Cajun Seafood Pie (Print Version)
Flaky Cajun crust holds juicy shrimp, crab, and crawfish in a smooth, spiced sauce for that Southern comfort vibe.
# Ingredients:
→ Seafood Filling
01 -
2 tablespoons Cajun seasoning
02 -
120 ml heavy cream
03 -
240 ml seafood stock
04 -
30 g all-purpose flour
05 -
60 g butter (unsalted)
06 -
2 garlic cloves, chopped small
07 -
120 ml bell peppers, diced
08 -
120 ml celery, diced up
09 -
240 ml onions, diced
10 -
450 g mixed shellfish (crab, shrimp, crawfish), cleaned and peeled
→ Crust
11 -
2 pastry crusts (ready-made or from scratch, for a 23 cm pan)
# Steps:
01 -
Slide your pot pie into the hot oven. Let it bake for half an hour or so until that pastry gets nicely browned and the inside is bubbly.
02 -
Press one of the pastry sheets into a 23 cm pie pan. Spoon in your seafood filling, spreading it out. Add the second crust on top, pinching along the edge. Make a few small cuts up top so steam has a way out.
03 -
Now toss in the seafood mix and your Cajun spices. Let it all bubble gently for five minutes, just until the seafood is cooked through but not tough.
04 -
Slowly pour in the seafood broth and then the cream, whisking the whole time. Keep stirring till everything thickens up and looks smooth.
05 -
Dump the flour onto your simmering veggies and mix it in. Keep it moving for about 2 minutes until you see a soft golden shade.
06 -
Let the butter melt in a big skillet on medium. Add your diced onions, bell peppers, celery, and minced garlic. Cook and stir for five minutes until they’re nice and soft.
07 -
Crank your oven up to 190°C and wait until it’s totally heated.
# Notes:
01 -
Fresh Cajun spice mix and good seafood stock give it a deeper flavor.
02 -
Rest the pot pie for ten minutes before cutting so it stays together and is easier to serve.