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Jambalaya Stuffed Pastry

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!

Ingredients

For Pastry

  • 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

For 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

Instructions

  1. Heat oven to 325 degrees F.
  2. 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 triangle shape.
  3. 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.
  4. 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.
  5. 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 enjoy.

Serves 8.

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 and cornstarch.

Recipe and photo credit: SlapYaMama.com


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