SHRIMP AND ANDOUILLE POT PIES
Provided by Jeanne Thiel Kelley
Categories Milk/Cream Bake High Fiber Dinner Sausage Shrimp Leek Phyllo/Puff Pastry Dough Vermouth Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 pot pies
Number Of Ingredients 12
Steps:
- 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 6 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.
SHRIMP AND ANDOUILLE POTPIES
Rock shrimp and andouille sausage give these little pies some Cajun flair. Freezing the puff pastry rounds before baking them atop the ramekins helps them to puff into crisp coverings.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Yield Makes eight 4-inch potpies
Number Of Ingredients 12
Steps:
- Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.
- Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.
- Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.
- Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.
SPICY SHRIMP AND ANDOUILLE OVER CHARLESTON-STYLE GRITS
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 116
Steps:
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- Season the shrimp with Essence and salt. Heat a large, heavy saute pan over medium-high heat and sear the andouille, cooking for about 3 minutes. Remove the andouille to a plate, and add the shrimp to the pan, and cook for 2 to 3 minutes. Remove the shrimp from the pan, and heat the oil. Add the onion and bell peppers and cook until soft, 3 minutes. Add 2 tablespoons Essence to the pan, stirring well, then add the garlic and cook 1 minute. Add the chicken broth to the pan and cook until reduced slightly, 5 minutes.
- Stir the cream, green onions and parsley into the sauce and return the andouille and shrimp to the pan. Return sauce to a simmer and continue to cook until reduced slightly. Stir well and season to taste with salt and pepper. Serve over Charleston-Style Grits.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- In a large, heavy sauce pan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper. Keep covered and warm until ready to serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
JAMBALAYA POT PIES
This comforting Louisiana favorite is transformed into a flavorful appetizer, packed with shrimp, andouille sausage and chicken in a rich Cajun sauce.
Provided by Arlyn Osborne
Categories Pot Pie
Time 1h
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Prepare the oven to 425 F and prepare the puff pastry shells according to package instructions.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet with high sides over medium high heat.
- Add the chicken and sausage and sauté until chicken is cooked through and sausage is browned, about 5 minutes. Transfer to a plate and set aside.
- Reduce heat to medium and add the onion, celery, bell pepper, jalapeno, and garlic. Season with salt and pepper and sauté until softened, about 10 minutes.
- Sprinkle the flour over the vegetables and stir to combine, cooking for about 60 seconds.
- Add the crushed tomatoes, chicken broth, Worcestershire, Cajun seasoning, gumbo file, thyme, and ½ teaspoon salt.
- Stir and let simmer for 2-3 minutes.
- Add chicken and sausage back in and continue to simmer for 3-4 minutes.
- Add shrimp and let cook gently for about 7-10 minutes until the shrimp are just cooked through.
- Stir in the heavy cream. Season with salt and pepper.
- Scoop into warm puff pastry shells and garnish with chopped parsley.
Nutrition Facts : Calories 661.2, Fat 39.9, SaturatedFat 10.7, Cholesterol 110.8, Sodium 982.7, Carbohydrate 49.6, Fiber 2.2, Sugar 2, Protein 25.3
SHRIMP-ANDOUILLE STEW
Spicy andouille sausage with shrimp in a tomato base. Very flavorful and not wimpy! Also very low in calories!!!
Provided by LisaAD
Categories Gumbo
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large dutch oven coated with spray over medium heat. Saute sausage until browned. Remove from pan, add in celery and onion, red and green peppers and garlic. Saute for 3 minutes.
- Add sausage, tomatoes and remaining ingredients except rice.
- Bring to boiling, cover and reduce heat. Simmer for 10 minutes.
