Description
Rich and flavorful Cajun Seafood Pot Pie with shrimp, crawfish, crab, and andouille sausage in a creamy, spiced sauce, baked under a flaky homemade crust.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 pound crawfish tails, peeled (if unavailable, substitute with more shrimp or crab meat)
- 1 pound lump crab meat, picked over for shells
- 1/2 cup andouille sausage, diced
- 1 large onion, chopped
- 2 bell peppers (1 red, 1 green), chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups seafood stock (or chicken stock)
- 1 cup heavy cream
- 1/4 cup dry white wine (optional)
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cut into cubes
- 1/2 cup ice water (approximately)
- 1 egg, beaten (for egg wash)
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter these are what create the flaky layers.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Stop adding water when the dough just comes together. Be careful not to overmix! Overmixing develops the gluten in the flour, resulting in a tough crust.
- Form the Dough: Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
- Roll Out the Dough: On a lightly floured surface, roll out the dough to a 1/8-inch thickness. You’ll want it large enough to cover your pot pie dish with some overhang. If you’re using individual ramekins, roll out the dough and cut out circles slightly larger than the ramekins.
- Prepare the Dish: If using a large pie dish, carefully transfer the rolled-out dough to the dish. Gently press the dough into the bottom and up the sides of the dish. Trim any excess dough, leaving about a 1-inch overhang. Crimp the edges of the crust for a decorative finish. If using ramekins, gently press the dough circles over the top of each ramekin.
- Chill the Crust: Place the prepared crust (in the dish or on the ramekins) back in the refrigerator while you prepare the filling. This helps prevent the crust from shrinking during baking.
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the onion, bell peppers, and celery and cook until softened, about 5-7 minutes.
- Add Sausage and Garlic: Add the diced andouille sausage and minced garlic to the pot and cook for another 2-3 minutes, until the sausage is lightly browned and the garlic is fragrant.
- Make a Roux: Sprinkle the flour over the vegetables and sausage. Cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the sauce.
- Deglaze the Pot: If using, pour in the dry white wine and scrape up any browned bits from the bottom of the pot. This adds a depth of flavor to the sauce.
- Add Stock and Seasonings: Gradually whisk in the seafood stock (or chicken stock) until smooth. Add the Cajun seasoning, dried thyme, and cayenne pepper. Bring the mixture to a simmer.
- Simmer and Thicken: Reduce the heat to low and simmer for 15-20 minutes, or until the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Add Seafood: Add the shrimp, crawfish tails, and crab meat to the pot. Gently stir to combine. Cook for 5-7 minutes, or until the shrimp is pink and cooked through and the crab meat is heated through. Be careful not to overcook the seafood, as it will become rubbery.
- Stir in Cream and Herbs: Stir in the heavy cream, parsley, and green onions. Season with salt and black pepper to taste.
- Cool Slightly: Remove the pot from the heat and let the filling cool slightly before assembling the pot pie. This will prevent the crust from becoming soggy.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Fill the Crust: Pour the seafood filling into the prepared pie crust (or divide evenly among the ramekins).
- Egg Wash: In a small bowl, whisk together the egg and a tablespoon of water to create an egg wash. Brush the top of the crust with the egg wash. This will give the crust a beautiful golden-brown color.
- Cut Vents: Cut a few slits in the top of the crust to allow steam to escape during baking. This will prevent the crust from puffing up too much.
- Bake: Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can tent it with foil.
- Cool Slightly: Let the pot pie cool for 10-15 minutes before serving. This allows the filling to set slightly and prevents you from burning your mouth!
Notes
- For a spicier pot pie, increase the amount of Cajun seasoning and cayenne pepper.
- If you don’t have crawfish tails, you can substitute with more shrimp or crab meat.
- Make sure your butter is very cold when making the crust for the best results.
- Don’t overmix the dough when making the crust, or it will be tough.
- You can make the crust ahead of time and store it in the refrigerator for up to 2 days.
- You can also make the filling ahead of time and store it in the refrigerator for up to 2 days.
- If the crust starts to brown too quickly, you can tent it with foil.
- Prep Time: 45 minutes
- Cook Time: 60 minutes