Cajun Seafood Pot Pie (Print Version)
# Ingredients:
→ Seafood
01 -
450 g cleaned and shelled seafood mix (crawfish, shrimp, crab)
→ Vegetables
02 -
2 cloves garlic, chopped
03 -
75 g chopped bell peppers
04 -
120 g diced celery stalks
05 -
1 cup (150 g) chopped onions
→ Sauce and Spices
06 -
2 tablespoons Cajun seasoning mix
07 -
120 ml thick cream
08 -
240 ml fish or shellfish broth
09 -
30 g regular flour
10 -
60 g plain butter
→ Crust
11 -
2 premade pie crust sheets
# Instructions:
01 -
Give it 10 minutes to chill out before you cut into it, then dig in and serve.
02 -
Pop it in your hot oven and bake for 30-35 minutes until the top is golden and the inside is bubbling away.
03 -
Drape the other pie crust on top, crimp up the sides so everything is tucked in, and add a few little slits up top so steam can get out.
04 -
Grab a 23 cm pie dish, press in the bottom crust, and pour in your seafood mix.
05 -
Toss in your seafood and sprinkle Cajun seasoning all over. Let it simmer about 5 minutes until everything's just cooked. Take off the heat.
06 -
Slowly whisk in the seafood stock first, then the cream, and stir until it's smooth and starting to get thick.
07 -
Shake in the flour over your veggies and keep stirring for around 2 minutes. You want a light, blond roux.
08 -
Toss the butter in a big skillet over medium heat. Throw in onions, celery, bell peppers, and garlic. Cook and stir till they start to soften up, about 5 minutes.
09 -
Fire up your oven to 190°C and let it warm up.
# Notes:
01 -
Grab top-quality seafood and go for a bold Cajun spice mix for tastier results.
02 -
Letting your pie chill out before cutting makes it easier to get a nice neat slice.