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.
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.
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.