Cajun Seafood Pot Pie (Print)
Golden Cajun crust filled with shrimp, crab, and crawfish in a creamy, spiced blend for Southern comfort.
# Ingredients:
→ Seafood Filling
01 -
450 g mixed seafood (shrimp, crab, crawfish), peeled and cleaned
02 -
240 ml diced onions
03 -
120 ml diced celery
04 -
120 ml diced bell peppers
05 -
2 cloves garlic, minced
06 -
60 g unsalted butter
07 -
30 g all-purpose flour
08 -
240 ml seafood stock
09 -
120 ml heavy cream
10 -
2 tablespoons Cajun seasoning
→ Crust
11 -
2 pie crusts (store-bought or homemade, for a 23 cm dish)
# Steps:
01 -
Set the oven to 190°C and allow it to preheat fully.
02 -
Melt butter in a large skillet over medium heat. Add diced onions, celery, bell peppers, and minced garlic. Sauté for 5 minutes until the vegetables have softened.
03 -
Sprinkle flour over the cooked vegetables and stir continuously to form a roux. Cook for about 2 minutes until the mixture reaches a light golden color.
04 -
Gradually whisk in the seafood stock and heavy cream. Stir until the mixture is smooth and begins to thicken.
05 -
Fold in the mixed seafood and Cajun seasoning. Simmer gently for 5 minutes until the seafood is nearly cooked through.
06 -
Line a 23 cm pie dish with one pie crust. Fill evenly with the seafood mixture. Top with the second crust, sealing the edges and cutting small vents to release steam.
07 -
Place the assembled pie in the preheated oven. Bake for 30 to 35 minutes until the crust is golden and the filling is bubbling.
# Additional Notes:
01 -
For enhanced flavor, use freshly made Cajun seasoning and the highest quality seafood stock possible.
02 -
Allow the pot pie to rest for 10 minutes before slicing to maintain structure and ease of serving.