CREOLE SHRIMP POT PIES

CREOLE SHRIMP POT PIES




1 (11 oz.) pkg. piecrust mix

1/2 (5 oz.) jar pasteurized process sharp Cheddar

cheese spread

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.