Creole Pot Pies

These Creole Pot Pies bring bold Louisiana flavors into a comforting, flaky puff pastry crust. Packed with Andouille sausage, shrimp, crabmeat, bell peppers, and spices, this dish is perfect for celebrating Mardi Gras or enjoying a cozy, seafood-rich meal at home. The individual servings make for an elegant presentation, and the layers of flavor in the creamy filling ensure every bite is a delight.

Essential Ingredients

To make these flavor-packed Creole Pot Pies, you’ll need:

• Meats & Seafood:
  • 1 pound Andouille or smoked sausage, cut into half-moon slices
  • 1 pound peeled and deveined shrimp
  • 2 (6-ounce) cans lump crabmeat
• Vegetables & Aromatics:
  • 2 red bell peppers, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 yellow onion, finely chopped
  • 3 celery stalks, finely chopped
  • ½ cup canned tomatoes
• Seasonings & Spices:
  • 1 tablespoon Old Bay seasoning
  • 2 teaspoons chicken bouillon
  • 1 teaspoon garlic powder
  • 1 teaspoon gumbo file
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • Hot sauce or cayenne pepper to taste (optional)
• Base Ingredients:
  • ½ cup unsalted butter, cubed
  • 2 tablespoons tomato paste
  • ½ cup all-purpose flour, plus more for rolling pastry
  • 4 cups chicken broth
• Pastry & Egg Wash:
  • 2 sheets puff pastry, thawed
  • 1 large egg yolk, lightly beaten
  • 1 tablespoon water

Preparation Steps

1. Preheat Oven: Set the oven to 375°F (190°C).
2. Brown the Sausage: In a large stockpot or Dutch oven over medium-high heat, cook the Andouille sausage until browned (about 3 minutes). Remove with a slotted spoon and set aside.
3. Sauté the Vegetables: In the same pot, cook the bell peppers, onion, celery, and butter until softened (about 3 minutes). Stir in Old Bay seasoning, bouillon, garlic powder, gumbo file, salt, and pepper. Cook for 30 seconds until fragrant.
4. Create the Roux: Stir in tomato paste until the mixture is evenly coated. Add flour and cook, stirring occasionally, for 1 to 2 minutes until the mixture smells nutty.
5. Add Broth & Simmer: Stir in canned tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until thickened.
6. Add Seafood & Sausage: Return the sausage, shrimp, and crabmeat to the pot. Stir occasionally and cook for 6 minutes, until the shrimp is bright pink and fully cooked. Adjust spice level with hot sauce or cayenne.
7. Cool & Prepare Pastry: Remove from heat and let the mixture cool slightly. On a floured surface, roll out puff pastry to ¼-inch thickness and cut into four 6-inch circles.
8. Assemble Pot Pies: Fill four 16-ounce ramekins with the Creole filling. Place a puff pastry circle on top of each and brush with egg wash (whisk together egg yolk and water). Cut 3 to 4 small venting slits in each pastry top.
9. Bake: Place ramekins on a baking sheet and bake for 20 minutes, or until the puff pastry is golden brown.
10. Rest & Serve: Let cool for 15 minutes before serving.

Health Benefits

• High Protein: Shrimp, crab, and sausage provide 65g of protein per serving.
• Rich in Vitamin C: Bell peppers contribute 248mg of Vitamin C, supporting immunity.
• Omega-3 Fatty Acids: Crabmeat contains heart-healthy omega-3s.
• Antioxidants: Tomatoes and Old Bay seasoning add powerful antioxidants for overall health.

Serving Suggestions

• With a Side Salad: Serve alongside a fresh Creole-style salad with citrus dressing.
• Pair with a Cocktail: A classic Hurricane cocktail or sweet tea pairs well with this dish.
• Add Rice: Serve with a small side of dirty rice for an even more traditional Creole meal.
• Extra Garnish: Sprinkle with fresh parsley or green onions before serving.

Creative Variations

• Spicier Version: Increase cayenne pepper or use spicy Andouille sausage.
• Lighter Option: Use phyllo dough instead of puff pastry for a lighter crust.
• Dairy-Free Alternative: Swap butter for olive oil and omit the egg wash.
• Vegetarian Creole Pie: Replace shrimp and crab with okra, mushrooms, and kidney beans.

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Assemble the pot pies but do not bake. Wrap tightly and freeze for up to 2 months. Bake directly from frozen at 375°F, adding 5-10 extra minutes.
• Reheat: Warm in the oven at 350°F for 10-15 minutes or until heated through.

Pro Tips

• Pre-Cook Pastry for Extra Crispiness: Par-bake the pastry circles on a baking sheet before topping the ramekins for a crispier crust.
• Use Fresh Seafood for Best Flavor: Fresh shrimp and crab give the best taste, but canned or frozen options work as well.
• Thicken the Filling: If the filling seems too thin, let it simmer longer or stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water).
• Customize the Spice Blend: Adjust seasoning by adding smoked paprika or ground mustard for depth.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Prepare the filling a day in advance, refrigerate, and assemble just before baking.

Can I use store-bought pie crust instead of puff pastry?
Absolutely! A regular pie crust will work, but puff pastry gives a more flaky, buttery texture.

What’s a good substitute for Andouille sausage?
Smoked kielbasa or chorizo can work well as alternatives.

Can I make this into one large pot pie instead of individual servings?
Yes! Use a 9-inch deep-dish pie pan and adjust the baking time to 25-30 minutes.

Enjoy these Creole Pot Pies, a delicious way to bring New Orleans flavors to your table with a comforting, flaky crust and rich seafood filling!

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