Shrimp and Andouille Pot Pie

Ingredients

1/2 sheet       Frozen puff pastry or half of a 17.3oz package of puff pastry – egg wash

1/4C              Heavy whipping cream

1T                 All purpose flour

1/2T             Butter

1-3/4C           Sliced leeks

1                   Andouille sausage cut into scant 1/2 in cubes

1Large          Clove garlic minced

2T                 Dry vermouth

1C                 Bottled clam juice

1/2t                Fresh thyme

1                   4 oz red skinned potato cut into 1/2 in cubes

3/4 lb             Uncooked shrimp cut into 3/4  in cubes

Process

Preheat oven to 400F.  Roll out pastry and cut into three 6-inch rounds. 

Place on parchment paper and put into oven. 

Bake until golden (about 15 minutes)

Cool.

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 clam juice and thyme. 

Bring to simmer. 

Add potato and cook uncovered until tender, about 6 minutes. 

Add cream mixture to skillet and stir.

 Simmer until sauce thickens and boils, about 3 minutes. 

Reduce heat,

Add shrimp.

Ladle into bowls and bake for 20 minutes in preheated 400F oven.

Top with the pastry lid and serve.