This Cajun twist on a pot pie is a lot easier than it looks! I made it a couple nights ago for my Dad and you should have seen us trying to lick the bowls!
Ingredients:Â
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
2 tablespoons butter
3 sliced leeks (white and pale green parts only; 3 large leeks)
1/2 pound andouille sausage, cut into 1/2-inch cubes
3 large garlic cloves, minced
1/2 cup dry white wine
2 cups bottled clam juice
1/4 teaspoon dried thyme
1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
1 or 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces
Preheat oven to 400°F. Roll out pastry on floured surface to 12-inch square. Flip a small bowl upside down and cut out four 5 1/2-inch rounds. Place on parchment-lined baking sheet; bake until golden, about 15 minutes. Cool on sheet. (you can do this 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 white wine; simmer until liquid evaporates, about 3 minutes. (this will deglaze the pan and make it smell so good!) Add clam juice, potatoes and thyme. Bring to simmer. Then cook uncovered until potatoes are 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 2-3 minutes. (Don't overcook shrimp!) 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.
*If you like it extra spicy, add a little cayenne to it- but the andouille has spices in it.
Recipe Credit:Â Bon Appetit Magazine- with some of my own alterations