{"id":839,"date":"2010-08-18T14:45:42","date_gmt":"2010-08-18T18:45:42","guid":{"rendered":"https:\/\/timmydick.com\/?page_id=839"},"modified":"2021-09-24T17:52:22","modified_gmt":"2021-09-24T21:52:22","slug":"shrimp-and-andouille-pot-pie","status":"publish","type":"page","link":"https:\/\/tjrecipes.com\/flour-power\/pies\/shrimp-and-andouille-pot-pie\/","title":{"rendered":"Shrimp and Andouille Pot Pie"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;185459&#8243;][vc_column width=&#8221;1\/4&#8243;][vc_single_image media=&#8221;840&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;104776&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<ul>\n<li>1 sheet frozen puff pastry<\/li>\n<li>1\/2 cup heavy cream<\/li>\n<li>2 tbsp flour<\/li>\n<li>2 leeks, chopped<\/li>\n<li>1\/2 bell pepper, chopped<\/li>\n<li>2 stalks celery, chopped<\/li>\n<li>1 link andouille sausage, diced<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1\/3 cup white wine<\/li>\n<li>2 cups chicken broth<\/li>\n<li>1\/4 teaspoon dried thyme<\/li>\n<li>1\/4 tsp cayenne pepper<\/li>\n<li>1 cup cubed red bliss potatoes<\/li>\n<li>1\/2 pound shrimp<\/li>\n<li>salt &amp; pepper, to taste<\/li>\n<\/ul>\n<p>Preheat oven to 400\u00b0. Cut out pastry rounds to fit bowls. Place on parchment-lined baking sheet and bake about 15 minutes, or until golden.<\/p>\n<p>Whisk cream and flour in small bowl. Heat skillet and add a drizzle of olive oil. Saut\u00e9 leeks, celery, and bell pepper until tender, about 10 minutes. Add andouille and garlic and saut\u00e9 until sausage colors.<\/p>\n<p>Add wine and simmer until liquid evaporates. Add chicken stock and and thyme. Bring to simmer. Add potato and cook uncovered until tender.<\/p>\n<p>Add cream mixture to skillet; stir. Simmer until sauce thickens and boils, about 3 minutes. Reduce heat. Add shrimp; simmer about 3 minutes.<\/p>\n<p>Add salt and pepper, to taste<\/p>\n<p>Divide hot filling among oven-proof bowls. Top each with pastry round. Bake until filling bubbles, about 10 minutes.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/4&#8243;][vc_accordion][vc_accordion_tab gutter_size=&#8221;2&#8243; column_padding=&#8221;2&#8243; title=&#8221;Pies&#8221; tab_id=&#8221;1632350350-1-44be9-e311&#8243;][vc_column_text uncode_shortcode_id=&#8221;194640&#8243;]\n<!-- Page-list plugin v.5.9 wordpress.org\/plugins\/page-list\/ -->\n<ul class=\"page-list \">\n<li class=\"page_item page-item-801\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pies\/apple-pie\/\">Apple Pie<\/a><\/li>\n<li class=\"page_item page-item-776\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pies\/apple-sour-cream-streusel-pie\/\">Apple Sour Cream Streusel Pie<\/a><\/li>\n<li class=\"page_item page-item-899\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pies\/apricot-and-pistachio-tart\/\">Apricot and Pistachio Tart<\/a><\/li>\n<li class=\"page_item page-item-972\"><a 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uncode_shortcode_id=\"234166\"][vc_single_image media=\"774\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"208760\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Nursie said she originally got this from a pie crust box. \u00a0 1\/3 c butter 1\/3 c flour 1 very small chopped onion (or\u2026","rel":"","context":"In &quot;Pies&quot;","block_context":{"text":"Pies","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pies\/"},"img":{"alt_text":"Chicken Pot Pie","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/01-04-18-chicken-pot-pie-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/01-04-18-chicken-pot-pie-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/01-04-18-chicken-pot-pie-1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/01-04-18-chicken-pot-pie-1.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/01-04-18-chicken-pot-pie-1.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1100,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-and-shrimp\/","url_meta":{"origin":839,"position":1},"title":"Squid Ink and Shrimp","author":"Tim Dineen","date":"July 21, 2012","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1101\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"160153\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Squid Ink Pasta \u00a0 1 cup unbleached all-purpose flour 1 large egg 1 large egg yolk 1\/8 teaspoon squid ink up to 1 teaspoon water, if necessary Instructions On a clean\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Squid Ink and Shrimp","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/squid.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":821,"url":"https:\/\/tjrecipes.com\/flour-power\/pies\/impossible-beef-and-vegetable-pie\/","url_meta":{"origin":839,"position":2},"title":"Impossible Beef and Vegetable Pie","author":"Tim Dineen","date":"September 15, 2011","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"822\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"846662\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] 1 lb ground beef 1 onion, chopped 1\u00a0 cup mixed vegetables 1 cup frozen chopped spinach 1 cup shredded cheddar cheese 1 tsp garlic powder salt and pepper, to taste 3\/4\u2026","rel":"","context":"In &quot;Pies&quot;","block_context":{"text":"Pies","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pies\/"},"img":{"alt_text":"Impossible Beef and Vegetable Pie","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/imp-pie.