Jambalaya Pot Pies - cooking recipe

Ingredients

2 (10 ounce) packages puff pastry shells
olive oil
2 cooked andouille sausages, diced
1/2 lb chicken tenders, diced
1 small yellow onion, finely diced
1 celery, finely diced
1 small green bell pepper, finely diced
1 jalapeno, cored and finely diced
4 garlic cloves, minced
salt
pepper
3 tablespoons flour
1 tablespoon cajun seasoning
1 teaspoon gumbo file
1/4 teaspoon dried thyme
1/2 teaspoon salt
1 cup crushed tomatoes
1 cup chicken broth
2 teaspoons Worcestershire sauce
1/2 lb small uncooked frozen shrimp, peeled and deveined
2 tablespoons heavy cream
chopped parsley, for garnish

Preparation

Prepare the oven to 425 F and prepare the puff pastry shells according to package instructions.
Meanwhile, heat 1 tablespoon of olive oil in a large skillet with high sides over medium high heat.
Add the chicken and sausage and saute until chicken is cooked through and sausage is browned, about 5 minutes. Transfer to a plate and set aside.
Reduce heat to medium and add the onion, celery, bell pepper, jalapeno, and garlic. Season with salt and pepper and saute until softened, about 10 minutes.
Sprinkle the flour over the vegetables and stir to combine, cooking for about 60 seconds.
Add the crushed tomatoes, chicken broth, Worcestershire, Cajun seasoning, gumbo file, thyme, and 1/2 teaspoon salt.
Stir and let simmer for 2-3 minutes.
Add chicken and sausage back in and continue to simmer for 3-4 minutes.
Add shrimp and let cook gently for about 7-10 minutes until the shrimp are just cooked through.
Stir in the heavy cream. Season with salt and pepper.
Scoop into warm puff pastry shells and garnish with chopped parsley.