CREOLE SHRIMP POT PIES
1 (11 oz.) pkg. piecrust mix
1/2 (5 oz.) jar pasteurized process sharp Cheddar
2 1/2 tsp. Creole seasoning, divided
1/2 C. water
10 plum tomatoes, halved and seeded
1 lb. medium-size fresh shrimp
1/2 lb. andouille sausage, thinly sliced
1 small onion, chopped
1 small green bell pepper, chopped
2 celery ribs, chopped
3 garlic cloves, minced
1 (6 oz.) can tomato paste
1/4 tsp. salt
1/4 tsp. freshly ground pepper
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.
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.
Peel shrimp; devein, if desired. Set aside.
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.
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.
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 425 F for 25 to 30 minutes or until pastry is
golden. Yield: 4 servings.