Crab Gumbo Pot Pie

• 1 to 2 cup crab meat
• 1/4 cup butter
• 1/4 cup flour
• 2 tbsp olive oil
• 1/2 cup okra, sliced (optional)
• 1 celery stalk, diced
• 1/2 onion, diced
• 1/2 green pepper, diced
• 1 tomato, diced
• 1 clove garlic, minced
• 6 oz Andouille sausage sliced
• 1/2 Tbsp Cooking with Greens Creole seasoning blend
• 1/2 tsp Cooking with Greens Smooth Heat Blend
• 1/2 tsp Cooking with Greens Pink Himalayan Sea salt
• 2 cups of seafood or chicken stock 
• 1 tbsp sweet white wine
• 2 Tbsp butter melted
• 1 tsp Cooking with Greens Spicy Seafood blend

 Preheat oven to 400 degrees. In a large saucepan, add 1/2 Tbsp olive oil and Andouille sausage. Cook until browned and remove from pan. Add remaining olive oil and cook onions and celery until the onions are translucent. Add in the garlic, green peppers, tomatoes, (optional okra), creole seasoning, smooth heat blend, wine and salt. Cook for about 5 minutes until the tomatoes start letting off some juice and vegetables become fragrant. Set aside. Melt butter in same sauce pan over medium heat. Add in flour and whisk well to make a roux. Continue whisking the roux every few seconds until your roux starts to turn a light brown color. Now turn the heat to low and whisk your roux every minute or so until your roux turns a rich brown color, like the color of peanut butter or darker. Add vegetables to roux and cook for a minute, until combined and everything looks like a paste. Add in your seafood stock and andouille and once it comes to a boil, turn the heat down to low and let it simmer for about 20 minutes. Add in your crab and cook for 5 minutes. Spoon gumbo into personal sized baking Ramakins Leaving 1/2 inch from top of ramakin. Cut Puff pastry (or crescent roll dough into circles large enough to cover top of ramakin. Melt 2 Tbsp butter and Seafood blend in microwavable bowl and brush atop pastry dough. Place in oven and bake for 15 mins, or until pastry is browned and done. Serve.