From the kitchen: Shrimp and Andouille Pot Pie

Perfect end to a crisp fall day: Shrimp and Andouille Pot Pie with puff pastry crust. I've never cooked with Andouille before and liked the bit of spice it adds. (I suppose I could have added it to my "Now I can Say I've Tried it" series!) The recipe is designed to make four mini pot pies, but I threw it all together in one dish. If you do this, cut the dough larger than the dish — I didn't and it gets quite a bit smaller when cooked, so I had big gaps around the edge of the dish. Delicious nonetheless! I'd estimate about one inch larger all around. I used some homemade shrimp stock I had in the freezer, but I'm sure you could even get away with chicken or vegetable stock instead of the seafood stock or clam juice.

Shrimp and Andouille Pot Pie
Adapted from Bob Appetit, March 2009/epicurious.com

• 1 sheet frozen 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 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

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 10 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.

Yum! I'm hoping to try a slow cooker recipe or two this week… stay tuned!!