Receta Cajun Shrimp and Andouille Pot Pie
Summer is holding on for dear life here in New England. This week it's been in the high 80s to low 90s although the calendar claims that autumn has officially begun. That calendar, and the gorgeous fall foliage that is beginning to appear, is what's driving us to crave fall foods, one of our favorites of which is pot pie.
Rather than roasting a chicken or turkey breast (and simultaneously heating the house), however, we lightened the dish by using some Cajun flavors - shrimp and andouille sausage. We also used low-fat milk rather than cream, and fresh corn and fingerling potatoes ruled over our usual "heavier" vegetables. These minor adjustments made the dish one for all seasons, regardless of weather or date. Check out what our friend Joanne had to say about it here!
Ingredients: (mise en place pictured below)
- 1 cup corn kernels
- 1 cup potatoes, diced
- 1/2 stick unsalted butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 6 tablespoons flour
- 2 cups warm seafood stock*
- 1 cup milk
- 1 tablespoon (or to taste) Creole seasoning (divided)*
- 1 pound raw shrimp, peeled and deveined
- 2 links andouille sausage, cut into bite-sized pieces
- 1 package Pepperidge Farm Puff Pastry Shells
Boil the corn kernels and diced potatoes until potatoes are cooked through. Drain and set aside. Brown andouille sausage, then set aside. Melt the butter in a large pot over medium-high heat. Add the onions and celery and cook, stirring often, for about 5 minutes, until vegetables are translucent. Stir in flour, sprinkle with half the amount of Creole seasoning, and cook, stirring contstantly, for 3-4 minutes. Stir in seafood stock and bring to a low boil. In the meantime, prepare pastry shells according to package directions. When stock reaches a low boil, reduce heat to medium-low and simmer until thickened, about 5 minutes. Stir in milk and remaining Creole seasoning, to taste. Continue to cook, stirring occasionally, another 5 minutes. Stir in cooked vegetables, andouille sausage and raw shrimp. Reduce heat to lowest setting and allow to cook, stirring occasionally, until shrimp are pink and tails are curled inward. Remove pastry shells from oven, fill with pot pie mixture and serve immediately.