Shrimp and Andouille Pot Pies

Ingredients

• 2 tablespoons all purpose flour 
• 0.5 pound andouille sausage cut into scant 1/2-inch cubes
• 1 tablespoon butter 
• 0.3 teaspoon thyme leaves dried
• 2 large garlic cloves minced
• 0.5 cup heavy whipping cream 
• 1.5 pounds shrimp deveined uncooked peeled cut into 1-inch pieces
• 3.5 cups leeks white green sliced ( and pale parts only; from 3 large)
• 1 sheet puff pastry frozen thawed (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry)
• 8 ounce red-skinned potato peeled cut into 1/2-inch cubes
• 1.5 ounce concentrated classic seafood stock mixed with 2 cups water; (such as Glace de Fruits de Mer Gold)
• 0.3 cup vermouth dry white dry

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 400°F.
2. Roll out pastry onfloured surface to 12-inch square.
3. Cut outfour 5 1/2-inch rounds.
4. Place on parchment-linedbaking sheet; bake until golden, about15 minutes. Cool on sheet. DO AHEAD: Can bemade 1 day ahead. Wrap airtight and storeat room temperature.
5. Preheat oven to 400°F.
6. Whisk creamand flour in small bowl. Melt butter inlarge skillet over medium heat.
7. Add leeksand sauté until tender, about 10 minutes.
8. Add andouille and garlic and sauté 4minutes.
9. Add vermouth; simmer until liquidevaporates, about 3 minutes.
10. Add seafoodstock mixture and thyme. Bring to simmer.
11. Add potato and cook uncovered until tender,about 6 minutes.
12. Add cream mixture to skillet; stir.Simmer until sauce thickens and boils,about 3 minutes. Reduce heat.
13. Add shrimp;simmer until just opaque in center, about3 minutes. Season with salt and pepper.
14. Divide hot filling among four 1 1/4-cupbaking dishes. Top each with pastry round.
15. Bake until filling bubbles, about 5 minutes.
16. Concentrated classicseafood stock is available at many fishmarkets and from amazon.com.