Cajun Seafood Pot Pie

This Cajun Seafood Pot Pie is the perfect comfort food, blending the rich flavors of shrimp, crab, and crawfish with the bold spices of Cajun seasoning. Encased in a golden, flaky crust, it’s a dish that’s both hearty and flavorful. Whether for a special occasion or just a cozy dinner at home, this pot pie is sure to impress.

Why You’ll Love This Recipe

I absolutely love this recipe because it combines a variety of seafood with the deep, smoky flavors of Cajun spices, creating a deliciously rich filling that is hard to resist. The blend of shrimp, crab, and crawfish gives the dish a fantastic seafood flavor, while the andouille sausage adds a perfect touch of spice. The creamy filling wrapped in a golden, flaky pie crust is a comforting treat that everyone will love. It’s a dish that looks impressive but is easy to prepare, making it ideal for any occasion.

Ingredients

1/2 lb shrimp, peeled and chopped

1/2 lb lump crab meat

1 cup andouille sausage, diced

1/2 lb crawfish tails

1/2 cup unsalted butter

1 large onion, chopped

1/2 cup all-purpose flour

1 bell pepper, chopped

2 celery ribs, chopped

2 cloves garlic, minced

1 1/2 cups seafood stock

1 cup heavy cream

2 teaspoons Cajun seasoning

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper (optional)

Salt and black pepper to taste

1 package refrigerated pie crusts (2 crusts)

1 egg, beaten (for egg wash)

Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C).

In a large skillet over medium heat, cook the diced andouille sausage until browned. Remove from the skillet and set aside.

In the same skillet, melt the butter. Add the chopped onion, bell pepper, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

Sprinkle the flour over the sautéed vegetables, stirring continuously to form a roux. Cook for about 2-3 minutes to eliminate the raw flour taste.

Gradually whisk in the seafood stock until the mixture is smooth. Stir in the heavy cream, Cajun seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Bring the mixture to a simmer and cook until it thickens, about 5 minutes.

Add the cooked andouille sausage, chopped shrimp, crab meat, and crawfish tails to the skillet. Stir to combine and cook for an additional 2-3 minutes, just until the seafood is heated through. Remove from heat.

Line a 9-inch pie dish with one of the refrigerated pie crusts, pressing it gently into the bottom and sides.

Pour the seafood filling into the pie crust, spreading it evenly.

Cover the filling with the second pie crust. Trim any excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.

Brush the top crust with the beaten egg to achieve a golden-brown finish.

Place the pie on a baking sheet to catch any potential drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.

Remove from the oven and let the pie cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving.

Servings and Timing

Servings: 6

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Variations

Add more spice: If I enjoy a bit more heat, I’ll increase the amount of cayenne pepper or add some chopped jalapeños.

Seafood substitution: Instead of crawfish, I can use lobster or scallops if I prefer a different seafood variety.

Vegetarian option: For a vegetarian version, I can omit the seafood and sausage, replacing them with hearty vegetables like mushrooms, zucchini, and spinach, while adjusting the seasonings to maintain a flavorful filling.

Gluten-free option: To make this recipe gluten-free, I can substitute the flour with a gluten-free flour blend and use a gluten-free pie crust.

Storage/Reheating

Storage: I can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: To reheat, I recommend placing the pie in a preheated 350°F (175°C) oven for about 15-20 minutes until warmed through. If I’m reheating individual slices, I can microwave them for 1-2 minutes, though the crust may not be as crispy.

Related Recipes:

• Shrimp & Crab Pasta with Creamy Cajun Sauce
• Stuffed Seafood Bread Bowl
• Seafood Stuffed Shells

FAQs

Can I make this ahead of time?

Yes, I can prepare the filling ahead of time and store it in the fridge. When I’m ready to bake, I can assemble the pie and bake as directed. It’s a great option if I want to save time on the day of serving.

Can I freeze the Cajun Seafood Pot Pie?

Absolutely! I can assemble the pie, wrap it tightly in plastic wrap and aluminum foil, and freeze it before baking. When I’m ready to cook, I can bake it directly from the freezer at 400°F (200°C) for 50-60 minutes, or until the crust is golden and the filling is hot.

How do I know when the pie is done?

The pie is done when the crust is golden brown and the filling is bubbling around the edges. It should be cooked through, and the internal temperature should reach 165°F (74°C) if checked with a food thermometer.

Can I use store-bought seafood stock?

Yes, I can use store-bought seafood stock for convenience, though homemade stock adds a deeper, richer flavor. If I don’t have seafood stock, I can also substitute with chicken or vegetable stock.

Can I substitute the pie crust with a puff pastry?

While pie crust is traditional, I can certainly try puff pastry for a flakier, more delicate texture. I just need to keep an eye on the baking time as puff pastry might cook a bit faster.

Conclusion

This Cajun Seafood Pot Pie is a flavorful and comforting dish that brings together the best of Cajun spices and fresh seafood, all wrapped in a golden, flaky crust. It’s the perfect meal for a cozy dinner, and I love how it can be made ahead or customized to fit different tastes. Whether it’s for a family dinner or a special gathering, this recipe is sure to be a crowd-pleaser.

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