Description
Indulge in the rich flavors of the South with this Cajun Seafood Pot Pie. Packed with shrimp, crab, and a blend of Cajun spices, all nestled under a flaky puff pastry crust, this dish is sure to be a hit at any gathering.
Ingredients
Scale
Main Filling:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, chopped
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups seafood stock or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Cajun seasoning (more to taste)
- 1/2 teaspoon paprika
- 1/4 teaspoon thyme
- Salt and pepper to taste
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/2 cup frozen corn
- 1/2 cup frozen peas
Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
Instructions
- Preheat the oven: Preheat oven to 400°F (200°C).
- Sauté vegetables: In a skillet, heat butter and olive oil, then sauté onion, celery, and bell pepper until softened. Add garlic and cook briefly.
- Add flour and liquids: Sprinkle flour over the vegetables, then whisk in seafood stock until thickened. Stir in heavy cream, Cajun seasoning, paprika, thyme, salt, and pepper.
- Add seafood: Add shrimp and crab, then corn and peas. Cook briefly, then transfer mixture to a pie pan.
- Prepare the crust: Roll out puff pastry, place over the filling, trim excess, and seal edges. Cut slits, brush with egg wash.
- Bake: Bake for 25–30 minutes until golden and bubbly. Let rest before serving.
Notes
- You can substitute crawfish or scallops for the shrimp or crab.
- Store-bought pie crust can be used instead of puff pastry.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun, Southern
Nutrition
- Serving Size: 1/6 of pie
- Calories: 420
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 115 mg
