• 1 sheet frozen puff pastry (half of 16-ounce package all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/2 cup heavy whipping cream
• 2 tablespoons all purpose flour
• 1 tablespoon butter
• 3½ cups sliced leeks (white and pale green parts only; from 3 large)
• 1/2 lb Andouille sausage, cut into scant 1/2-inch cubes
• 2 large garlic cloves, minced
• 1/3 cup dry vermouth or dry white wine
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1 Yukon Gold potato (8-ounce), peeled, cut into 1/2-inch cubes
• 1/2 cup chopped green onions
• 1½lbs deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces

Shrimp and Andouille Pot PIe

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• 2 pounds dried red  beans
• 3 cups chopped onion
• 1 cup chopped green pepper
• 1/2 cup sliced green onion
• 1/3 cup minced parsley
• 2 tablespoons minced garlic
• 2 pounds total of a mix of seasoning ham (cubed), tasso* (cubed), andouille, and/or smoked sausage, sliced
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1/4 teaspoon red pepper flakes
• 2 bay leaves
• 1 teaspoon thyme
• 1 teaspoon basil
• water as needed
• Salt to taste
• Steamed rice for serving
• Hot sauce

*Tasso is seasoned smoked pork butt; click here for John Folse's Tasso recipe for ideas on what seasonings to use if you don't have access to tasso.

Susan's Red Beans and Rice

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