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Creole Shrimp Pot Pies


  • 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.
  2. Chill for 30 minutes.
  3. Place tomatoes, cut side down, on a 15 x 10-inch jellyroll pan lined with aluminum foil.
  4. Broil 5 inches from heat 14 to 16 minutes or until skin is charred; cool.
  5. Remove and discard skins, reserving tomatoes and liquid; coarsely chop tomatoes. Set aside.
  6. Peel shrimp; devein, if desired. Set aside.
  7. Cook sausage and next 4 ingredients in a large nonstick skillet over medium-high heat 7 minutes.
  8. Stir in tomato paste.
  9. Stir in roasted tomatoes with liquid, remaining 1 1/2 teaspoons Creole seasoning, salt, and pepper; bring just to a simmer.
  10. Add shrimp, and cook over medium heat just until shrimp turn pink. Do not overcook.
  11. Spoon mixture evenly into 4 (1 1/2- to 2-cup) ungreased ovenproof bowls.
  12. 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.
  13. Bake at 425 degrees F for 25 to 30 minutes or until pastry is golden.

Yield: 4 servings


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