Shrimp and Andouille Pot Pie
  • 1 sheet frozen puff pastry
  • 1/2 cup heavy cream
  • 2 tbsp flour
  • 2 leeks, chopped
  • 1/2 bell pepper, chopped
  • 2 stalks celery, chopped
  • 1 link andouille sausage, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 2 cups chicken broth
  • 1/4 teaspoon dried thyme
  • 1/4 tsp cayenne pepper
  • 1 cup cubed red bliss potatoes
  • 1/2 pound shrimp
  • salt & pepper, to taste

Preheat oven to 400°. Cut out pastry rounds to fit bowls. Place on parchment-lined baking sheet and bake about 15 minutes, or until golden.

Whisk cream and flour in small bowl. Heat skillet and add a drizzle of olive oil. Sauté leeks, celery, and bell pepper until tender, about 10 minutes. Add andouille and garlic and sauté until sausage colors.

Add wine and simmer until liquid evaporates. Add chicken stock and and thyme. Bring to simmer. Add potato and cook uncovered until tender.

Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer about 3 minutes.

Add salt and pepper, to taste

Divide hot filling among oven-proof bowls. Top each with pastry round. Bake until filling bubbles, about 10 minutes.