Description
This Cajun Seafood Pot Pie combines shrimp, crab, and crawfish with bold Cajun spices in a creamy filling encased in a golden, flaky crust. It’s the ultimate comfort food, perfect for family dinners or special occasions. Rich, hearty, and packed with flavor, this pot pie will satisfy seafood lovers and spice enthusiasts alike.
Ingredients
1/2 lb shrimp, peeled and chopped
1/2 lb lump crab meat
1/2 lb crawfish tails
1 cup andouille sausage, diced
1/2 cup unsalted butter
1/2 cup all-purpose flour
1 large onion, chopped
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)
Instructions
-
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 softened, about 5-7 minutes. Add the minced garlic and cook for another minute.
-
Sprinkle the flour over the sautéed vegetables, stirring continuously to form a roux. Cook for 2-3 minutes to remove 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 to a simmer and cook until thickened, about 5 minutes.
-
Add the cooked andouille sausage, shrimp, crab meat, and crawfish tails. Stir to combine and cook for another 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 into the bottom and sides. Pour the seafood filling into the crust and spread evenly.
-
Cover with the second pie crust, trimming excess dough and crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
-
Brush the top crust with the beaten egg for a golden finish.
-
Place the pie on a baking sheet and bake for 30-35 minutes, or until the crust is golden brown.
-
Let the pie cool for 10 minutes before slicing. Garnish with fresh parsley before serving.
Notes
Add more spice by increasing the cayenne pepper or adding chopped jalapeños.
For a seafood variation, lobster or scallops can replace crawfish.
To make the dish vegetarian, omit the seafood and sausage, replacing with hearty vegetables like mushrooms or zucchini.
For a gluten-free version, use gluten-free flour and pie crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
