Cajun Seafood Pot Pie A Southern Comfort Classic

Discover the incredible flavors of Cajun seafood pot pie, a warm and comforting dish that's perfect for any occasion! This recipe is packed with fresh seafood, vibrant vegetables, and aromatic spices that make it truly unique. Learn how to create a delicious filling, achieve the perfect crust, and explore exciting variations to suit your taste. Click through to explore the full recipe and bring a taste of Southern comfort to your table!

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Ingredients

1 pound shrimp, peeled and deveined

1 pound crawfish tails (or mixed seafood, like crab and scallops)

1 cup diced onion

1 cup diced bell pepper (green and red)

1 cup diced celery

2 cloves garlic, minced

1/3 cup all-purpose flour

4 cups seafood stock

1 cup heavy cream

2 tablespoons Cajun seasoning

1 teaspoon Worcestershire sauce (non-alcoholic)

Salt and pepper to taste

2 tablespoons olive oil

1 sheet of refrigerated puff pastry (or homemade pastry if preferred)

1 egg, beaten (for egg wash)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and ensure a baking sheet is positioned on the middle rack to catch any drips.

Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion, bell pepper, and celery (the holy trinity of Cajun cooking) and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for an additional minute.

Make the Roux: Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for 2-3 minutes, allowing the flour to absorb moisture and develop flavor.

Add Liquids: Slowly pour in the seafood stock and heavy cream while stirring constantly to avoid lumps. Bring the mixture to a gentle simmer.

Season the Filling: Stir in Cajun seasoning, Worcestershire sauce, and season with salt and pepper to taste. Simmer for about 10 minutes, allowing it to thicken slightly.

Incorporate Seafood: Gently fold in the shrimp and crawfish tails, cooking for an additional 5-7 minutes until the seafood is cooked through and opaque. Remove from heat and let cool slightly.

Assemble the Pot Pie: Roll out the puff pastry sheet to fit your baking dish. Spoon the seafood filling into the dish and cover with the puff pastry, sealing the edges by crimping with your fingers or a fork. Cut a few slits in the top of the pastry for steam to escape.

Egg Wash: Brush the top of the pastry with the beaten egg to create a beautiful golden crust when baked.

Bake: Place the pot pie on the prepared baking sheet and bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.

Serve: Once baked, let the pot pie cool for about 5 minutes before slicing and serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve slices of the pot pie in shallow bowls garnished with fresh parsley or green onions for a vibrant touch. Pair with a side salad for a balanced meal.