We added Creole seasoning not only to the creamy filling but also to the homemade crust for added spice.
Spicy Shrimp Pot Pies
Makes 4
Ingredients
- 2 recipes Spiced Cornmeal-Buttermilk Dough, divided into 4 disks (recipe follows)
- 1 tablespoon vegetable oil
- 1 cup coarsely chopped smoked sausage
- 2 cups cubed peeled baking potatoes
- 1 cup chopped yellow onion
- ½ cup coarsely chopped celery
- ½ cup coarsely chopped red bell pepper
- ½ cup coarsely chopped green bell pepper
- ½ cup all-purpose flour
- 1 tablespoon chopped fresh thyme
- 1½ teaspoons Creole seasoning, divided
- 1 teaspoon kosher salt
- 1 cup chicken or seafood broth
- 1 cup half-and-half
- 1½ pounds large fresh shrimp, peeled, deveined, and cooked
- 1 large egg
- 1 teaspoon water
Instructions
- Preheat oven to 375°. Place 4 (6-inch) cast-iron skillets on a large rimmed baking sheet.
- On a lightly floured surface, roll each disk of Spiced Cornmeal-Buttermilk Dough into an 8-inch circle. Stack dough circles one on top of the other with a layer of parchment paper or plastic wrap between each one. Wrap in plastic wrap, and refrigerate while preparing filling.
- In a large saucepan, heat oil over medium-high heat. Add sausage; cook until lightly browned, about 4 minutes. Remove sausage using a slotted spoon, and let drain on paper towels, reserving drippings in pan.
- Add potatoes, onion, celery, and bell peppers to pan; cook until softened, about 4 minutes.
- In a medium bowl, place flour, thyme, 1 teaspoon Creole seasoning, and salt; whisk in broth and half-and-half. Whisk flour mixture into potato mixture. Cook over medium heat until mixture begins to thicken, about 2 minutes; stir in sausage and cooked shrimp. Divide mixture among prepared skillets.
- Working with one crust at a time, cut 4 (1-inch-long) vents in center of each crust. Place crust on top of hot filling; fold edges under, and crimp as desired.
- In a small bowl, whisk together egg and 1 teaspoon water. Using a pastry brush, lightly brush egg wash onto crusts. Sprinkle with remaining ½ teaspoon Creole seasoning.
- Bake until crust is golden brown and filling is bubbly, about 30 minutes. Let cool on a wire rack for 20 minutes.
Notes
KITCHEN TIP
This recipe can also be baked in a 10-inch skillet or pie pan. Use 1 dough recipe shaped into a single disk, and roll into a 12-inch circle. Continue as instructed in step 6.
This recipe can also be baked in a 10-inch skillet or pie pan. Use 1 dough recipe shaped into a single disk, and roll into a 12-inch circle. Continue as instructed in step 6.
Cornmeal-Buttermilk Dough
Makes 1 (9-inch) crust
Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 2 tablespoons plain yellow cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- ½ cup cold unsalted butter, cubed
- 4 to 5 tablespoons whole buttermilk
Instructions
- In a medium bowl, stir together flour, cornmeal, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 3 days.
Notes
For Spiced Cornmeal-Buttermilk Dough, replace sugar with ¼ teaspoon Creole seasoning, and add ¼ cup shredded extra sharp Cheddar cheese when cutting in cold butter.
