Creole Shrimp Pot Pies

Ingredients

• 0.5 pound andouille sausage thinly sliced
• 2 rib celery chopped
• 2.5 teaspoons creole seasoning divided
• 3  garlic cloves minced
• 1 small bell pepper green chopped
• 1 small onion chopped
• 0.3 teaspoon pepper freshly ground
• 10  plum tomatoes halved seeded
• 0.3 teaspoon salt 
• 5 ounce pasteurized process sharp cheddar cheese spread 
• 1 pound shrimp fresh
• 6 ounce tomato paste canned
• 0.5 cup water 
• 11 ounce piecrust mix 
• 11 ounce piecrust mix 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender
• aluminum foil

Directions

1. Combine piecrust mix, cheese spread, and 1 teaspoon Creole seasoning with a pastry blender until crumbly.
2. 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.
3. 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.
4. Remove and discard skins, reserving tomatoes and liquid; coarsely chop tomatoes. Set aside.
5. Peel shrimp; devein, if desired. Set aside.
6. 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.
7. 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.
8. Divide piecrust mixture into 4 portions.
9. Roll each portion on a lightly floured surface into 6 1/2-inch circles.
10. Place dough over bowls. (Dough should overlap bowl slightly.)
11. Place bowls on a large baking sheet.
12. Bake at 425 for 25 to 30 minutes or until pastry is golden.
13. Note: In testing, we used Betty Crocker Pie Crust
14. Mix and Kraft Old English Cheese.