Ingredients

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

Description

Shrimp And Andouille Sausage Give These Pot Pies A Cajun Flair. To Keep The Pastry Crisp, The Dough Is Baked Separately From The Filling.

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