Easy Puff Pastry Gumbo Bites with Sausage and Shrimp

Puff Pastry Gumbo Bites with Andouille Sausage & Shrimp

When it comes to comfort food, gumbo holds a special place in my heart. Originating from Louisiana, this hearty dish celebrates Creole and Cajun culinary traditions. Its roots trace back to West African, French, Spanish, and Native American influences. Gumbo symbolizes cultural fusion, combining rich flavors and a variety of ingredients. Each family recipe brings its own unique twist. Traditionally served as a stew over rice, I decided to reimagine this classic. Introducing my Puff Pastry Gumbo Bites!

This recipe highlights how I love to experiment with flavors and formats. I wrapped the bold, savory essence of gumbo in buttery, flaky puff pastry. The result is a bite-sized appetizer that’s perfect for entertaining. It also works wonderfully as a quick, satisfying snack. With Andouille sausage, shrimp, and a creamy, spicy filling, these bites capture the essence of gumbo in an exciting new way. Whether you’re a long-time gumbo fan or simply curious, these bites will impress.

What Makes Gumbo Special?

Before diving into the recipe, let’s explore the history of gumbo. The word “gumbo” comes from the West African word for okra, “ki ngombo.” Okra is often used as a traditional thickening agent in gumbo recipes. Another common thickener is filé powder, made from ground sassafras leaves. This ingredient reflects the Native American influence on the dish. Gumbo’s versatility is one of its standout features. It can include seafood, chicken, sausage, or even a combination of all three. The diversity of gumbo reflects its rich history and cultural significance.

Why Puff Pastry Gumbo Bites?

Transforming gumbo into a puff pastry bite makes it more approachable and portable. Furthermore, it turns this beloved dish into an easy-to-share appetizer. These bites are ideal for parties or game-day gatherings. They also make a great treat when you want a little Southern-inspired magic. The flaky pastry contrasts beautifully with the savory, spiced filling. Each bite delivers a delightful combination of textures and flavors.

Print Recipe

Puff Pastry Gumbo Bites with Andouille Sausage & Shrimp: A Delicious Appetizer

Puff Pastry Gumbo Bites with andouille sausage and shrimp bring Southern-inspired flavors to your table! This easy-to-make appetizer combines flaky pastry with a rich, gumbo-inspired filling—perfect for parties, holidays, or anytime you want a unique twist on a classic dish.

Prep Time1 hour hr

Cook Time1 hour hr

Course: Appetizer

Cuisine: American

Keyword: puff pastry, appetizer, shrimp, sausage, gumbo

Servings: 18 tartlets

Ingredients

For the gumbo filling:

• 1/2 lb Andouille sausage sliced
• 1/2 lb shrimp diced for filling, whole for topping
• 1 small onion chopped
• 1/4 red bell pepper chopped
• 1/4 green bell pepper chopped
• 1/2-1 cup okra fresh or frozen
• 2 garlic cloves minced
• 1 tsp smoked paprika
• 1 tsp dried thyme oregano works too
• 1 tsp Creole seasoning
• 1 tsp cayenne adjust to your liking
• salt and pepper to taste
• 2 tbsp all purpose flour
• 3 tbsp butter preferably unsalted, divided
• 1 cup chicken broth
• 2 puff pastry sheets thawed
• 1 egg for egg wash
• fresh parsely for garnish

Instructions

• Thaw the puff pastry for at least 40 minutes. Pastry should still be cold but soft to the touch.
• While the pastry is thawing, work on the filling. On medium high heat, saute the sausage in a pan until browned and set aside. This should take around 4-5 minutes.
• In the same pan lower temperature to medium. Melt 2 tbsp butter. Whisk in 2 tbsp of flour and cook for 1-2 minutes or until a smooth, brown roux forms (don’t burn it!)
• Add okra, onion and bell peppers and cook until softened about 3-5 minutes. Add in minced garlic and cook for another minute.
• Gradually stir in 1 cup of chicken broth, simmer, and add spices until thickened (3-5 minutes) taste and adjust if needed. Stir in diced shrimp and sausage. Cook until shrimp turns pink. Let the filling cool.
• Roll out puff pastry and cut into square or rectangle shapes. Gently flatten dough and brush the border with egg wash before adding the filling. Spoon cooled gumbo filling onto each piece of pastry leaving a small border around the edges.
• Bake in preheated oven at 400 F for 15-20 minutes, until golden and puffed.
• While pastries are baking make your shrimp topping using the reserved whole shrimps. Season shrimp with a bit of Creole seasoning and set aside. In a small pan, melt the remaining butter over medium high heat, once foamy add the shrimp. Cook for 1-2 minutes on each side and set aside.
• Once the pastries are cooked, top with whole shrimp and brush with some of the butter sauce for extra flavor. Sprinkle with fresh parsley and enjoy!

Notes

Customizing the Filling: Feel free to swap the shrimp with other proteins like chicken or crawfish, depending on your preference. You can also make these vegetarian by using smoked sausage or omitting meat altogether and adding extra vegetables like bell peppers and okra.

Making Ahead: These puff pastry bites can be assembled ahead of time! Prepare them and store them on a baking sheet, covered with plastic wrap, in the fridge for up to 24 hours before baking. This makes them perfect for entertaining or prepping in advance.

Proper Puff Pastry Handling: When working with puff pastry, ensure it stays cold to achieve the flakiest texture. If it starts to soften, place it back in the fridge for a few minutes before cutting or filling.

Serving Tips: Serve these gumbo bites with a side of spicy remoulade or a tangy dipping sauce for an extra kick! They’re perfect for any occasion, from casual gatherings to more formal events.

Storing Leftovers:
If you have leftovers, store them in an airtight container in the fridge for up to 2 days. To maintain the crispiness, reheat in the oven or air fryer at 375°F (190°C) for 5-7 minutes, until heated through and crispy.