Shrimp And Andouille Meat Pies - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Shrimp And Andouille Meat Pies

Prep Time: 1 Hour

Yields: 8–10 Individual Pies

Comment:

The meat pie is believed to have originated in South and Central America and later evolved into the classic empanada. The filling for these small hand held pies can range from wild game to domestic meats, seafood or even combinations of the three. Today, the Natchitoches meat pies created by the Lasyone family at the restaurant baring their name is considered to be the best and most authentic of the dish.

Ingredients:

1 pound (71–90 count) shrimp, peeled, deveined and coarsely chopped

½ cup minced andouille sausage or tasso

3 (9-inch) prepared pie doughs

¼ pound butter, melted

½ cup minced red onions

½ cup minced celery

¼ cup minced green bell pepper

¼ cup minced red bell pepper

¼ cup minced yellow bell pepper

¼ cup minced garlic

3 tbsps flour

½ cup heavy whipping cream

¼ cup thinly sliced green onion tops

salt and black pepper to taste

granulated garlic to taste

¼ cup bread crumbs

oil for deep-frying

egg wash (1 egg, beaten with ¼ cup water)

Method:

In a heavy-bottomed sauté pan, heat butter over medium-high heat. Add andouille, onions, celery, bell peppers and minced garlic. Sauté 3–5 minutes or until vegetables are wilted. Add shrimp and sauté 3–5 minutes or until shrimp are pink and curled. Blend in flour, add heavy whipping cream and reduce until a thickened white sauce is achieved. Stir in green onions and season to taste with salt, pepper and granulated garlic. Remove from heat and sprinkle in just enough bread crumbs to hold stuffing together, but not too dry. Cool mixture to room temperature. NOTE: This may be done 1 day in advance and refrigerated overnight. When ready to cook, heat deep-fryer to 350°F according to manufacturer's directions. Roll out each sheet of pie dough. Using a pastry cutter, cut doughs into 4-inch circles. Brush edges of circles with egg wash. Using a tablespoon, spoon equal portions of shrimp mixture into middle of each circle. Fold over and crimp edges with a fork. Fry until golden brown. Remove from fryer and drain on paper towels.

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