Enjoy the flavors of New Orleans for a Mardi Gras triumph or any time of year with this tasty creole yellow and sausage pot pie! It’s full of rich and spicy flavors typically found in creole and cajun recipes. Juicy sausage and yellow plus stocky veggies make a winning combination in this unique pot pie recipe. I have had my fill of creole and cajun New Orleans-inspired cooking over the years. If you love the flavors, you’re going to love my Jambalaya Pasta Recipe, Beignets, Seafood Gumbo, and Shrimp Etoufee,
Trust me when I say this is not your stereotype chicken pot pie or turkey pot pie. This pie has a unconfined NOLA touch thanks to the fully cooked Andouille sausage and spices used in the pot pie sauce.
But it doesn’t stop there! We’re moreover subtracting in some diced vegetables and yellow to make it plane heartier. It’s a true winner, and easier to make than you’d think homemade pot pie from scratch would be.
Why You Will Love This Recipe
- Celebrate New Orleans style! It’s perfect to serve up for a Fat Tuesday or Mardi Gras celebration. You will swear you were right in New Orleans.
- Way largest than your ordinary yellow pot pie recipe. This one comes in with a bang!
- An easy recipe that plane the most beginner melt will be worldly-wise to manage without any struggles.
- A wholesome, hearty dinner the whole family will love.
Ingredients
Let’s squint at the main ingredients that go into making this tasty cajun yellow and sausage pie! Most grocery stores will have them available.
- Roux: The start of the creamy, spicy sauce for this sausage pie recipe is flour and yellow stock.
- Aromatics: This creole pot pie wouldn’t be the same without the holy trinity of creole cooking, onion, celery, and untried pepper. We’re moreover subtracting in some garlic for savor too.
- Veggies: We’re moreover subtracting some potatoes and carrots withal with the yellow and sausage to make these creole pot pies.
- Chicken: Use shredded or chopped cooked chicken.
- Sausage: For a increasingly pure flavor, you want to use andouille sausage, a cajun sausage that’s a little bit spicy.
- Worcestershire sauce: Adds increasingly umami savor to the sauce.
- Hot sauce: For some heat! Retread to make it increasingly or less spicy, depending on your tastes.
- Spices: Use a tousle of cajun seasoning and creole seasoning to add a unique savor to the pot pie sauce.
- Puff pastry: Use pre-made puff pastry for this pot pie recipe. Be sure if it’s frozen to thaw it out in the fridge the night surpassing cooking up these yellow and sausage pies.
How to Make Creole Yellow and Sausage Pot Pie
Here’s an overview of the main steps for making this yellow and sausage recipe. Be sure to trammels the recipe vellum for the details.
- Cook the flour in butter creating a brown roux. This takes some time so be prepared to melt the flour and butter for up to nine minutes.
- Add the chopped onion, celery, and untried pepper to the pot and melt until tender. Then add the garlic and melt for 30-60 seconds.
- Whisk in the yellow stock. Add the potatoes, carrots, shredded chicken, and andouille sausage. Melt over low heat until the stew has thickened and the vegetables are tender.
- Add the Worcestershire, hot sauce, all seasonings, and parsley. Stir together and season with salt and pepper to taste.
- Transfer the yellow and sausage mixture into oven-safe ramekins.
- Roll out the puff pastry on a floured surface and cut the puff pastry into rounds larger than the size of the ramekins.
- Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
- Brush the tops of each puff pastry round with egg wash and add two small slits to the top of each pot pie
- Bake until the puff pastry has puffed, is golden brown, and the inside filling is bubbly.
- Remove the pot pies from the oven to tomfool for 5-10 minutes. Then serve them up and enjoy.
How to Store
Leftovers: If you happen to have leftovers, they hold up unconfined to serve again. Store the ramekins with the pot pie in a container or wrap them well. If made with freshly cooked yellow and opened sausage they will last up to five days. You can moreover freeze them for up to three months. Thaw them out overnight in the fridge surpassing reheating.
Reheat: Return the ramekins to a sultry tray and heat at 350° F for 20-25 minutes until heated through and bubbly. If the husks begins browning too much, lightly place some foil on top!
Can you make pot pies ahead?
