cook until reduce by half. Add vegetable broth and heavy whipping cream and cook
until reduced by half. When the sauce is at a smooth consistency, stir in
remaining butter and mix well. Serve as soon as possible.
- Plating: Place a baked pastry on a plate and generously spoon the crawfish
sherry cream sauce over the top of the pastry. Top pastry with basil, serve and
Hint: If sauce is too thick, thin it out with a little chicken broth. If
sauce is too thin, thicken it up with a slurry, 50/50, mixture of sherry wine
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