Description
Indulge in the flavors of the South with this Cajun Seafood Pot Pie, filled with a mix of shrimp, crab, and crawfish, all smothered in a rich roux-based sauce and topped with a flaky crust.
Ingredients
Units
Scale
Seafood:
- 1 lb mix (shrimp, crab, crawfish)
The Trinity:
- 1 onion
- 2 celery stalks
- 1 green bell pepper (or red)
Roux Stuff:
- Butter
- Flour
- Garlic (3 cloves or 6)
Liquids:
- 2 cups seafood stock
- 1/2 cup heavy cream
Seasoning:
- 1 tbsp paprika
- 1 tsp cayenne
- Onion/garlic powder
- Thyme
- Salt/pepper
Crust:
- Store-bought crust
Instructions
- Prepare ingredients: Chop the onion, celery, bell pepper, and garlic. Mix the seafood.
- Make the roux: Melt butter, add flour to make a paste, then cook until golden.
- Cook the Trinity: Sauté onion, celery, bell pepper until soft.
- Add seafood: Cook until almost done.
- Combine: Add roux, liquids, seasoning, and cream. Simmer until thickened.
- Assemble: Pour filling into a dish, top with crust, and bake until golden.
Notes
- If seafood stock is unavailable, use chicken stock as a substitute.
- You can customize the seasoning levels to suit your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg