Cajun Seafood Pot Pie (Print Version)
# Ingredients:
→ Seafood
01 -
450 g combo of peeled and cleaned crab, shrimp, and crawfish
→ Vegetables
02 -
2 garlic cloves, chopped up
03 -
75 g chopped bell peppers
04 -
120 g chopped celery
05 -
1 cup (150 g) chopped onion
→ Sauce and Spices
06 -
2 tablespoons Cajun spice blend
07 -
120 ml thick cream
08 -
240 ml seafood broth or stock
09 -
30 g plain flour
10 -
60 g plain butter
→ Crust
11 -
2 rolled out pastry sheets for pies
# Instructions:
01 -
Let the pie chill for 10 minutes, so it slices up nicely when you cut in and hand it out.
02 -
Now move your filled pie into the hot oven. Leave for about 30-35 minutes. You'll know it's ready when the top is a deep golden and the filling is bubbling away.
03 -
Gently lay the second crust on top. Snip off anything hanging over. Pinch around the edge so nothing leaks. Poke a few slits in the top to let out steam.
04 -
Take your first pastry piece and gently push it into a 23 cm pie pan. Fill it up with all that seafood mix and veggies.
05 -
Add in your crab, shrimp, and crawfish plus the Cajun spices. Stir softly and let everything bubble for another 5 minutes. Turn off the heat once the seafood looks just cooked.
06 -
Slowly pour in seafood stock, then add the thick cream. Keep whisking until it's all smooth and starting to thicken up.
07 -
Toss flour over your cooking veggies and keep stirring until you’ve got a light-colored mixture. Cook for about 2 minutes more.
08 -
Drop the butter into a big skillet on medium. Once melted, add your onions, celery, peppers, and garlic. Let it cook till the veggies get tender, which takes about 5 minutes.
09 -
Fire up your oven to 190°C and let it get nice and hot.
# Notes:
01 -
Tastier if you grab the freshest seafood you can and a good Cajun blend.
02 -
Letting things cool a bit means your slices won't fall apart when you serve.