Cajun Seafood Pot Pie Recipe
If you’re searching for the ultimate comfort food that’s as rich in flavor as it is in Southern soul, look no further than Cajun Seafood Pot Pie. This irresistible dish melds plump shrimp, sweet crab, tender crawfish, spicy andouille, and a medley of fresh veggies into a creamy, savory filling, all wrapped in a flaky golden crust. It’s that rare meal that feels extra-special but is surprisingly achievable in your own kitchen. Whether you’re hosting a casual family dinner or wowing friends with something new, this Cajun Seafood Pot Pie brings the vibrant taste of Louisiana to your table with every bite.
Ingredients You’ll Need
The beautiful thing about this recipe is that each ingredient pulls its own weight, adding its unique texture, color, or depth of flavor to the final dish. When they all come together, you get that unmistakable, hearty bite of Cajun seafood tradition wrapped up in cozy pot pie form.
- Shrimp (1/2 lb, peeled and chopped): Juicy and quick-cooking, shrimp provide unbeatable sweetness and a nice bite.
- Lump crab meat (1/2 lb): Delicate nuggets of crab give luxurious texture and rich flavor that pairs perfectly with the other seafood.
- Crawfish tails (1/2 lb): These Louisiana favorites add earthy, slightly sweet notes and a true taste of the bayou.
- Andouille sausage (1 cup, diced): Smoky, mildly spicy sausage adds depth and a signature savory kick.
- Unsalted butter (1/2 cup): The base of your roux, butter brings richness and helps everything bind together beautifully.
- All-purpose flour (1/2 cup): Thickens the filling and creates that velvety, creamy consistency we crave in a pot pie.
- Large onion (chopped): Adds sweetness and depth once sautéed, forming that classic “holy trinity” of Cajun cuisine.
- Bell pepper (chopped): A pop of color and subtle flavor that brightens up the filling.
- Celery ribs (chopped): Lends a fresh, slightly peppery crunch that rounds out the veggie trio.
- Garlic cloves (2, minced): Just a touch unleashes layers of savory aroma in every bite.
- Seafood stock (1 1/2 cups): Infuses the filling with the essence of the ocean—store-bought or homemade both work beautifully.
- Heavy cream (1 cup): For silkiness and richness, nothing beats cream—think of it as your decadent finishing touch.
- Cajun seasoning (2 teaspoons): A key player for that bold, peppery, and slightly smoky flavor profile.
- Paprika (1/2 teaspoon): A hint of sweetness and a gorgeous color boost.
- Cayenne pepper (optional, 1/4 teaspoon): Use if you love a little extra heat; adjust to your spice preference.
- Salt and black pepper (to taste): Season as you go for a perfectly balanced pie.
- Refrigerated pie crusts (1 package, 2 crusts): Store-bought crusts make this easier, but feel free to use homemade if you want extra flair.
- Egg (1, beaten): Essential for brushing on top, ensuring a deeply golden, glossy finish.
- Fresh parsley (chopped, for garnish): Sprinkling on top adds a pop of color and fresh aroma right before serving.
How to Make Cajun Seafood Pot Pie
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F (200°C). This not only ensures your oven is hot and ready for that golden pie crust, but it also gives you time to prep your ingredients and get into the rhythm of this Cajun Seafood Pot Pie adventure.
Step 2: Brown the Andouille Sausage
In a large skillet over medium heat, cook your diced andouille sausage until it’s browned and just a little crispy on the edges. This step deepens the flavor, so don’t rush—let that delicious smokiness develop. Remove the sausage and set it aside for now.
Step 3: Sauté the Veggies
In the same skillet, add the butter and let it melt. Toss in the onion, bell pepper, and celery, and sauté for 5 to 7 minutes until everything softens and the aroma fills your kitchen. Add the garlic for one more minute and let its flavor bloom.
Step 4: Make the Roux
Sprinkle the flour over the sautéed vegetables and stir constantly. The mixture will look thick and a bit pasty—this is what you want! Cook for 2 to 3 minutes until the raw flour taste is gone and your roux has taken on a light golden color.
Step 5: Add Liquids and Seasonings
Gradually whisk in the seafood stock until the mixture is smooth and luscious. Next, stir in the heavy cream, Cajun seasoning, paprika, cayenne (if you’re feeling bold), and a generous pinch of salt and pepper. Simmer for around 5 minutes until the filling thickens and turns rich and creamy.
Step 6: Fold in the Seafood and Sausage
Return the browned sausage to the pan, then add the shrimp, crab meat, and crawfish tails. Stir well and let everything cook together for just 2 or 3 minutes—just until the seafood is heated through and the flavors meld. Remove from the heat at this point.
Step 7: Assemble the Pie
Line a 9-inch pie dish with one of the refrigerated crusts, pressing it gently into the bottom and sides. Spoon in your seafood and veggie mixture, spreading it out evenly for maximum flavor in every slice.
Step 8: Top, Seal, and Vent
Lay the second pie crust over the filling. Trim any excess dough and crimp the edges with your fingers or the tines of a fork to seal. Cut a few small slits on top—this lets steam escape and helps your Cajun Seafood Pot Pie bake up perfectly.
Step 9: Egg Wash and Bake
Brush the top crust with your beaten egg to guarantee a shiny, golden finish. Place the pie on a baking sheet to catch any potential drips, then bake for 30 to 35 minutes, watching for that beautiful crust to turn a perfect golden brown.
