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
