The Rolie Polie Olie Recipe
Our house-made, New Orleans style Pierogies topped with jambalaya topped with fresh grilled shrimp.
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Ingredients
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Pierogies
Jambalaya
Garnish
Method
Pierogies
- 1
Make the Dough
In a large bowl, combine the flour and salt. Gradually add water, mixing until the dough comes together. Knead on a floured surface until smooth, about 5-7 minutes. Cover with a damp cloth and let rest for 30 minutes.
- 2
Prepare the Filling
Boil the diced potatoes in salted water until tender, about 15 minutes. Drain and mash the potatoes in a bowl. Mix in the softened cream cheese and 1 tablespoon of butter until smooth. Let it cool.
- 3
Form the Pierogies
Roll out the rested dough on a floured surface to about 1/8 inch thick. Cut circles (about 3 inches in diameter) using a cookie cutter. Place a spoonful of the potato filling in the center of each circle, fold over, and seal the edges with a fork.
- 4
Cook the Pierogies
Bring a large pot of salted water to a boil. Add the pierogies and cook for about 5-7 minutes until they float to the surface. Remove with a slotted spoon and set aside.
Jambalaya
- 5
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
- 6
Add Sausage and Garlic
Stir in the sliced andouille sausage and minced garlic. Cook until the sausage is browned, about 5 minutes.
- 7
Combine Ingredients
Add the diced tomatoes (with juice), chicken broth, cajun seasoning, and rice to the skillet. Stir well and bring to a simmer.
- 8
Cook the Jambalaya
Cover and cook on low heat for about 20 minutes, or until the rice is tender and the liquid is absorbed. Add the shrimp and cook for an additional 5 minutes or until the shrimp are pink and cooked through.