Cajun Seafood Pot Pie

Why You’ll Love This Recipe

Cajun Seafood Pot Pie brings the bold flavors of Louisiana to your dinner table with a flaky golden crust filled with a rich, creamy seafood medley. Featuring shrimp, crab, and crawfish tails spiced with classic Cajun seasoning, this comforting dish is perfect for cozy family meals or impressing guests with its hearty, flavorful filling and rustic charm.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)crawfish tails (cooked)lump crab meatbutterall-purpose flouronionbell peppercelerygarlicheavy creamseafood or chicken stockCajun seasoningpaprikathymeparsleygreen onionssalt and pepperrefrigerated pie crust or puff pastry (for topping)egg (for egg wash)

directions

Preheat your oven to 375°F (190°C).

In a large skillet, melt butter over medium heat. Add diced onion, bell pepper, and celery, cooking until softened.

Stir in garlic and cook for another minute.

Sprinkle flour over the vegetables and stir to form a roux. Cook for 2-3 minutes until lightly golden.

Gradually whisk in seafood or chicken stock and heavy cream, stirring constantly until smooth and thickened.

Add Cajun seasoning, paprika, thyme, salt, and pepper to taste.

Gently fold in the shrimp, crawfish, and crab meat. Simmer for 5-7 minutes until the seafood is just cooked through.

Stir in chopped parsley and green onions. Remove from heat.

Spoon the filling into a baking dish or individual ramekins.

Cover with pie crust or puff pastry, trimming excess and crimping edges. Cut small slits for steam to escape.

Brush the crust with beaten egg for a golden finish.

Bake for 25-30 minutes, or until the crust is golden and the filling is bubbling.

Cool slightly before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 20 minutesCooking time: 35 minutesCooling time: 5 minutesTotal time: 1 hour

Variations

Swap out crawfish for scallops or white fish if unavailable.

Add a splash of white wine to the filling for extra depth.

Use a biscuit topping instead of pie crust for a rustic twist.

Incorporate diced andouille sausage for a meatier option.

Add diced tomatoes for a Creole-style version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the oven at 350°F (175°C) until heated through and crust is crisp.To freeze, wrap tightly and store for up to 2 months. Reheat from frozen or thaw overnight in the fridge first.

FAQs

What seafood can I use in a Cajun Seafood Pot Pie?

Shrimp, crawfish, and crab are traditional, but scallops or firm white fish work well too.

Is it very spicy?

It has a mild to medium kick, but you can adjust the Cajun seasoning to your taste.

Can I make it ahead of time?

Yes, prepare the filling in advance and refrigerate. Add the crust and bake when ready to serve.

Can I use frozen seafood?

Yes, just make sure it’s thawed and well-drained before adding to the filling.

Do I need to cook the seafood before adding it?

No, it will cook in the hot filling and finish baking in the oven.

Can I use a homemade crust?

Absolutely! Homemade pie crust or puff pastry adds a special touch.

Why is my filling runny?

Make sure to cook the roux thoroughly and simmer the filling until it thickens before baking.

Is this dish kid-friendly?

Yes, but you can reduce the Cajun spices if needed for sensitive palates.

Can I make it dairy-free?

Use plant-based butter and cream alternatives for a dairy-free version.

What kind of dish should I bake it in?

A deep pie dish or individual ramekins work well for portioning and presentation.

Conclusion

Cajun Seafood Pot Pie is a savory celebration of Southern flavors, packed with tender seafood and wrapped in a buttery, flaky crust. It’s a satisfying dish that’s perfect for weeknight dinners, special gatherings, or anytime you crave the comforting taste of Cajun cuisine. One bite, and you’ll be hooked on its rich, spicy warmth

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