Cajun Seafood Pot Pie
This spicy, creamy Cajun Seafood Pot Pie is filled with shrimp, crab, and crawfish in a rich roux, wrapped in flaky pie crust. Southern comfort at its best!
Ingredients
- 1 lb mixed seafood shrimp, crab, crawfish, peeled and cleaned
- 1 cup diced onions
- ½ cup diced celery
- ½ cup diced bell peppers
- 2 cloves garlic minced
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 cup seafood stock
- ½ cup heavy cream
- 2 tablespoon Cajun seasoning
- 1 package pie crust 2 crusts
Instructions
- Preheat oven to 375°F (190°C). Grease a 9-inch pie dish.
- Sauté onions, celery, and bell peppers in butter for 5–8 minutes. Add garlic and cook 1–2 minutes more.
- Stir in flour and cook 2–3 minutes to form a roux.
- Slowly whisk in seafood stock and cream. Simmer until thickened.
- Add Cajun seasoning and seafood. Cook gently for 3–5 minutes. Let cool slightly.
- Line pie dish with one crust, fill with seafood mixture, and top with second crust. Seal and vent.
- Brush with egg wash if desired. Bake 30–40 minutes until golden. Let rest 10 minutes before serving.