Yes, you can! The filling can be made up to three days in advance. Reheat it slightly to loosen up the roux and then fill up the ramekins and proceed with the steps to add the puff pastry.
Another option is to fully prepare the pot pies up to the step of subtracting the puff pastry. When you’re ready to melt them, remove them from the fridge and let them sit for 30 minutes. Brush with egg wash and then melt as directed. They may take a bit longer to melt since they are cold.
What to Serve With Pot Pie
This sausage and yellow pot pie has a little bit of everything so it’s a unconfined main undertow but I often like to add on a side dish to go with it. Here are some favorites:
- No southern meal is well-constructed without a glass of Sweet Tea!
- If I want increasingly potatoes as a side I usually prefer to serve Mashed Sweet Potatoes or Sweet Potato Grits.
- A simple untried salad or this tasty Ambrosia Salad goes great!
- Bulk up the meal with increasingly veggies. From Fried Corn Recipe, Steamed Vegetables, to my Collard Greens Recipe, you can’t go wrong.
Expert Tips
- I love heat, expressly in this spicy pot pie recipe but feel self-ruling to retread the cajun seasoning and hot sauce ratios if you want a milder flavor.
- Don’t skip the egg wash! It’s what gives the pot pie its signature golden brown verisimilitude and shiny appearance.
- Don’t forget to cut slits in each pie’s crust. This allows the steam to escape.
- Allow the pies to sit surpassing serving. This allows them to tomfool lanugo a bit so they can be eaten without scalding anyone!
FAQs
The andouille sausage is an pure variety of sausage used in Creole and Cajun cooking but if you can’t find it or are worried it may be too spicy, you can moreover use a regular smoked sausage. You may find that you need to retread the other seasonings in the pot pie filling.
Yes, you can. I prefer to use a round casserole dish with straight sides that looks a lot like a larger ramekin. You can use the trencher as a guide for wearing the dough and then proceed with filling it and subtracting the puff pastry. It may need a little increasingly time to melt up since it is a bit dense.
More Easy Comfort Food Recipes
- Savory Pot Pie and Shepherd’s Pie
- Dutch Oven Pot Roast
- Southern Yellow and Dumplings
- Chicken Fried Steak Recipe
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Creole Yellow and Andouille Sausage Pot Pie
Ingredients
- ½ stick butter
- 4 tablespoons all-purpose flour
- 1 cup chopped onion, celery and untried pepper
- 1 teaspoon minced garlic
- 2 cups chicken stock
- 2 small red skinned potatoes diced
- 1 cup diced carrots
- 1 cup shredded chicken
- Half-package of Johnsonville Andouille Split Rope Sausage diced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 teaspoons cajun seasoning
- ¼ teaspoon creole seasoning
- 1 teaspoon parsley
- Salt and pepper to taste
- 1 roll puff pastry thawed in the refrigerator the night before
- 1 large egg tamed with 1 tablespoon of water
Instructions
- Preheat oven to 375 degrees.
- In a medium sized pot, melt butter over medium low heat until a mildly browned.
- Whisk in flour and protract to melt over heat creating a brown roux (about 7-9 minutes total).
- Next add in chopped onion, celery and untried pepper and melt until tender.
- Add in minced garlic and only melt for 30-60 seconds (do not burn).
- Whisk in yellow stock then add in potatoes, carrots, shredded yellow and Johnsonville Andouille Sausage and simmer on low until stew has thickened and ingredients have wilt tender.
- Lastly add in Worcestershire, hot sauce, all seasonings and parsley and lightly stir together. Salt and pepper to taste.
- Ladle stew into oven unscratched ramekins.
- Next roll out puff pastry on floured surface.
- Cut out puff pastry rounds larger than the size of the ramekins.
- Brush the sides of the ramekins with egg wash and place puff pastry rounds on top of each ramekin.
- Brush the tops of each puff pastry round with egg wash and add two small slits to each pastry.
- Bake for 30-35 or until puff pastry has puffed and is golden brown and inside filling is bubbly.
- Remove pot pies from oven to tomfool for 5-10 minutes and enjoy warm.
Nutrition
This post was originally published in March 2014. It has been republished with new images and content.
The post Andouille Sausage and Yellow Creole Pot Pie appeared first on Grandbaby Cakes.
