Ingredients Jump to Instructions ↓

  1. 4 tablespoons unsalted butter

  2. 4 leeks, white and pale-green parts only, quartered lengthwise, chopped, and rinsed well

  3. 6 ounces andouille sausage, quartered lengthwise and chopped

  4. 4 garlic cloves, thinly sliced

  5. 1/2 cup all-purpose flour

  6. 2/3 cup dry vermouth

  7. 4 cups fish stock

  8. 2 medium Red Bliss potatoes, cut into 1/2-inch cubes

  9. 1 pound 8 ounces rock shrimp

  10. 2 packages (14 ounces each) frozen puff pastry, preferably Dufour (, thawed

  11. All-purpose flour, for surface

  12. 1 large egg, lightly beaten for egg wash

Instructions Jump to Ingredients ↑

  1. Photo: Jonathan Lovekin Make the filling: Melt butter in a large pot over medium heat. Cook leeks until soft but not brown, about 7 minutes. Add sausage and garlic, and cook until sausage cooks through and garlic is fragrant, about 2 minutes. Stir in flour to combine.

  2. Add vermouth. Let cook for 1 minute. Add stock and potatoes, and cook until potatoes are just tender, about 4 minutes. Add shrimp, and cook until opaque, about 1 minute. Let cool. Divide filling among eight 4-inch (12-ounce) ramekins.

  3. Meanwhile, preheat oven to 400 degrees. Make the topping: Roll out puff pastry to a 1/4-inch thickness on a lightly floured surface. Cut out 8 circles that are 1 inch wider than the ramekins; cut a 1/2-inch vent hole in the middle of each. Freeze on a baking sheet for 20 minutes.

  4. Top ramekins with frozen puff pastry, and brush with egg wash. Bake until pastry is golden and filling is bubbling, about 20 minutes.


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