Cajun Pot Pie (Printable Version)
# What You'll Need:
→ Seafood Filling
01 -
2 big spoons Cajun seasoning
02 -
About 120 ml heavy cream
03 -
A bit less than 250 ml seafood broth
04 -
30 g plain flour
05 -
60 g regular butter, unsalted
06 -
2 chopped garlic cloves
07 -
120 ml chopped bell peppers
08 -
120 ml chopped celery stalks
09 -
240 ml diced onion
10 -
450 g mixed uncooked seafood – like shrimp, crab, or crawfish, all peeled and cleaned
→ Crust
11 -
2 pie crust rounds for a 23 cm pan (store-bought or your own)
# Steps to Follow:
01 -
Pop it in your hot oven and let it cook about 30-35 minutes. The crust should be nice and brown. Check to see the middle is bubbling.
02 -
Grab a 23 cm pie pan, line it with one crust. Spread out your seafood mix, then place on the second layer. Pinch the edges tight and snip a couple of vents at the top.
03 -
Drop in your seafood and sprinkle on Cajun seasoning. Let it all bubble gently for 5 minutes until the seafood is nearly ready.
04 -
Add in seafood stock and cream while you whisk. Just keep mixing till it thickens up and turns smooth.
05 -
Toss flour over the softened veggies and stir non-stop to make a thick, smooth mix. After about 2 minutes, it'll look a little golden.
06 -
Melt your butter in a big pan over medium. Throw in chopped onions, celery, bell peppers, and garlic. Cook together till soft, maybe 5 minutes.
07 -
Turn your oven on and set it to 190°C to preheat.
# Additional Tips:
01 -
High-quality seafood broth and freshly mixed Cajun spices kick up the flavor even more.
02 -
Let it hang out for 10 minutes before you slice. Makes it easier and keeps the shape.