These individual Creole pot pies are a delightful fusion of Southern comfort food and bold Creole flavors. Filled with a savory mixture of Andouille sausage, shrimp, crabmeat, and a medley of vegetables, all encased in a golden puff pastry crust, they offer a satisfying and flavorful meal perfect for special occasions or a hearty dinner.

Ingredients

For the Pot Pie Filling:

• 1 pound Andouille or smoked sausage, cut into half-moon slices
  
  

• 2 red bell peppers, finely chopped
  
  

• 1 green bell pepper, finely chopped
  
  

• 1 yellow onion, finely chopped
  
  

• 3 celery stalks, finely chopped
  
  

• ½ cup unsalted butter, cubed
  
  

• 1 tablespoon Old Bay seasoning
  
  

• 2 teaspoons chicken bouillon
  
  

• 1 teaspoon garlic powder
  
  

• 1 teaspoon gumbo file
  
  

• 1 teaspoon kosher salt
  
  

• 1 teaspoon freshly ground black pepper
  
  

• 2 tablespoons tomato paste
  
  

• ½ cup all-purpose flour
  
  

• ½ cup canned tomatoes
  
  

• 4 cups chicken broth
  
  

• Hot sauce or cayenne pepper to taste (optional)
  
  

• 1 pound peeled and deveined shrimp
  
  

• 2 (6-ounce) cans lump crabmeat
  
  

For the Puff Pastry:

• 2 sheets puff pastry, thawed
  
  

• 1 large egg yolk, lightly beaten
  
  

• 1 tablespoon water
  
  

Directions

1. Prepare the Baking Dish: Preheat the oven to 375°F (190°C). Spray a 10-cup baking dish or individual ramekins with cooking spray and set aside.
   
   

2. Sauté Vegetables: In a large stock pot or Dutch oven, heat the butter over medium-high heat. Add the onions, bell peppers, celery, and sauté for about 5 minutes until softened. Add the garlic powder, gumbo file, salt, pepper, and tomato paste. Stir until fragrant.
   
   

3. Cook the Sausage: Add the sausage to the pot and cook until browned, about 5–7 minutes. Stir in the flour and cook for 2 minutes, allowing the flour to coat the mixture.
   
   

4. Add Liquids: Add the canned tomatoes, chicken broth, and chicken bouillon to the pot. Bring the mixture to a simmer and cook until it thickens, about 10 minutes. Stir occasionally.
   
   

5. Add Shrimp and Crabmeat: Once the filling has thickened, add the shrimp and crabmeat. Continue cooking for 5–6 minutes until the shrimp turns pink and is cooked through. Season with hot sauce or cayenne pepper if desired. Set the filling aside to cool slightly.
   
   

6. Assemble the Pot Pies: Roll out the puff pastry on a lightly floured surface and cut into rounds to fit your baking dishes. Spoon the filling into your prepared baking dishes, leaving some space at the top for the pastry. Place the puff pastry over the top, sealing the edges. Brush with the egg wash made from the egg yolk and water.
   
   

7. Bake: Bake in the preheated oven for 20–25 minutes or until the puff pastry is golden brown and crispy.
   
   

8. Serve: Let the pot pies cool for a few minutes before serving. Enjoy the rich, comforting flavors of the Creole-inspired filling wrapped in flaky pastry.
   
   

Nutritional Information (Per Serving)

• Calories: Approximately 1036 kcal
  
  

• Total Fat: 67g
  
  

  • Saturated Fat: 27g
    
    

• Cholesterol: 550mg
  
  

• Sodium: 4395mg
  
  

• Total Carbohydrates: 44g
  
  

  • Dietary Fiber: 5g
    
    

  • Sugars: 14g
    
    

• Protein: 65g
  
  

• Vitamin C: 248mg
  
  

• Calcium: 282mg
  
  

• Iron: 5mg
  
  

• Potassium: 1614mg