1 pound Andouille or smoked sausage, sliced into half-moons

2 red bell peppers, finely chopped

1 green bell pepper, finely chopped

1 yellow onion, finely chopped

3 celery stalks, finely chopped

1/2 cup unsalted butter, cubed

1 tablespoon Old Bay seasoning

2 teaspoons chicken bouillon

1 teaspoon garlic powder

1 teaspoon gumbo file

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons tomato paste

1/2 cup all-purpose flour, plus more for dusting

1/2 cup canned tomatoes

4 cups chicken broth

Hot sauce or cayenne pepper to taste (optional)

1 pound peeled and deveined shrimp

2 (6-ounce) cans lump crabmeat

2 sheets puff pastry, thawed

1 large egg yolk, lightly beaten

1 tablespoon water

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Preheat oven to 400°F (200°C).
In a large pot or deep skillet, melt butter over medium heat. Add onions, celery, and bell peppers; sauté 5-7 minutes until softened.
Add sausage slices; cook 5 minutes until browned.
Stir in Old Bay, chicken bouillon, garlic powder, gumbo file, salt, pepper, and tomato paste. Mix well.
Sprinkle flour over mixture; stir constantly 2-3 minutes to form roux base.
Slowly add chicken broth while stirring to avoid lumps.
Add canned tomatoes; simmer 10-15 minutes until thickened.
Stir in shrimp and crabmeat; cook 3-4 minutes until shrimp are pink and cooked through. Add hot sauce or cayenne if desired.
Lightly flour surface; roll out puff pastry sheets and cut to size to cover ramekins.
Spoon filling into oven-safe ramekins; top each with puff pastry, sealing edges.
Mix egg yolk with water; brush pastry tops for golden finish.
Place pies on baking sheet; bake 20-25 minutes until pastry is puffed and golden.
Let cool slightly before serving.

Replace seafood with crawfish or white fish for variation.

Adjust spice level with hot sauce or cayenne.

Pie crust or biscuit dough can replace puff pastry for different texture.

Assemble ahead and refrigerate; bake just before serving.