Description
A rich and flavorful Cajun-inspired pot pie packed with shrimp, crab, and a spicy creamy sauce encased in a golden, flaky crust.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons all-purpose flour
- 1 cup seafood or chicken broth
- 1/2 cup heavy cream
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crabmeat
- 1/2 cup frozen corn
- 1/2 cup frozen peas
- Salt and pepper to taste
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add onions and bell peppers; cook until softened, about 5 minutes.
- Add garlic, Cajun seasoning, paprika, and cayenne; cook for 1 minute until fragrant.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in broth and cream; simmer until thickened, about 5 minutes.
- Add shrimp, crab, corn, and peas; cook until seafood is just cooked through. Season with salt and pepper. Remove from heat.
- Pour the filling into a pie dish.
- Cover with puff pastry, trim excess, and crimp edges. Brush with egg wash.
- Make a few slits on top for steam to escape.
- Bake for 20-25 minutes, or until golden brown.
- Let rest for 5 minutes before serving.
Notes
- Use pre-cooked seafood to shorten cooking time.
- Adjust spice level by reducing or increasing cayenne pepper.
- You can substitute lobster or scallops for shrimp or crab.