Description
A rich and savory Cajun-inspired seafood pot pie filled with shrimp, crab, and vegetables, wrapped in a flaky pastry crust with a spicy Creole cream sauce.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound lump crab meat
- 1/4 cup all-purpose flour
- 1 cup seafood or chicken stock
- 1/2 cup heavy cream
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon thyme
- 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 large skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and celery for 5 minutes until softened.
- Add garlic and cook for another minute.
- Stir in shrimp and cook until just pink, about 3 minutes. Add crab meat and mix gently.
- Sprinkle flour over the mixture and stir to coat evenly.
- Gradually pour in stock, stirring constantly, until mixture thickens.
- Add heavy cream, Cajun seasoning, paprika, thyme, salt, and pepper. Cook 2–3 more minutes until well combined.
- Transfer mixture to a pie dish.
- Lay puff pastry over the top, trimming excess and sealing edges. Cut slits in the center for steam to escape.
- Brush top with egg wash.
- Bake for 25–30 minutes, or until crust is golden brown.
- Let rest 5 minutes before serving.
Notes
- You can substitute crawfish or scallops for shrimp or crab.
- Use store-bought pie crust as an alternative to puff pastry.
- Adjust Cajun seasoning to taste for more or less spice.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 3g
- Sodium: 760mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 145mg