Cajun Seafood Pot Pie (Print Version)
# Ingredients:
→ Seafood Filling
01 -
450 g mixed seafood (shrimp, crab, crawfish), peeled and cleaned
02 -
240 ml diced onions
03 -
120 ml diced celery
04 -
120 ml diced bell peppers
05 -
2 cloves garlic, minced
06 -
60 g unsalted butter
07 -
30 g all-purpose flour
08 -
240 ml seafood stock
09 -
120 ml heavy cream
10 -
2 tablespoons Cajun seasoning
→ Crust
11 -
2 pie crusts (store-bought or homemade, for a 23 cm dish)
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
In a large skillet over medium heat, melt the butter. Add diced onions, celery, bell peppers, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
03 -
Sprinkle flour over the vegetables and stir continuously to form a roux. Cook for 2 minutes or until lightly golden.
04 -
Gradually whisk in the seafood stock and heavy cream. Stir until the mixture is smooth and begins to thicken.
05 -
Stir in the mixed seafood and Cajun seasoning. Simmer gently for 5 minutes until the seafood is nearly cooked through.
06 -
Line a 23 cm pie dish with one pie crust. Pour the seafood filling into the dish and spread evenly. Cover with the second crust, sealing the edges and cutting small vents in the top.
07 -
Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
# Notes:
01 -
For enhanced flavor, use freshly prepared Cajun seasoning and high-quality seafood stock.
02 -
Allow the pie to rest for 10 minutes before slicing to improve structure and serving ease.