Cajun Seafood Pot Pie (Print Version)
# Ingredients:
→ Seafood
01 -
450 g mixed seafood (shrimp, crab, crawfish), cleaned and peeled
→ Vegetables
02 -
1 cup (150 g) diced onions
03 -
120 g diced celery
04 -
75 g diced bell peppers
05 -
2 cloves garlic, minced
→ Sauce and Spices
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 sheets pie crust pastry
# Instructions:
01 -
Preheat the oven to 190°C.
02 -
In a large skillet over medium heat, melt the butter. Add onions, celery, bell peppers, and garlic; cook until vegetables are softened, about 5 minutes.
03 -
Sprinkle flour over the vegetables and stir continuously to create a blond roux, cooking for 2 minutes.
04 -
Gradually whisk in seafood stock, followed by heavy cream, stirring until the mixture becomes smooth and starts to thicken.
05 -
Fold in the mixed seafood and Cajun seasoning, stirring gently. Simmer for 5 minutes until seafood is just cooked through. Remove from heat.
06 -
Line a 23 cm pie dish with one sheet of pie crust, pressing gently to fit. Pour the seafood and vegetable filling into the prepared crust.
07 -
Place the second pie crust over the filling. Trim excess and crimp edges to seal. Cut a few small slits in the top to vent steam.
08 -
Transfer the pie to the preheated oven. Bake for 30-35 minutes until crust is golden brown and filling is bubbling.
09 -
Allow to cool for 10 minutes before slicing and serving.
# Notes:
01 -
For enhanced flavor, use fresh seafood and high-quality Cajun seasoning.
02 -
Letting the pie rest before slicing helps the filling set, ensuring clean portions.