SHRIMP AND SAUSAGE GUMBO CASSEROLE

SHRIMP AND SAUSAGE GUMBO CASSEROLE 1 pound thawed raw shrimp, peeled and deveined 1/2 of a 17.3oz package frozen puff pastry sheets (1 sheet), thawed 1/2 tsp Cajun Seasoning 1 cup chopped green sweet pepper 1/2 cup sliced celery 2 tsp Gourmet Garden Garlic (or 2 tsp minced garlic) 1 tbsp Olive Oil 1 pound cooked smoked andouille sausage, sliced 14.5 oz can diced tomatoes, drained 10.75 oz can cream of chicken soup 9 oz package frozen cut okra, thawed 2 tbsp tomato paste 1/2 tsp salt 1/2 tsp cayenne pepper Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or silicone baking sheet. Lay puff pastry sheet on a lightly floured surface and use a round cookie cutter to punch out 2 to 3 inch circles. Place on prepared baking sheet and sprinkle with Cajun seasoning. Bake for 10 minutes. Meanwhile, in a very large skillet cook sweet pepper, onion, celery, and garlic in hot oil over medium heat for about 4 minutes or until vegetables are tender. Stir in sausage, tomatoes, soup, okra, tomato paste, salt and cayenne pepper; heat until bubbly. Add the shrimp and return to a boil. Transfer the shrimp mixture to a 3 quart baking dish. Bake uncovered for 15 minutes. Place the puff pastry circles on top of the gumbo mixture, and bake for an additional 10 minutes or until the puff pastry is golden brown and edges of gumbo are bubbly.