SHRIMP AND ANDOUILLE POT PIES

Shrimp and Andouille Pot Pies image

Provided by Jeanne Thiel Kelley

Yield Makes 4 pot pies

Number Of Ingredients 12

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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

Steps:

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.
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.
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.
Divide hot filling among four 1 1/4-cup baking dishes. Top each with pastry round. Bake until filling bubbles, about 5 minutes.