Creole Shrimp Pot Pies Recipe

Name: Creole Shrimp Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (11-ounce) package piecrust mix; 1/2 (5-ounce) jar pasteurized process sharp Cheddar cheese spread; 2 1/2 teaspoons Creole seasoning, divided; 1/2 cup water; 10 plum tomatoes, halved and seeded; 1 pound medium-size fresh shrimp; 1/2 pound andouille sausage, thinly sliced; 1 small onion, chopped; 1 small green bell pepper, chopped; 2 celery ribs, chopped; 3 garlic cloves, minced; 1 (6-ounce) can tomato paste; 1/4 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1 (11-ounce) package piecrust mix
1/2 (5-ounce) jar pasteurized process sharp Cheddar cheese spread
2 1/2 teaspoons Creole seasoning, divided
1/2 cup water
10 plum tomatoes, halved and seeded
1 pound medium-size fresh shrimp
1/2 pound andouille sausage, thinly sliced
1 small onion, chopped
1 small green bell pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 (6-ounce) can tomato paste
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

1
Combine piecrust mix, cheese spread, and 1 teaspoon Creole seasoning with a pastry blender until crumbly. Sprinkle 1/2 cup water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball. Chill 30 minutes.
2
Place tomatoes, cut side down, on a 15- x 10-inch jellyroll pan lined with aluminum foil. Broil 5 inches from heat 14 to 16 minutes or until skin is charred; cool. Remove and discard skins, reserving tomatoes and liquid; coarsely chop tomatoes. Set aside.
3
Peel shrimp; devein, if desired. Set aside.
4
Cook sausage and next 4 ingredients in a large nonstick skillet over medium-high heat 7 minutes. Stir in tomato paste. Stir in roasted tomatoes with liquid, remaining 1 1/2 teaspoons Creole seasoning, salt, and pepper; bring just to a simmer.
5
Add shrimp, and cook over medium heat just until shrimp turn pink. Do not overcook. Spoon mixture evenly into 4 (1 1/2- to 2-cup) ungreased ovenproof bowls.
6
Divide piecrust mixture into 4 portions. Roll each portion on a lightly floured surface into 6 1/2-inch circles. Place dough over bowls. (Dough should overlap bowl slightly.) Place bowls on a large baking sheet. Bake at 425u00b0 for 25 to 30 minutes or until pastry is golden.
7
Note: In testing, we used Betty Crocker Pie Crust Mix and Kraft Old English Cheese.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (11-ounce) package piecrust mix, 1/2 (5-ounce) jar pasteurized process sharp Cheddar cheese spread, 2 1/2 teaspoons Creole seasoning, divided, 1/2 cup water, and more.

Yes, Creole Shrimp Pot Pies falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creole Shrimp Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions