Description
A savory Cajun seafood pot pie filled with shrimp, crawfish, and crab meat, all enveloped in a flaky crust.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 lb crawfish tails
- 1 cup crab meat
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 4 cups chicken or seafood stock
- 1/4 cup Cajun seasoning
- 2 tablespoons flour
- 1 package pie crusts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium heat. Sauté onion, bell pepper, and celery until softened. Add garlic and cook for an additional minute.
- Sprinkle flour over the vegetables and stir to combine. Slowly whisk in the stock and heavy cream.
- Add the Cajun seasoning, Worcestershire sauce, and seafood. Simmer for about 10 minutes, allowing the flavors to meld.
- Season with salt and pepper.
- Pour the seafood mixture into a pie dish lined with one pie crust. Cover with the second pie crust and seal the edges.
- Cut slits in the top crust to allow steam to escape.
- Bake for 25-30 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving.
Notes
For added flavor, try experimenting with different types of seafood or adjusting the spice level to your preference.
