Shrimp and Andouille Pot Pie

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 4

Ingredients: 
  • 1 sheet frozen puff pastry (half of 16-ounce package 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
  • 3½ cups sliced leeks (white and pale green parts only; from 3 large)
  • 1/2 lb 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 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
  • 1/2 cup chopped green onions
  • 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

Shrimp and Andouille Pot Pie 

Click image to enlarge
Method: 

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. 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 white wine or vermouth; simmer until liquid evaporates, about 3 minutes. Add seafood stock mixture and thyme. Bring to simmer. Add potato and green onion and cook uncovered until potato is 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.

 

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