Step 10: Rest and Garnish
Let the pie cool for about 10 minutes before slicing—trust me, it’s worth the wait! This helps the filling set and ensures picture-perfect slices. Just before serving, sprinkle with fresh chopped parsley for that pop of color and herby freshness only parsley can deliver.
How to Serve Cajun Seafood Pot Pie
Garnishes
Sprinkle your finished Cajun Seafood Pot Pie with plenty of fresh parsley—it’s classic, colorful, and brings a burst of herbal brightness that beautifully complements the rich filling. If you want to jazz things up, add a dusting of extra Cajun seasoning or a squeeze of lemon right before serving.
Side Dishes
Balance out the bold flavors with a crisp green salad tossed in a tangy vinaigrette, or pair your pie with roasted asparagus, sautéed collard greens, or simple buttered corn. Warm buttermilk biscuits or a loaf of French bread on the side will sop up every last bit of creamy sauce.
Creative Ways to Present
For dinner parties, try making individual mini pot pies in ramekins for a personal, fancy touch. Or, serve the Cajun Seafood Pot Pie family-style in a deep dish and let everyone dig in at the table for a casual, festive vibe. Don’t forget a drizzle of hot sauce for the spice lovers!
Make Ahead and Storage
Storing Leftovers
Leftover Cajun Seafood Pot Pie can be cooled completely, then covered tightly and stored in the refrigerator for up to three days. The flavors deepen overnight, making it a dream for next-day lunches.
Freezing
To freeze, wrap the baked (and cooled) pie or even unbaked assembled pie tightly in plastic wrap and then foil. It’ll keep for up to two months. When you’re ready, thaw overnight in the fridge before reheating or baking.
Reheating
Warm slices in a 350°F oven, covered loosely with foil, until heated through (about 20 minutes for individual pieces, 30-40 minutes for a whole pie). This keeps the pastry flaky and the filling creamy—avoid the microwave, which can make seafood tough and crust soggy.
FAQs
Can I use frozen seafood in Cajun Seafood Pot Pie?
Absolutely! Just make sure to thaw and drain your seafood thoroughly before using so the filling doesn’t get watery. It’s a great way to enjoy this pie year-round, even if fresh seafood isn’t available.
What’s the best substitute for crawfish tails if I can’t find them?
If crawfish isn’t available, double up on shrimp or add extra crab meat. You’ll still get that great texture and coastal flavor—your Cajun Seafood Pot Pie will be just as delicious.
Can I make the filling in advance?
Yes! You can prepare the filling a day ahead, store it in the fridge, and then assemble and bake the pie when you’re ready. This makes Cajun Seafood Pot Pie a wonderful choice for entertaining or meal prep.
How spicy is Cajun Seafood Pot Pie?
It’s flavorful with just a gentle kick, thanks to the Cajun seasoning and optional cayenne. If you like it hot, feel free to add a little extra cayenne or your favorite hot sauce. Otherwise, keep it mild for the whole family.
Is it possible to make this pie gluten-free?
You can! Swap the all-purpose flour with a gluten-free flour blend and use a store-bought or homemade gluten-free pie crust. The rest of the filling ingredients are naturally gluten-free, so you’re good to go.
Final Thoughts
No matter the season or occasion, Cajun Seafood Pot Pie is guaranteed to bring smiles, full bellies, and heaps of Southern charm to your table. With its cozy, golden crust and luscious filling, it’s one of those dishes you’ll come back to again and again. I hope you’ll give it a try—you may just discover your new favorite comfort food!
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Cajun Seafood Pot Pie Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 9-inch pot pie 1x
- Diet: Non-vegetarian
Description
Indulge in the flavors of the bayou with this Cajun Seafood Pot Pie. A rich and creamy filling of shrimp, crab meat, crawfish tails, and andouille sausage, seasoned with Cajun spices, all nestled in a flaky pie crust.
Ingredients
For the Filling:
- 1/2 lb shrimp, peeled and chopped
- 1/2 lb lump crab meat
- 1/2 lb crawfish tails
- 1 cup andouille sausage, diced
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery ribs, chopped
- 2 cloves garlic, minced
- 1 1/2 cups seafood stock
- 1 cup heavy cream
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
For Assembly:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- In the same skillet, melt the butter.
- Sprinkle the flour over the sautéed vegetables, stirring continuously to form a roux.
- Gradually whisk in the seafood stock until the mixture is smooth.
- Add the cooked andouille sausage, shrimp, crab meat, and crawfish tails.
- Line a 9-inch pie dish with one of the refrigerated pie crusts.
- Cover with the second pie crust, trimming excess dough and crimping the edges to seal.
- Brush the top crust with the beaten egg for a golden finish.
- Place the pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown.
- Let the pie cool for 10 minutes before slicing.
In a large skillet over medium heat, cook the diced andouille sausage until browned. Remove from the skillet and set aside.
Add the chopped onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
Cook for 2-3 minutes to remove the raw flour taste.
Stir in the heavy cream, Cajun seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Bring to a simmer and cook until thickened, about 5 minutes.
Stir to combine and cook for another 2-3 minutes, just until the seafood is heated through. Remove from heat.
Pressing it into the bottom and sides. Pour the seafood filling into the crust and spread evenly.
Cut a few slits in the top to allow steam to escape.
Garnish with fresh parsley before serving.
Notes
- This dish is best served fresh out of the oven while the crust is still crispy.
- Feel free to adjust the spice level by increasing or decreasing the amount of Cajun seasoning and cayenne pepper.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 2g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 135mg
Keywords: Cajun, Seafood, Pot Pie, Cajun Seafood Pot Pie, Southern, Comfort Food
