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Creole Pot Pies

These Creole Pot Pies are a rich and flavorful twist on classic comfort food, packed with bold Louisiana flavors. Made with Andouille sausage, shrimp, crabmeat, bell peppers, and tomatoes, the filling is creamy and well-seasoned with Creole spices. Topped with a flaky puff pastry crust, this dish is perfect for celebrating Mardi Gras or enjoying a warm and hearty meal.

  • Total Time: 1 hour 25 minutes

Ingredients

Scale

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

Instructions

  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.

  • Author: Paula
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Cuisine: Creole / Cajun

Nutrition

  • Serving Size: 4
  • Calories: 1036 per serving