Creole Pot Pies Recipe

Name: Creole Pot Pies
Prep time: 20 min
Cook time: 50 min
Total time: 85 min
Ingredients: 1 lb. Andiuolle or smoked sausage, sliced into halfmoon pieces; 2 medium (8 oz.) red bell peppers, finely chopped; 1 medium (8 oz.) green bell pepper, finely chopped; 1 medium (8 oz.) yellow onion, finely chopped; 3 medium (1 1/2 oz.) celery stalks, finely chopped; 1/2 cup unsalted butter, cubed; 1 Tbsp. Old-Bay seasoning; 2 tsp. chicken bouillon powder; 1 tsp. garlic powder; 1 tsp. gumbo file; 1 tsp. kosher salt; 1 tsp. black pepper; 2 Tbsp. tomato paste; 1/2 (4 oz.) all-purpose flour, plus more for surface of table; 1/2 cup canned tomatoes; 4 cups chicken broth; 1 to 2 tsp. Hot sauce or cayenne pepper, optional; 1 lb. medium peeled and deveined shrimp; 2 (6-oz.) canned lump crapmeat; 2 sheets puff pastry, thawed; 1 large egg yolk, lightly beaten; 1 tablespoon water

Cook Time: 50 minutes

Ingredients:

1 pound Andouille or smoked sausage, cut into halfmoon slices
2 red bell peppers, finely chopped
1 green bell pepper, finely chopped
1 yellow onion, finely chopped
3 celery stalks, finely chopped
1/2 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
1/2 cup all purpose flour, plus more for surface of table
1/2 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
2 sheets puff pastry, thawed
1 large egg yolk, lightly beaten
1 tablespoon water

Directions:

Preheat the oven to 375F (190C).
Set a large stock pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, about 3 minutes. Remove the sausage using a slotted spoon. Do not wipe the pot clean.
Add the red and green bell peppers, onion, celery, and butter. Cook, stirring occasionally, until softened, about 3 minutes. Season with Old Bay seasoning, chicken bouillon, garlic powder, gumbo file, salt, and pepper. Cook, stirring, until fragrant, about 30 seconds.
Stir in the tomato paste until the mixture is well coated. Add the flour and cook, stirring occasionally, until fragrant and nutty-smelling, 1 to 2 minutes.
Stir in the canned tomatoes and chicken broth. Increase the heat to high. Bring the mixture to a boil, then reduce the heat and simmer undisturbed until the filling has thickened, 15 to 20 minutes.
Return the sausage to the pot along with the shrimp and crabmeat. Cook, stirring occasionally, until the shrimp are bright pink and cooked through, about 6 minutes. Season with hot sauce or cayenne to taste, if desired. Remove from heat and allow to cool until ready to use.
Roll out the puff pastry on a lightly floured surface to 1/4-inch thickness. Cut out two 6-inch wide round circles from each sheet. You should have four rounds in total.
Whisk together the egg yolk and 1 tablespoon of water in a small bowl until smooth.
Fill 4 (16-ounce) ramekins with 2 cups of the creole pot pie filling. Top each with a puff pastry circle and brush all over with the egg wash. Cut 3 to 4 venting slits in the center of each pastry circle.
Place the ramekins on a large-rimmed baking sheet. Bake in the preheated oven until the puff pastry is golden brown, about 20 minutes.
Remove from the oven and allow the pies to cool for 15 minutes before serving.

Nutrition Facts (per serving):

Calories: 1036
Total Fat: 67g (86% DV)
Saturated Fat: 27g (137% DV)
Cholesterol: 550mg (183% DV)
Sodium: 4395mg (191% DV)
Total Carbohydrate: 44g (16% DV)
Dietary Fiber: 5g (17% DV)
Total Sugars: 14g
Protein: 65g (130% DV)
Vitamin C: 248mg (275% DV)
Calcium: 282mg (22% DV)
Iron: 5mg (26% DV)
Potassium: 1614mg (34% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Rich History of Creole Pot Pies

Creole pot pies have deep roots in the culinary traditions of Louisiana, reflecting the vibrant fusion of French, African, Spanish, and Caribbean influences that define Creole cuisine. Unlike classic Southern chicken pot pies, Creole pot pies evolved to incorporate local ingredients like Andouille sausage, shrimp, and crabmeat, offering a spicier, more flavorful alternative. These pies emerged in the early 20th century as a way for Creole cooks to create hearty, individual-sized meals using locally available seafood and seasonings.

