Shrimp and Andouille Pot Pie

By LRay

Ingredients

• 4 4 4 tablespoons unsalted butter
• 4 4 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well
• 6 6 6 ounces andouille sausage, quartered lengthwise and chopped
• 4 4 4 garlic cloves, thinly sliced
• 1/2 1/2 1/2 cup all-purpose flour
• 2/3 2/3 2/3 cup dry vermouth
• 4 4 4 cups fish stock
• 2 2 1/2-inch medium Red Bliss potatoes, cut into 1/2-inch cubes
• 1 1 8 pound 8 ounces rock shrimp
• 2 1 Topping 2 packages (14 ounces each) frozen puff pastry, preferably Dufour (dufourpastrykitchens.com), thawed All-purpose flour, for surface 1 large egg, lightly beaten for egg wash
• 2 2 2 packages (14 ounces each) frozen puff pastry, preferably Dufour (dufourpastrykitchens.com), thawed
• All-purpose flour, for surface
• 1 1 1 large egg, lightly beaten for egg wash

Details

Servings 8
Preparation time 35mins
Cooking time 70mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.

Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.

Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.

Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.