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Shrimp and Andouille Pot Pies

Shrimp and Andouille Pot Pies Recipe

  • 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
  • 1/2 cup heavy whipping cream
  • 2 tablespoons all purpose flour
  • 1 tablespoon butter
  • 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
  • 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
  • 2 large garlic cloves, minced
  • 1/3 cup dry vermouth or dry white wine
  • 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
  • 1/4 teaspoon dried thyme
  • 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
  • 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces
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