Cajun Seafood Pot Pie

Ingredients

• 0.5 lb Shrimp (Chopped)
• 1 package Louisiana crawfish tails (Package size not stated)
• 1 cup Andouille sausage (Diced)
• 2 tbsp Butter (Source says ½ stick plus 2 tbsp; the method allocates 2 tsp for the vegetables and about 4 tbsp for the roux.)
• 0.25 cup All-purpose flour
• 0.5 cup Yellow onion (Chopped)
• 0.5 cup Celery (Chopped)
• 0.5 cup Carrots (Chopped)
• 0.5 cup Mushrooms (Chopped; method does not state when they are added)
• 1.5 cups Seafood stock (Reserve about ½ cup for thinning the roux as needed; amount used may vary. Stock ingredients not specified.)
• 1 cup Heavy whipping cream
• 1 package Refrigerated pie crusts or puff pastry (Use two crusts from the package; source offers puff pastry as an alternative. Package size not stated.)
• 1 Egg (For egg wash)
• 0.5 tsp Garlic (Shrimp seasoning; source does not specify fresh or powdered)
• 0.5 tsp Paprika (½ tsp for shrimp seasoning and ½ tsp for filling/roux seasoning)
• 0.5 tsp Cajun seasoning (½ tsp for shrimp seasoning and ½ tsp for vegetable seasoning; blend ingredients not stated)
• 0.25 tsp Adobo seasoning (Blend ingredients not stated)
• 0.5 tsp Seafood seasoning (¼ tsp for shrimp seasoning and ½ tsp for filling/roux seasoning; source suggests Old Bay or similar)
• 0.75 tsp Salt (¼ tsp for vegetable seasoning and ½ tsp for filling/roux seasoning)
• 1 tsp Black pepper (¼ tsp for vegetable seasoning, as part of 'salt and pepper'; 1 tsp for filling/roux seasoning)
• 1.5 tbsp Garlic powder (½ tsp for vegetable seasoning and 1 tbsp for filling/roux seasoning)
• 1 tbsp Onion powder (Filling/roux seasoning)

Steps

1. 1

   Preheat the oven to 400°F (205°C).

2. 2

   Heat a large skillet over medium heat. Add the diced andouille sausage and sauté until browned. Remove it from the pan and set it aside.

3. 3

   Add the chopped shrimp to the skillet and season it with the garlic, paprika, Cajun seasoning, adobo, and seafood seasoning listed for the shrimp. Cook for 2–3 minutes, then remove the shrimp and set it aside.

4. 4

   Add 2 teaspoons of the butter to the skillet. Add the chopped onion, carrots, and celery, then season with the vegetable-seasoning salt, pepper, garlic powder, and Cajun seasoning. Cook until softened, about 5–7 minutes. Remove the vegetables and set them aside.

5. 5

   Add about 4 tablespoons of butter to the skillet and melt it. Add the flour and stir constantly for 2–3 minutes to cook out the raw flour taste.

6. 6

   Starting with the heavy cream, add the cream and seafood stock to the roux gradually, about ½ cup at a time. Reserve about ½ cup of stock to thin the roux after the other filling ingredients are added, as needed.

7. 7

   Add the filling/roux garlic powder, onion powder, black pepper, paprika, seafood seasoning, and salt. Stir to combine.

8. 8

   Return the sausage, softened vegetables, and shrimp to the skillet. Add the crawfish tails and fold them into the filling. Add more of the reserved stock if needed to thin the mixture.

9. 9

   Roll out one pie crust and fit it into a pie dish or a 9-inch cast-iron skillet. Pour in the seafood filling.

10. 10

    Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal, then cut a few slits in the top crust to let steam escape.

11. 11

    Brush the top crust with the beaten egg. Bake for 20–25 minutes, until the crust is golden brown.

12. 12

    Remove the pie from the oven and let it cool for a few minutes. Serve hot.

Notes

The source lists ½ stick butter plus 2 tbsp (6 tbsp total); its method calls for 2 tsp for the vegetables and about 4 tbsp for the roux, leaving a small amount unallocated. Although ½ cup mushrooms are listed, the instructions do not say when to add them. The seafood stock addition is phrased as about ½ cup at a time and to reserve about ½ cup; exact liquid amounts incorporated into the roux are not fully specified. Crawfish and crust package sizes are unspecified.

Nutrition per serving

• main
• Cajun-inspired
• seafood
• baked
• savory pie
• comfort food