New Orleans-Inspired Mini Shrimp Pot Pies

I love creole food and everything New Orleans-inspired.  So, of course, for Mardi Gras, it’s absolutely essential that you get your creole on! My task this year was simple: find a dish you could make under an hour that you haven’t had. Jambalaya: Done that. Gumbo: Hello! We were in New Orleans two months ago! So, I decided to take a spin on the classics by combing a etoufee recipe with the basics of a pot pie.  The perfect balance between comfort food and culturally-inspired, shrimp pot pies are both creamy and flavorful. Spicy, savory, and tangy, the shrimp pot pie will have all of your taste buds racing!



  • 1 (9-inch) prepared deep dish pie crust
  • 1/4 cup butter
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. cayenne
  • 1/8 tsp. white pepper
  • 1 cup diced tomatoes
  • 12 oz. peeled shrimp
  • 2 Tbsp. flour
  • 1 cup water
  1. Cut pie crust down to fit into cupcake dish-sized pieces and lay in each cupcake cup. Cut out pie crust piece to cover each mini pie. (You can use a cup rim to cut out a dough piece from the large pie crust.)
  2. Over medium heat, put the butter in a pan and melt down. Pour in onions, green peppers, celery, salt, pepper and cayenne into pan and cook for 5 minutes or until vegetables are slightly translucent.
  3. Pour in the diced tomatoes and shrimp and stir for 5 minutes
  4. Whisk the flour and water together in a bowl and pour into the shrimp mixture. Stir for 5 minutes and then remove to begin the thickening process. Remove from the heat and let the mixture continue to thicken for 20-30 minutes.
  5. Pour the mixture into each mini pie crust and cover with the piece of dough for the pie crust topping.
  6. Cook at 400 degrees for 30-40 minutes, or until the mini pies are brown and crispy.

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