Shrimp and andouille sausage give these pot pies a Cajun flair. To keep the pastry crisp, the dough is baked separately from the filling.
Ingredients
Makes 4 pot pies
Step 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.
Step 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.
Step 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.
Step 4
Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.
Concentrated classic seafood stock is available at many fish markets and from amazon.com.
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Reviews (39)
Back to TopReally easy to make and great flavor. I added peas and carrots so it seemed more like a traditional pot pie and had some veggies. I would definitely make it again.
michele17
9/4/2018
I have made this a few times now. First time I went exactly by the recipe, and it was fabulous. But afterwards I started experimenting with the meat a bit. I used salmon instead of the sausage once, which was wonderful, and another time I used mackerel (and mushrooms) instead of the sausage and shrimp. This recipe is not only great as is, but it also wonderful if you feel like a different kind of meat in it. It's become one of my go-to recipes because it is so adaptable.
Anonymous
1/9/2015
Made this as written, minus the sausage (for vege-pescatarians). Very, very good. Since then I have re-made it and I feel there is more flavor, better balanced, if I add dried oregano as well as thyme (and I use a LOT of both - more than the recipe calls for) and crushed red pepper. Also during the final simmer I add some dry sac sherry, just to balance the flavors and add a little more depth, since I don't use the sausage. I make it with TJ's raw red wild-caught shrimp (reasonably priced and really wonderful) and scallops. Also now add asparagus as per the recommendation of another reviewer. Absolutely delicious!! People who are afraid of cream will not eat it, but everyone else raves. Oh--I also recommend TJ's organic cream, which is NOTHING BUT CREAM, no fillers.
kanter
Los Osos, CA
5/20/2014
Outstanding! Great flavors. The stock is the key to the flavor, make sure to use a good one or make your own from shrimp shells. Definitely a keeper.
mebecker
Coastal NC
11/8/2013
Delicious! I too make the stock from the shrimp shells but usually keep everything else as is. The recipe is very forgiving for adding or increasing ingredients. I like to bake off the pasty then drop it on top of a large pot..very impressive. Make sure you get a tasty andouille as this adds a tremendous amount of flavor to the pot pie. Try adding crab..my favorite.
nwemerys
WA
10/10/2013
Made this for a cold, yucky day in New Orleans; able to get gorgeous shrimp locally. Used local Chaurice sausage, homemade seafood stock it is a favorite of ours.
cosmiccook
NOLA
3/1/2013
Sooo good!! Will most certainly make this again. I used skinless turkey smoked sausage dusted with cajun spice to cut down on fat and cholesterol. Also dusted the shrimp with cajun spice. Perfect heat for us. Everything else the same.
Anonymous
Metro-Detroit
1/10/2012
Delicious and easy! I've made this both with the pastry baked on top and baked separately. On top it definitely gets mushy. Separately, it looks a little "assembled", but it tastes much better. This recipe lends itself well to adding the things you like; for example, I added chopped red bell pepper and peas. Yummy!
Stinea
Alexandria, VA
10/24/2011
Great dish, and fairly quick to put together. I like to saute the sausage separately to eliminate some of the fat, and add to each bowl just before putting in the oven. Delicious!
jmo63
Yorktown, VA
7/6/2011
I started by frying some applewood smoked bacon and then used a little of the rendered fat to cook the leeks. I also added some gin and rosemary to the stock and substituted grilled chicken for the shrimp. I crumbled the fried bacon over the pies before adding the puff pastry and baking...amazing. One of the best comfort recipes I've come across.
blonder9090
Denver, CO
5/15/2011
This is one of the best meals I have ever made. Absolute deliciousness.
alifirefly
Stuart, FL
4/3/2011
味道很好,锅派一起老鼠her quickly. However, I had substantial modifications: 1/2C onions (in place of leeks), sherry wine, omitted sausage, tossed the shrimp in seasoning prior to combining & cooked in a caserole dish with triangles of puff pastry on top. Yum! Next time, would love to add scallops and/or lump crab!
Anonymous
NJ
2/20/2011
OMG this was great! easy turned as described in other reviews. I followed pretty much to the letter except I add 1/2 teaspoon of Penzeys Cajon spice mix to give it a lill more punch...but it was great without it, I just dig the extra KICK
BigDog622
1/7/2011
I doubled this recipe to feed 10 adults and it was the perfect amount. It was delicious and elegant. I had to cut the pastry into 10 pieces and then plated them individually. I made no substitutions except for the seafood stock, which I bought already constituted. Everyone loved it and I will make it again.
blueeyesdv1
Greensboro, NC
10/10/2010
我试着一半的配方对于两人来说,和这nk I put too much sausage in versus shrimp, so it was a bit sausage heavy -- and a bit salty (and I LOVE my salt). My husband loved the idea of baking the top first, but said he'd prefer no sausage at all. Maybe I'll modify and try again (Chicken pot?).
Anonymous
Los Angeles
3/6/2010
