Shrimp and Andouille Pot Pies
A luxurious seafood pot pie featuring succulent shrimp and spicy andouille sausage in a rich cream sauce, topped with flaky puff pastry. This elegant dish combines the flavors of the Louisiana coast with classic French technique.
Ingredients
- •1 sheet frozen puff pastry
- •½ cup heavy whipping cream
- •2 tablespoons all purpose flour
- •1 tablespoon butter
- •3½ cups sliced leeks
- •½ pound andouille sausage
- •2 cloves garlic
- •⅓ cup dry vermouth
- •1 package concentrated seafood stock
- •¼ teaspoon dried thyme
- •1 potato red-skinned potato
- •1½ pounds jumbo shrimp
- •
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
23 min
- 3.
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.
6 min
- 4.
Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.
5 min
