Description
A delicious and creamy Cajun seafood pot pie filled with shrimp and crabmeat, baked to golden perfection.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound crabmeat, picked over for shells
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 cup diced celery
- 4 cloves garlic, minced
- 2 cups seafood stock
- 1/2 cup heavy cream
- 1 tablespoon Cajun seasoning
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 1 pie crust (store-bought or homemade)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, and celery. Sauté for 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the vegetable mixture and stir to combine, cooking for 2 minutes.
- Gradually pour in the seafood stock, whisking continuously to prevent lumps. Bring the mixture to a simmer.
- Once the mixture starts to thicken, stir in the heavy cream and Cajun seasoning. Add salt and pepper to taste.
- Fold in the shrimp and crabmeat, cooking for an additional 5 minutes, or until the shrimp turns opaque.
- Pour the seafood filling into a pie dish. Cover with the pie crust, trimming any excess and making slits for steam to escape.
- Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
- Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.
Notes
- Store leftover pot pie in the refrigerator for up to 3 days.
- Feel free to use other seafood options if desired.
- For a spicier dish, add more Cajun seasoning or diced jalapeños.
- Prep Time: 15
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
- Cholesterol: 150