Name: Shrimp and Andouille Pot Pies
Yield: Makes 4 pot pies
Ingredients: 1 sheet frozen puff pastry (half of 16-ounce packag e 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; 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large); 1/2 pound 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 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes; 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

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Shrimp and Andouille Pot PiesElinor Carucci

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

Ingredient tip:

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

Recipe notes

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