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Cajun Seafood Pot Pie: A Delicious & Spicy Recipe

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A rich and flavorful Cajun Seafood Pot Pie filled with shrimp, crawfish, crab, and andouille sausage in a creamy, spiced sauce, all encased in a flaky homemade crust.

Ingredients

Scale
  • 1 pound shrimp, peeled and deveined
  • 1 pound crawfish tails, peeled (if unavailable, substitute with more shrimp or crab meat)
  • 1 pound lump crab meat, picked over for shells
  • 1 cup andouille sausage, diced
  • 1 large onion, chopped
  • 2 bell peppers (1 red, 1 green), chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 4 cups seafood stock (or chicken stock)
  • 1 cup heavy cream
  • 1/4 cup dry white wine (optional)
  • 2 tablespoons Cajun seasoning (store-bought or homemade)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped green onions
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • Salt and black pepper to taste
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1/2 cup ice water (approximately)
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large bowl, whisk together the flour and salt.
  2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see some small pieces of butter.
  3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix!
  4. Turn the dough out onto a lightly floured surface. Gently form it into a disc. Divide the disc in half. Wrap each half tightly in plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours).
  5. In a large, deep skillet or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, bell peppers, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
  6. Add the diced andouille sausage and minced garlic to the skillet. Cook for another 2-3 minutes, until the sausage is lightly browned and the garlic is fragrant.
  7. Sprinkle the flour over the vegetables and sausage. Cook, stirring constantly, for 2-3 minutes, until the flour is lightly browned. This creates a roux, which will thicken the sauce.
  8. If using, pour in the dry white wine and scrape up any browned bits from the bottom of the skillet. Let the wine reduce slightly, about 1 minute.
  9. Gradually pour in the seafood stock (or chicken stock), whisking constantly to prevent lumps from forming. Add the Cajun seasoning, smoked paprika, and cayenne pepper. Bring the mixture to a simmer.
  10. Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly.
  11. Add the shrimp, crawfish tails, and crab meat to the skillet. Gently stir to combine. Cook for 5-7 minutes, or until the shrimp is pink and cooked through and the crab meat is heated through. Be careful not to overcook the seafood, as it will become rubbery.
  12. Stir in the heavy cream, parsley, and green onions. Season with salt and black pepper to taste. Remove from heat.
  13. Preheat your oven to 375°F (190°C).
  14. On a lightly floured surface, roll out one of the dough discs into a circle that is slightly larger than your pie dish or individual ramekins.
  15. Carefully transfer the rolled-out dough to your pie dish or ramekins. Gently press the dough into the bottom and up the sides of the dish. Trim any excess dough, leaving about a 1-inch overhang.
  16. Pour the seafood filling into the prepared pie dish or ramekins.
  17. Roll out the second dough disc into a circle that is slightly larger than the pie dish. Carefully place it over the seafood filling. Trim any excess dough, leaving about a 1-inch overhang.
  18. Crimp the edges of the top and bottom crusts together to seal. You can use a fork to press the edges together or create a decorative crimped edge with your fingers.
  19. Cut several slits in the top crust to allow steam to escape during baking. This will prevent the crust from puffing up too much and cracking.
  20. Brush the top crust with the beaten egg. This will give the crust a beautiful golden-brown color.
  21. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil.
  22. Let the pot pie cool for 10-15 minutes before serving. This will allow the filling to set slightly and prevent it from being too runny.

Notes

  • For the flakiest crust, keep the butter as cold as possible throughout the process.
  • Don’t overmix the dough for the crust, as this will develop the gluten and make it tough.
  • Chilling the dough is essential for relaxing the gluten and allowing the butter to firm up.
  • Be careful not to overcook the seafood, as it will become rubbery.
  • Adjust the amount of cayenne pepper to your desired level of spiciness.
  • If you don’t have crawfish tails, you can substitute with more shrimp or crab meat.

Find it online: https://mmmflavors.com/cajun-seafood-pot-pie/