Cajun Pot Pie
1 sheet frozen puff pastry, thawed
1/2 cup heavy whipping cream
2 tablespoons all purpose flour
1 tablespoon butter
3 large leeks sliced white and pale green (reserve the dark green for shrimp stock)
2 andouille sausage links from Fleishers, cut into thin rounds
2 large garlic cloves, minced
1 pc fresh okra sliced into wheels
½ Cup fresh or frozen corn
½ Cup frozen peas
2/3 cup dry white wine (Divided)
2 Cups shrimp stock (made from reserved leek ends and shrimp shells or use purchased fish stock)
1 sprig fresh thyme
2 large red-skinned potatoes,unpeeled, scrubbed and then cut into 1/2-inch cubes
1 pound deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces (reserve shells to use for shrimp stock)
*Shrimp stock; saute leek and shrimp shells until aromatic. Add 1/3 cup wine and 4 cups cold water bring to boil then reduce to simmer until liquid is reduced by half (about 15 minutes). Strain.
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 Sausage and garlic and sauté 4 minutes. Add okra and corn sauté 2 minutes. Add 1/3 cup wine and simmer until liquid evaporates, about 3 minutes. Add shrimp stock and thyme. Bring to simmer. Add potato and cook uncovered until tender, about 6 minutes. Add peas and cream mixture; stir. Simmer until sauce boils and thickens, about 3 minutes. Reduce heat. Add shrimp; simmer until just opaque in center, about 3 minutes. Season with salt and pepper.
Preheat oven to 400°F. Roll out pastry on floured surface and trim to just larger than the size of your baking dish. You want the pastry to over hang
Pour hot filling into your baking dish or casserole. Top with pastry. Brush pastry with cream. Bake until filling bubbles, and pastry is browned, about 20 minutes.
*Tip; leave a space between your filling and the pastry to avoid a soggy crust or bake the pastry separately then top just before serving.
Serves 6-8
| Next > |
|---|