- Stir in shrimp, bring to boil, cover and reduce heat. Simmer for 10 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 370.9, Fat 10, SaturatedFat 3.1, Cholesterol 154.5, Sodium 929.4, Carbohydrate 41.7, Fiber 3.4, Sugar 7.6, Protein 28.1
More about "shrimp and andouille pot pies food"
SHRIMP AND ANDOUILLE POT PIES RECIPE | BON APPéTIT
From bonappetit.com
3.2/5 (5)Servings 4
SHRIMP AND ANDOUILLE POT PIES - THE NOSHERY
From thenoshery.com
Reviews 8Estimated Reading Time 4 mins
SHRIMP AND ANDOUILLE POT PIE | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
SHRIMP AND ANDOUILLE SHEET PAN DINNER - SKINNYTASTE
From skinnytaste.com
10 BEST SHRIMP POT PIE RECIPES | YUMMLY
From yummly.com
SHRIMP AND ANDOUILLE MEAT PIES - WAFB.COM
From wafb.com
THE 20 BEST ANDOUILLE SAUSAGE RECIPES - GYPSYPLATE
From gypsyplate.com
SHRIMP AND ANDOUILLE BEIGNETS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SHRIMP AND ANDOUILLE PO BOY RECIPE - RECIPES.NET
From recipes.net
SHRIMP AND ANDOUILLE POT PIES | POT PIE, ANDOUILLE, PIE
From pinterest.com
SHRIMP AND ANDOUILLE PASTA | LOUISIANA CRAWFISH COMPANY
From lacrawfish.com
SHRIMP AND ANDOUILLE POT PIE - JILLIANSPANTRY.COM
From jillianspantry.com
SHRIMP AND ANDOUILLE GNOCCHI - ALESSI FOODS
From alessifoods.com
SHRIMP AND ANDOUILLE POT PIES - MEALPLANNERPRO.COM
From mealplannerpro.com
15 ANDOUILLE SAUSAGE AND SHRIMP RECIPES - SELECTED RECIPES
From selectedrecipe.com
SHRIMP AND ANDOUILLE POT PIES | RECIPE | ANDOUILLE, POT PIES RECIPES ...
From pinterest.co.uk
SHRIMP AND ANDOUILLE POT PIES RECIPE - EASY RECIPES
From recipegoulash.cc
CAJUN SHRIMP AND ANDOUILLE SKILLET - SOUFFLE BOMBAY
From soufflebombay.com
SHRIMP AND ANDOUILLE SAUSAGE ÉTOUFFéE - ROCKY MOUNTAIN COOKING
From rockymountaincooking.com
SHRIMP AND ANDOUILLE POT PIES RECIPE | RECIPE | POT PIES RECIPES, …
From pinterest.ca
SHRIMP AND ANDOUILLE ETOUFFEE – AMIESSA'S KITCHEN
From amiessaskitchen.com
SHRIMP POT PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP AND ANDOUILLE POT PIES | POT PIE, ANDOUILLE, RECIPES
From pinterest.com
SHRIMP, LEEK AND ANDOUILLE POT PIE TOPPED WITH PUFF PASTRY
From bigoven.com
SHRIMP AND ANDOUILLE SAUSAGE GIVE THESE POT PIES A CAJUN FLAIR. TO …
From pinterest.ca
SHRIMP AND ANDOUILLE POTPIES - MEALPLANNERPRO.COM
From mealplannerpro.com
SHRIMP AND ANDOUILLE POT PIES | POT PIES RECIPES, RECIPES, POT PIE
From pinterest.co.uk
SHRIMP AND ANDOUILLE POT PIES RECIPE - UNUSUAL RECIPES - 2022
From en.kampod.name
10 BEST ANDOUILLE SAUSAGE SHRIMP PASTA RECIPES | YUMMLY
From yummly.com
SHRIMP AND ANDOUILLE JAMBALAYA - LOUISIANA COOKIN
From louisianacookin.com
SEAFOOD POT PIE NEW ORLEANS RECIPE - BOSS RECIPES
From bossrecipes.com
EASY RECIPE SHRIMP AND ANDOUILLE POT PIES
From sharerecipe.net
NEW ORLEANS ANDOUILLE SHRIMP PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
CREOLE POT PIE WITH ANDOUILLE AND CHICKEN - GRANDBABY CAKES
From grandbaby-cakes.com
SHRIMP ANDOUILLE RICE SKILLET - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
SHRIMP POT PIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP RECIPES AND COOKING WITH SHRIMP - PAGE 169
From fooddiez.com
SHRIMP AND ANDOUILLE PASTALAYA - LOUISIANA COOKIN
From louisianacookin.com
HOMEMADE CHICKEN AND SHRIMP POT PIE RECIPE COOKING WITH …
From kasper864.motoretta.ca
SHRIMP AND ANDOUILLE POTPIES | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love