Layer upon layer of unforgettable flavor. Find our one-of-a-kind smoked sausage products near you!
Layer upon layer of unforgettable flavor. Find our one-of-a-kind smoked sausage products near you!
Let’s spice up the typical pot pie and add some Cajun flavors! These personal pot pies are so comforting on a cold, winter’s night. What really takes the Gumbo to the next level is our Andouille sausage. Add that, and some shrimp right before baking and you’ve got a buttery crust with every hearty bite.
Recipe by our friend Cooking with Rel - www.cookingwithrel.com
Special Tools
Rolling pin, or empty wine bottle
4, 12 oz. ramekins
Small cookie cutters (optional), any fun shapes
Pastry brush
Make your puff pastry – or opt pre-made puff pastry from the freezer section.
In a large bowl, combine the flour and salt.
Add the butter and smush it all together with your fingers until it resembles peanut-sized clumps.
Add the cold water and egg yolk and roll into a smooth ball.
Wrap tightly with plastic wrap and chill for 30 minutes.
While the dough chills, prep all of your ingredients for the gumbo.
Once everything is diced, minced and chopped, begin making your roux.
In a large, heavy-bottomed pot, add the vegetable oil and flour over medium heat. Whisk constantly for 20 minutes until the color changes from beige to dark orange. Careful not to burn it in the final minutes (it darkens fast at the end).
Add your onion, bell pepper and celery to the roux and continue cooking over medium heat for 5 minutes, until the vegetables are soft.
Then add in your garlic, red pepper flakes, paprika, thyme, bay leaves and two pinches of salt and a few grinds of pepper. You will adjust the salt after adding the chicken broth. Cook for 1-2 minutes more until fragrant.
Add sausage and cook for 4 minutes more, stirring.
Add chicken broth, Worcestershire sauce and a can of tomatoes.
Stir and simmer for one hour, uncovered, stirring occasionally.
While the gumbo simmers, fold your puff pastry!
On a floured surface, roll out the chilled dough ball into a large rectangle (a little bit bigger than standard letter paper).
Fold it longways into threes, like you would fold a letter.
Then fold again the other way three times.
Roll it out once more into a rectangle and repeat.
Wrap tightly in plastic wrap and chill for the remainder of the time that the gumbo cooks.
Preheat the oven to 425 F.
Once the hour is up, take your dough of the fridge and roll it out into one big sheet, about the thickness of a thin sweatshirt.
Place a ramekin on top and draw a big circle around it, giving about an 1 inch of space. Cut that circle with a knife and roll it out a bit bigger. Repeat four times.
Taste the gumbo and adjust for salt, if needed. Squeeze in the lime juice and stir.
Dry the shrimp off using paper towels and add to the gumbo with the green onions and parsley.
Portion the gumbo into the ramekins, only filling a bit more than three quarters of the way.
Shake a few drops of Crystal hot sauce into each ramekin (optional).
Place your dough on top and press it to the sides of the ramekin (you want a big overhang so that the dough doesn’t slip into the stew).
Brush all four pies with the egg wash and set into a sheet pan.
Bake for 30 minutes first and check.
Brush on the egg wash once more and bake for 5 to 10 minutes more until the pastry is golden brown.
Allow to cool for at least 5 minutes and dig in!