Regional Variations and Distinctive Flavors

While Creole pot pies are popular throughout Louisiana, each region adds its unique twist. In New Orleans, the pies often feature a heavier use of seafood and a richer spice blend including cayenne, Old Bay seasoning, and file powder. In northern Louisiana, the focus may shift toward heartier sausage and chicken combinations with less emphasis on seafood. The puff pastry crust remains a signature element, providing a delicate, flaky contrast to the robust filling.

Differences from Similar Dishes

Creole pot pies stand apart from traditional American pot pies through their bold seasoning and the inclusion of multiple types of protein, particularly seafood. While classic pot pies typically rely on a creamy chicken and vegetable filling, Creole versions balance seafood, smoked sausage, and vibrant vegetables in a spiced roux-based sauce. This combination creates a depth of flavor that is both savory and slightly piquant, distinguishing it from other regional pies like the Southern chicken pot pie or British meat pie.

Where Creole Pot Pies Are Served

Creole pot pies are a beloved feature in Louisianas homes, local bistros, and upscale restaurants. They are commonly served as a main course for lunch or dinner, often accompanied by simple sides such as rice, salad, or pickled vegetables to balance the richness of the filling. At food festivals, especially during Mardi Gras, individual-sized Creole pot pies are popular for their portability and bold flavors.

Interesting Facts About Creole Pot Pies

The recipe typically combines three proteinsshrimp, crab, and sausagesymbolizing the Creole love for layered flavors.
File powder, a traditional Creole spice made from ground sassafras leaves, thickens the filling while adding a unique, earthy aroma.
Creole pot pies are sometimes baked in small ramekins, allowing each diner to enjoy an individualized portion, a practice that reflects French culinary influences on Creole cuisine.
Despite being called pot pies, these dishes often use puff pastry instead of a classic pie crust, giving them a light, crisp topping that contrasts beautifully with the savory filling.
They are celebrated not just for taste but for cultural heritage, representing the historical melting pot of Louisianas culinary landscape.

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FAQ about Creole Pot Pies Recipe

Leftover Creole pot pies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pies in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

Yes, you can freeze the Creole pot pies before baking. Once assembled, cover the pies tightly with plastic wrap and foil, then freeze for up to 3 months. To bake, remove the wrapping and bake from frozen at 375°F (190°C) for 25-30 minutes, or until golden brown and heated through.

Yes, you can substitute the Andouille sausage with any other smoked sausage, such as kielbasa or chicken sausage. Just make sure to slice it into thin half-moon pieces for even cooking.

If you don’t have puff pastry, you can use a regular pie crust or crescent roll dough as a substitute. While it won’t puff up quite the same, it will still give you a delicious, flaky top for the pot pies.

Yes, the filling can be made in advance. You can prepare it up to 1 day ahead, let it cool, and store it in the refrigerator. When ready to use, simply fill the ramekins, top with the puff pastry, and bake.

To prevent the puff pastry from becoming soggy, ensure the filling has cooled before adding it to the ramekins. Additionally, you can place the ramekins on a baking sheet to catch any spills and promote even baking.

Yes, you can make this recipe without shrimp or crabmeat. You can substitute with other proteins such as chicken, turkey, or a vegetarian option like tofu or mushrooms. Adjust the cooking time as needed based on the chosen protein.

Creole pot pies are hearty on their own, but you can serve them with a side of rice, salad, or steamed vegetables to complete the meal. A crisp green salad with a tangy vinaigrette pairs well with the richness of the pies.

Yes, you can adjust the spiciness to your preference. If you prefer a milder flavor, reduce or omit the hot sauce or cayenne pepper. For extra heat, add more hot sauce or cayenne, or even some diced jalapeños.

The recipe is designed for 4 (16-ounce) ramekins. If you don't have this exact size, you can use any oven-safe dish, adjusting the cooking time if needed based on the size of the dish.

Comments

Stephanie Johnson

03/11/2024 06:37:45 AM

I gave this recipe a shot today. The filling is absolutely delicious! It has a wonderful flavor. I didn't have ramekins, so I ended up using a larger glass dish. Unfortunately, the puff pastry didn't cook properly. I'll give it another go next time. I served the filling with rice, which worked out well.