Description
Indulge in the rich and flavorful Cajun Seafood Pot Pie, a savory dish filled with shrimp, crab, and crawfish in a creamy sauce, all encased in a flaky puff pastry crust.
Ingredients
Scale
Main Filling:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 cloves garlic (minced)
- 1 tablespoon all-purpose flour
- 1/2 cup seafood stock or chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon Cajun seasoning (more to taste)
- 1/4 teaspoon paprika
- 1/4 teaspoon thyme
- Salt and black pepper to taste
- 1/2 lb (225g) peeled shrimp
- 1/2 cup lump crab meat
- 1/2 cup chopped cooked crawfish tails (optional)
- 1/4 cup chopped green onions
Pastry:
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté vegetables: In a large skillet, heat butter and olive oil. Sauté onion, celery, and bell pepper until soft. Add garlic and cook for another minute.
- Make roux: Sprinkle flour over vegetables, stir to form a roux. Slowly add seafood stock and cream, stirring until thickened.
- Season and add seafood: Season with Cajun seasoning, paprika, thyme, salt, and pepper. Add shrimp, crab, and crawfish. Cook until seafood is just done.
- Finish and bake: Stir in green onions. Transfer filling to pie dish, top with puff pastry, seal, and bake for 20–25 minutes until golden.
Notes
- Adjust spice level by varying Cajun seasoning.
- If using frozen seafood, thaw and pat dry before adding.
- This recipe can use pre-made pie dough if puff pastry is unavailable.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 pot pie
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 145mg
