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Prep Time:
20 mins
Cook Time:
50 mins
Rest Time:
15 mins
Total Time:
1 hr 25 mins
Servings:
4
Yield:
4 pot pies
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Ingredients
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1 pound Andouille or smoked sausage, cut into halfmoon slices
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2 red bell peppers, finely chopped
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1 green bell pepper, finely chopped
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1 yellow onion, finely chopped
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3 celery stalks, finely chopped
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1/2 cup unsalted butter, cubed
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1 tablespoon Old Bay seasoning
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2 teaspoons chicken bouillon
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1 teaspoon garlic powder
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1 teaspoon gumbo file
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1 teaspoon kosher salt
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1 teaspoon freshly ground black pepper
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2 tablespoons tomato paste
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1/2 cup all purpose flour, plus more for surface of table
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1/2 cup canned tomatoes
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4 cups chicken broth
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hot sauce or cayenne pepper to taste (optional)
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1 pound peeled and deveined shrimp
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2 (6-ounce) cans lump crabmeat
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2 sheets puff pastry, thawed
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1 large egg yolk, lightly beaten
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1 tablespoon water
Directions
Preheat the oven to 375 degrees F (190 degrees C). Set a large stock pot or Dutch oven over medium-high. Add sausage and cook, stirring occasionally, until browned, about 3 minutes. Remove sausage using a slotted spoon. Do not wipe pot clean.
Add red and green bell peppers, onion, celery, and butter. Cook, stirring occasionally, until softened, about 3 minutes. Season with Old Bay seasoning, bouillon, garlic powder, gumbo file, salt, and pepper. Cook, stirring, until fragrant, about 30 seconds. Stir in tomato paste until mixture is well coated. Add flour and cook, stirring occasionally, until fragrant and nutty smelling, 1 to 2 minutes.
Stir in canned tomatoes and chicken broth, and increase heat to high. Bring mixture to a boil, reduce heat, and simmer undisturbed until filling has thickened, 15 to 20 minutes.
Return sausage to pot with shrimp, and crabmeat. Cook, stirring occasionally, until shrimp is bright pink and cooked through, about 6 minutes. Season with hot sauce or cayenne to taste, if desired. Remove from heat and allow to cool until ready to use.
Roll out puff pastry on a lightly floured surface to 1/4-inch thickness. Cut out two 6-inch wide round circles. Repeat with second puff pastry sheet. Whisk together egg yolk and 1 tablespoon of water in a small bowl until smooth.
Fill 4 (16-ounce) ramekins with 2 cups of creole pot pie filling. Top each with puff pastry circles and brush all over with egg wash. Cut 3 to 4 venting slits in the middle of each pastry circle and set ramekins on a large-rimmed baking sheet.
Bake in the preheated oven until puff pastry is golden brown, about 20 minutes. Remove from oven and allow pies to cool for 15 minutes before serving.
Peyton Beckwith
I Made It
Nutrition Facts (per serving)
1036
Calories
67g
Fat
44g
Carbs
65g
Protein
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Nutrition Facts
Servings Per Recipe
4
Calories
1036
% Daily Value *
Total Fat
67g
86%
Saturated Fat
27g
137%
Cholesterol
550mg
183%
Sodium
4395mg
191%
Total Carbohydrate
44g
16%
Dietary Fiber
5g
17%
Total Sugars
14g
Protein
65g
130%
Vitamin C
248mg
275%
Calcium
282mg
22%
Iron
5mg
26%
Potassium
1614mg
34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
