Description
Bring the bold, comforting flavors of Louisiana to your table with this Cajun Seafood Pot Pie. Filled with a rich, creamy seafood medley and enveloped in a flaky, buttery crust, this dish is a celebration of Southern tradition. Perfect for family dinners or special gatherings, every bite is a taste of home.
Ingredients
- 1 lb mixed seafood (shrimp, crab, crawfish)
- 1 cup diced onions
- ½ cup diced celery
- ½ cup diced bell peppers
- 2 cloves minced garlic
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup seafood stock
- ½ cup heavy cream
- 2 tbsp Cajun seasoning
- 1 package pie crust (2 crusts)
Instructions
- Prepare the Base:
- Preheat oven to 375°F (190°C).
- In a large skillet, melt butter over medium heat.
- Add onions, celery, and bell peppers, sautéing until softened.
- Stir in minced garlic and cook for another minute.
- Build the Flavor:
- Sprinkle flour over the vegetables, stirring to form a roux.
- Gradually add seafood stock and heavy cream, whisking until smooth.
- Mix in Cajun seasoning and let simmer for a few minutes.
- Add the Seafood:
- Stir in shrimp, crab, and crawfish, allowing them to cook through.
- Let the mixture simmer for 5 minutes until thickened.
- Assemble and Bake:
- Line a 9-inch pie dish with one crust.
- Pour in the seafood filling, then cover with the second crust.
- Seal the edges, cut slits in the top, and bake for 30-35 minutes until golden brown.
Notes
- Keep pie crust cold before baking for a flakier texture.
- Adjust spice level by adding more Cajun seasoning or a pinch of cayenne.
- Let the pie rest for 10 minutes before slicing for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun