Shrimp and Andouille Pot Pies

By tulawdog

Ingredients

• 1 * 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/2 * 1/2 cup heavy whipping cream
• 2 * 2 tablespoons all purpose flour
• 1 * 1 tablespoon butter
• 3 1/2 * 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 * 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
• 2 * 2 large garlic cloves, minced
• 1/3 * 1/3 cup dry vermouth or dry white wine
• 1 * 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 * 1/4 teaspoon dried thyme
• 1 * 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
• 1 1/2 * 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Preparation

Step 1

get the epicurious iPhone app
Close
12 issues (one year) of Bon Appetit for just $12 plus $3 shipping and handling

*plus applicable sales tax
First Name

Last Name

Address 1

Address 2

City

State
Zip

E-mail

Privacy Policy Orders Outside the USA
subscribe to Bon Appétit

Recipes & Menus ›

* print
print
o full page
o full page w/ photo
o 3x5 card
o 4x6 card
o shopping list

* e-mail
o e-mail
o recipe
o shopping list
* font size: A A A

See all recipes on epicurious.com
Shrimp and Andouille Pot Pies

Bon Appétit | March 2009

by Jeanne Thiel Kelley

*
recipe
*
reviews (21)
*
photo
*
my notes

user rating

95% would make it again
user rating

user rating:
4 forks
rate this recipe review this recipe
at a glance

main ingredients Sausage, Shrimp, Leek, Vermouth, Milk/Cream, Phyllo/Puff Pastry Dough

cuisine Cajun/Creole

dietary considerations High Fiber
new
see all about:

* Entertaining

more resources
Food Dictionary cooking videos
Shrimp and Andouille Pot Pies enlarge image

yield: Makes 4 pot pies
Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling.
subscribe to Bon Appétit
Ingredients

* 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
* 1/2 cup heavy whipping cream
* 2 tablespoons all purpose flour
* 1 tablespoon butter
* 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
* 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
* 2 large garlic cloves, minced
* 1/3 cup dry vermouth or dry white wine
* 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
* 1/4 teaspoon dried thyme
* 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
* 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

print a shopping list for this recipe
Preparation

Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. DO AHEAD: Can be made 1 day ahead. Wrap airtight and store at room temperature.

Preheat oven to 400°F. Whisk cream and flour in small bowl. Melt butter in large skillet over medium heat. Add leeks and sauté until tender, about 10 minutes. Add andouille and garlic and sauté 4 minutes. Add vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.

Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.