Description
This Cajun Seafood Pot Pie combines succulent shrimp, lump crab meat, and crawfish tails with spicy andouille sausage in a rich, creamy roux-based filling seasoned with Cajun spices. Wrapped in a flaky, golden pie crust, this dish offers a comforting blend of Louisiana flavors baked to perfection, making it perfect for a hearty family dinner or special occasion.
Ingredients
Scale
Seafood and Meat
- 1/2 lb shrimp, peeled and chopped
- 1/2 lb lump crab meat
- 1/2 lb crawfish tails
- 1 cup andouille sausage, diced
Sauce and Vegetables
- 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
Pie Crust and Garnish
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to get it ready for baking the pot pie.
- Cook Andouille Sausage: In a large skillet over medium heat, cook the diced andouille sausage until browned and cooked through. Remove from the skillet and set aside for later use.
- Sauté Vegetables: In the same skillet, melt the unsalted butter. Add the chopped onion, bell pepper, and celery and sauté until vegetables are softened, approximately 5 to 7 minutes. Add the minced garlic and cook for an additional minute to release its fragrance.
- Make the Roux: Sprinkle the all-purpose flour over the sautéed vegetables, stirring continuously to form a roux. Cook the mixture for 2 to 3 minutes to cook off the raw flour taste, ensuring a smooth base for the sauce.
- Add Liquids and Seasonings: Gradually whisk in the seafood stock until the mixture is smooth. Stir in the heavy cream, Cajun seasoning, paprika, optional cayenne pepper, salt, and black pepper. Bring the mixture to a simmer and cook until thickened, about 5 minutes.
- Add Seafood and Sausage: Return the cooked andouille sausage to the skillet along with the shrimp, crab meat, and crawfish tails. Stir well to combine and cook for another 2 to 3 minutes just until the seafood is heated through. Remove from heat.
- Prepare Pie Crust Base: Line a 9-inch pie dish with one refrigerated pie crust, pressing it into the bottom and sides to form the base for the filling.
- Add Filling: Pour the seafood and sausage filling evenly into the prepared pie crust, spreading it to fill the dish evenly.
- Top with Second Crust: Cover the filling with the second pie crust. Trim any excess dough and crimp the edges to seal the pie securely. Cut a few slits in the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to create a golden, glossy finish once baked.
- Bake the Pot Pie: Place the pie dish on a baking sheet and bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and cooked through.
- Cool and Garnish: Remove the pie from the oven and let it cool for 10 minutes. Garnish with freshly chopped parsley before slicing and serving.
Notes
- For a spicier pot pie, increase the cayenne pepper according to your taste.
- Ensure not to overcook the seafood in the skillet as it will continue cooking in the oven.
- Use refrigerated pie crusts for convenience, but homemade crust can be substituted for extra flavor.
- Letting the pie rest after baking helps the filling set for cleaner slices.
- Seafood stock can be substituted with clam juice or fish broth if preferred.
