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Every mouthful is packed with bold Cajun taste that’ll make you want seconds. Loads of juicy seafood and soft veggies are nestled in a creamy, peppery sauce, all cozied up under a crisp golden top. This comforting dish is a crowd-pleaser and always feels like a celebration at the table.
I first whipped this up for a birthday bash and everyone—even the fussy eaters—grabbed more. It’s now the dish folks ask for any time we have a big get-together.
Tasty Ingredients
- Pie crust: brings flaky crunch and covers everything nicely making sure your pie comes out crispest if you keep it cold
- Cajun seasoning: punches up the whole thing with spiciness look for a mix that’s got paprika thyme and that little cayenne kick
- Heavy cream: makes the sauce super smooth and silky thick full-fat cream is the secret for a dreamy filling
- Seafood stock: pumps in deeper, savory flavor home-brewed or good store-bought both work
- All-purpose flour: thickens things up best and gives heft try to pick the unbleached stuff for extra body
- Butter: adds all the rich flavor and helps your roux come together opt for unsalted so you’re in charge of saltiness
- Minced garlic: makes everything smell irresistible you’ll want to use fresh cloves for a bold garlic punch
- Bell peppers: pop in color and a gentle earthy taste any kind is fine, although green or red feel the most Cajun
- Celery: brings a crisp snap to the dish go for bright and leafy stalks if you can
- Diced onions: sweeten things up and add savory notes pick hefty, firm onions for best results
- Mixed seafood like shrimp or crab: gives juicy chew and that sea-sweet flavor pick whatever’s freshest near you
Simple How-To Steps
- Bake it up:
- Put your pie on the center oven rack bake at 375 degrees for about half an hour until you’ve got a caramel-topped crust and bubbling edges let it hang out for at least fifteen minutes so the filling firms up nicely
- Put it all together:
- Roll out your pie dough nestle one in a nine-inch dish dump in your hot saucy filling smooth it out, lay the second dough on top, pinch shut, and cut a few air holes in it this stops the crust getting soggy
- Add seafood and season it:
- Spoon in Cajun seasoning and plop in your seafood simmer gently for five minutes just until each piece is white and curls up a little do not overcook or it’ll lose its juiciness
- Whip up the sauce and roux:
- Scatter flour into veggies and stir constantly for three minutes until you get a pale tan, smooth base slowly pour in the seafood stock then the cream whisk until it bubbles up and thickens
- Cook the veggie mix:
- Heat butter in a big skillet on medium pop in onions, celery, bell peppers cook while stirring for eight minutes until they’re soft and almost clear now toss in garlic and cook another couple minutes being sure to soak up all that flavor
- Prep seafood and veggies first:
- Pat the seafood dry clean them up dice onions, celery, bell pepper mince your garlic this cuts your kitchen time and keeps the texture spot on later
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My go-to thing is always the seasoning—it ties the whole dish together with heat and earthy flavors. My dad taught me how to mix Cajun spices from scratch, and whenever I add it in, the kitchen smells just like my childhood house.
How To Keep It Fresh
Stash leftovers in the fridge covered up, and they’ll be good for three days. Want to warm it back up? Pop a slice in the oven at a low temp so the crust stays nice and crisp—almost as good as when it was fresh.
Swaps and Substitutes
No crab or crawfish? All shrimp is fine. For something lighter, use half and half instead of pure cream. If you’re baking gluten-free, just swap in your favorite GF flour and dough.
Serving Up Ideas
Dish it up with a crisp salad and a big lemon wedge for a pop of fresh flavor. I like a couple dashes of hot sauce if I want it spicy. Add garlic toast or cornbread for a truly satisfying meal.
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Backstory
This dish comes from Cajun kitchens in southern Louisiana, where seafood and the famous veggie trio—onion, celery, and peppers—always have a spot on the stove. Folks whipped up hearty pies like this to make the most of fresh fish and feed a hungry crew in one tasty go.
Frequently Asked Questions
- → Which seafood should I pick for this pie?
People usually go for crawfish, crab, and shrimp, but scallops or hearty white fish are solid options too if you want to mix things up.
- → How can I keep the bottom crust crisp?
Give the crust an early bake before putting in the seafood mix, and make sure your filling isn't too watery.
- → Can I prep everything ahead?
Sure can! Get it ready and pop it in the fridge until it’s time to bake. That way, the crust comes out nice and crisp.
- → What can I use if I’m out of Cajun blend?
Mix up some paprika, garlic powder, thyme, oregano, and a little cayenne—that’ll give you the right flavor.
- → Is frozen seafood okay to use?
Yep! Just be sure to thaw it all the way and drain it well so you don’t get extra liquid in the filling.