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/imp-pie.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/imp-pie.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/imp-pie.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/imp-pie.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":903,"url":"https:\/\/tjrecipes.com\/flour-power\/pies\/tourte-milanese\/","url_meta":{"origin":839,"position":3},"title":"Tourte Milanese","author":"Tim Dineen","date":"June 15, 2017","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"904\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"121335\"][vc_single_image media=\"905\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"159988\"][vc_single_image media=\"906\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"397014\"][vc_single_image media=\"907\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"540958\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Michel Richard Cooking With Julia \u00a0 1 pound\u2026","rel":"","context":"In &quot;Pies&quot;","block_context":{"text":"Pies","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pies\/"},"img":{"alt_text":"Tourte Milanese","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-15-17-milanese-11.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-15-17-milanese-11.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-15-17-milanese-11.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-15-17-milanese-11.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-15-17-milanese-11.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":969,"url":"https:\/\/tjrecipes.com\/flour-power\/pies\/pasties\/","url_meta":{"origin":839,"position":4},"title":"Pasties","author":"Tim Dineen","date":"March 30, 2011","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"970\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"171196\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Pastie Dough 2 cups flour 1\/3 cup pastry\/cake flour 2 sticks butter, frozen pinch salt 1\/2 cup ice water Using a food processor, add flours, salt, and sugar. Pulse to mix.\u2026","rel":"","context":"In &quot;Pies&quot;","block_context":{"text":"Pies","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pies\/"},"img":{"alt_text":"Pasties","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasties.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasties.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasties.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasties.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasties.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":899,"url":"https:\/\/tjrecipes.com\/flour-power\/pies\/apricot-and-pistachio-tart\/","url_meta":{"origin":839,"position":5},"title":"Apricot and Pistachio Tart","author":"Tim Dineen","date":"August 13, 2017","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"900\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"178595\"][vc_single_image media=\"901\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"210936\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]adapted from Martha Stewart \u00a0 1 1\/4 cups unsalted pistachios, chopped, divided 1\/2 cup sugar 1 cube (stick) butter 1 egg 1 tsp vanilla\u2026","rel":"","context":"In &quot;Pies&quot;","block_context":{"text":"Pies","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pies\/"},"img":{"alt_text":"Apricot and Pistachio Tart","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/08-13-17-apricot-tart-7.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/08-13-17-apricot-tart-7.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/08-13-17-apricot-tart-7.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/08-13-17-apricot-tart-7.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/08-13-17-apricot-tart-7.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/839","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/comments?post=839"}],"version-history":[{"count":2,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/839\/revisions"}],"predecessor-version":[{"id":2082,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/839\/revisions\/2082"}],"up":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/42"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/media\/840"}],"wp:attachment":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/media?parent=839"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/categories?post=839"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/tags?post=839"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}