Description
This Cajun Seafood Pot Pie combines succulent shrimp, lump crab meat, and crawfish tails with smoky andouille sausage in a creamy, seasoned sauce. Encased in a flaky double crust, this hearty dish features classic Cajun spices and fresh vegetables for a comforting, flavorful meal perfect for family dinners or special occasions.
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
Vegetables and Aromatics
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery ribs, chopped
- 2 cloves garlic, minced
Dairy and Pantry
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups seafood stock
- 1 cup heavy cream
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
Spices and Seasonings
- 2 teaspoons Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) to ensure it reaches the desired temperature for baking the pot pie crust to golden perfection.
- Cook Sausage: In a large skillet over medium heat, brown the diced andouille sausage until it is cooked through and slightly crisp. Remove from skillet and set aside to add later to the filling.
- Sauté Vegetables: Using the same skillet, melt unsalted butter and add the chopped onion, bell pepper, and celery. Sauté these ingredients until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute to release its aroma.
- Make Roux: Sprinkle the all-purpose flour over the sautéed vegetables while stirring continuously to form a roux. Cook this mixture for 2-3 minutes to eliminate any raw flour taste and to thicken the base.
- Add Liquids and Seasonings: Gradually whisk in seafood stock, stirring to smooth out lumps. Then stir in the heavy cream, Cajun seasoning, paprika, optional cayenne pepper, salt, and black pepper. Bring to a gentle simmer and cook for about 5 minutes until the sauce thickens.
- Add Seafood and Sausage: Stir in the cooked andouille sausage along with the shrimp, lump crab meat, and crawfish tails. Cook for another 2-3 minutes just until the seafood is heated through but not overcooked. Remove from heat.
- Prepare Pie Crust Base: Line a 9-inch pie dish with one of the refrigerated pie crusts, pressing it firmly into the bottom and up the sides to form a base for the pot pie filling.
- Fill Pie: Pour the prepared seafood filling evenly into the crust-lined pie dish, spreading it out smoothly.
- Top Crust and Seal: Cover the filling with the second pie crust. Trim any excess dough and crimp the edges to seal the pie. Cut a few small slits on the top crust to allow steam to escape during baking.
- Apply Egg Wash: Brush the top crust with the beaten egg to create a glossy, golden-brown finish after baking.
- Bake: Place the pie on a baking sheet and bake in the preheated oven for 30-35 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Let the pot pie cool for 10 minutes before slicing. Garnish with freshly chopped parsley for added color and flavor, then serve warm.
Notes
- For a spicier kick, increase cayenne pepper according to taste.
- Ensure not to overcook seafood in the filling to maintain tender texture.
- The seafood stock can be substituted with clam juice or chicken stock if unavailable.
- Use cold butter when preparing pie crusts to achieve a flakier texture.
- Tip: The pie can be assembled in advance and refrigerated before baking to save time on the day of serving.
