The Savory Side of Pie

Shrimp and Andouille Pot Pies

From: bon appetit

Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling.

makes 4

Recipe by Jeanne Thiel Kelley

Photograph by Elinor Carucci

 
 

 

 

 

 

 

 

Ingredients

  • ingredient tip

    Concentrated classic seafood stock is available at many fish markets and from amazon.com.

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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Shrimp Slideshow.

Read More http://www.bonappetit.com/recipes/2009/03/shrimp_and_andouille_pot_pies#ixzz1bwZRlUnw

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Categories: Savory Pies | Leave a comment

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