Cajun Pot Pie (Printable Version)
Spicy seafood with creamy sauce and sautéed veggies, all wrapped in flaky Cajun goodness.
# What You'll Need:
→ 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 unsalted butter
06 -
2 cloves garlic, minced
07 -
120 ml diced bell peppers
08 -
120 ml diced celery
09 -
240 ml diced onions
10 -
450 g mixed seafood (shrimp, crab, crawfish), peeled and cleaned
→ Crust
11 -
2 pie crusts (homemade or store-bought, fits a 23 cm pan)
# Step-by-Step Guide:
01 -
Put your pie in the hot oven and bake for 30 to 35 minutes. You want the top nice and golden and the inside bubbling.
02 -
Place one crust in your 23 cm dish. Scoop in your seafood mix and level it out. Lay the second crust over the top, seal the edges with your fingers, and snip a few vents for steam.
03 -
Toss in your mixed seafood and sprinkle over the Cajun seasoning. Let everything cook gently for about 5 minutes until the seafood’s almost done.
04 -
Start pouring in your seafood stock, then add the heavy cream. Stir things up until it all looks smooth and it starts to get thick.
05 -
Shake the flour over your veggies and mix non-stop until you’ve made a roux. Give it a couple of minutes till it turns a bit golden.
06 -
Heat the butter in a large skillet over medium. Toss in the onions, celery, bell peppers, and garlic. Stir it all until soft, about 5 minutes.
07 -
Flip your oven on and set it to 190°C so it gets hot while you get everything else ready.
# Additional Notes:
01 -
Try using your own fresh Cajun blend and a good seafood stock for bolder flavor.
02 -
Let your pie sit for 10 minutes after baking—it’ll slice cleaner and serve easier.