Light flaky crust fully stuffed with diced Shrimp and Andouille Sausage cooked with mixed seasonings and a Cajun roux that screams southern flavor
New Orleans Gumbo Roux stuffed in a flaky crust then deep fried to perfection
Mini Shrimp & Andouille Pies
Filling: shrimp, andouille sausage(pork, water, salt, soy protein, spices, yellow mustard, garlic, sugar, paprika, sodium erythorbate, whey protein, sodium nitrite), water, onions, celery, bell peppers, butter(pasteurized cream, salt(contains milk), bread crumbs(bleached wheat flour(niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, salt, yeast oil, calcium propionate), flour(bleached wheat flour, malted barley, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), red bell peppers, cream(heavy cream, skim milk, contains 1% of each of the following ingredients: mono & diglycerides, polysorbate 80%, carrageen, contains milk), garlic, food starch(modified vegetable starch, shrimp base(shrimp, salt, maltodextrin, hydrolyzed soy protein, soy flour, sugar, dried whey, dried onion, and garlic, corn oil, autolyzed yeast extract, natural flavors, xanthan gum, and oleoresin paprika, contains: shrimp, soybean milk), lemon juice, spices, salt
Dough: Bleached wheat flour, malted barley flour, niacin, iron (reduced), thiamine mononitrate, riboflavin and folic acid, water, shortening (soybean, oil hydrogenated soybean and cottonseed oils), dough conditioner (enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), salt, soybean oil and 2% or less of each of the following: L-Cysteine, hydrochloride, ascorbic acid (vitamin C), enzymes), salt
1.0 oz pies
Deep Fry - at 350 degrees F for 3 to 4 minutes until golden brown.
Baking - Brush pie with egg wash or butter and bake at 375 degrees F for 20 - 25 minutes.
Cook to an internal temperature of 158 degrees F.