Shrimp and Andouille Pot Pies

INGREDIENTS

• 3 1/2 cups sliced leeks (white and pale green parts only; from 3 large)
• 1 1/2 pounds deveined peeled uncooked jumbo shrimp, cut into 1-inch pieces
• 1 1.5-ounce package concentrated classic seafood stock (such as Glace de Fruits de Mer Gold) mixed with 2 cups water; or 2 cups bottled clam juice
• 1/4 teaspoon dried thyme
• 1/2 cup heavy whipping cream
• 1 sheet frozen puff pastry (half of 16-ounce packag e all-butter puff pastry or half of 17.3-ounce package regular puff pastry), thawed
• 1/3 cup dry vermouth or dry white wine
• 2 large garlic cloves, minced
• 2 tablespoons all purpose flour
• 1 8-ounce red-skinned potato, peeled, cut into 1/2-inch cubes
• 1/2 pound andouille sausage, cut into scant 1/2-inch cubes
• 1 tablespoon butter