Viral Cajun Seafood Pot Pie
One night I was up late thinking about food like I always do, and had an idea to make a pot pie, but with a Louisiana twist? You know, make it bold, flavorful, and full of seafood. And let me tell you, it blew my mind. This isn’t your average pot pie. It’s creamy, packed with Cajun flavor, and quickly earned its place as a family favorite. Now as much as I want to… this pot pie is filling and rich. It is not meant for a weekly treat, but it should be experienced at least once per season!
Then I shared a little sneak peek of it on my page, just to show y’all what I was working on… and the internet lost its collective mind! I totally get it, though. That creamy seafood filling is every seafood lover’s dream. Trust me, if I saw this pop up on my feed, I’d want a taste, and the recipe, too!
What Makes This Cajun Pot Pie So Special?
Let’s get into it— this isn’t just about making a pot pie. It’s about making a statement. The creamy filling is loaded with crawfish tails, bold Cajun spices, and just enough heat to keep things interesting. Pair that with a buttery, flaky crust, and you’ve got a dish that hits all the right notes.
This pot pie is comfort food on another level—perfect for weeknight dinners when you want something hearty but don’t feel like making a big fuss. It’s also a total showstopper if you’re entertaining. Trust me, this one will have your guests asking for the recipe before they even finish their first bite.
What type of crust/topping should I use?
Now, let’s talk crust. Choosing the right crust is important. I’ve made this recipe multiple times (read: eating my weight in pot pie), I found that a classic pie crust with a bottom layer works best. It gives you that perfect balance of buttery, flaky crust in every bite. In my opinion, it makes for an easier bite.
Although the puff pastry was addictingly flakey, it shrinks a bit while cooking which makes the crust-to-filling ratio a bit off. However, give it a try and see what you like. It’s all personal preference. If you’re a puff pastry fan, you can go that route. It’s ridiculously flaky and delicious, but it shrinks up a bit during baking. The crust-to-filling ratio ends up a little off, which can be frustrating when you’re as obsessed with the filling as I am. My advice? Try both and see what you like! Either way, you’re winning because—hello, Cajun Pot Pie!
What type of Crawfish Tails should I use?
Let me save you some trouble here — when it comes to crawfish tails, not all are created equal. For this recipe, you want Louisiana Certified Cajun Crawfish Tails. Anything else? Leave it on the shelf. Trust me on this one. That little Certified Cajun label makes a big difference. It’s all about authenticity and flavor, and Louisiana crawfish bring that fresh, sweet, briny goodness you just can’t replicate. Anything else may affect the end result and flavor.
If you can’t find them fresh, frozen Certified Cajun works perfectly fine. Just make sure you thaw them completely and drain off any extra liquid before adding them to your filling.
Tips for the Best Cajun Pot Pie Ever
Want to nail this recipe every time? Here are a few tips I’ve learned along the way:
1. Season as You Go – Cajun cooking is all about layers of flavor. Taste and adjust as you build your filling. Taste your filling before adding the top layer. You should want to eat it right out the pan as is. If not, go back to seasoning.
2. Don’t Skip the Bottom Crust – If you’re using pie crust, that bottom layer makes all the difference. It soaks up the creamy filling without getting soggy.
3. Let It Rest – I know it’s hard to wait, but let the pot pie cool for about 10-15 minutes after baking. This helps the filling set up so you get clean, perfect slices.
Serving Suggestions
This Cajun Pot Pie is a meal all on its own, but if you want to take it over the top, pair it with:
- A simple green salad with a tangy vinaigrette to cut through the richness.
- A slice of crusty French bread (because you’ll want to scoop up every drop of that filling).
Make It Your Own
One of the things I love most about this recipe is how flexible it is. You can easily swap the crawfish for shrimp, chicken, or even andouille sausage if that’s what you’ve got on hand. Not a fan of spice? Dial it back a bit by reducing the Cajun seasoning. Want more heat? Throw in some diced jalapeños or a little extra hot sauce.
Storing and Reheating
If you’ve got leftovers (lucky you), here’s how to store and reheat:
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap individual portions tightly in plastic wrap, then foil, and freeze for up to 2 months.
- Reheating: Pop it in a 350°F oven until heated through. The crust will stay flaky, and the filling will be just as creamy as day one.
Viral Cajun Pot Pie
Ingredients
Ingredients:
- ½ lb shrimp chopped
- 1 pkg Louisiana crawfish tails
- 1 cup andouille sausage diced
- – ½ stick butter plus 2 tbsp
- ¼ cup all-purpose flour
- ½ cup yellow onion chopped
- ½ cup celery chopped
- ½ cup carrots chopped
- ½ cup mushrooms chopped
- 1 ½ cups seafood stock
- 1 cup heavy whipping cream
- 1 pkg refrigerated pie crusts or puff pastry
- 1 egg (egg wash)
Seasoning (Shrimp)
- ½ tsp garlic
- ½ tsp paprika
- ½ tsp cajun seasoning
- ¼ tsp adobo
- ¼ tsp seaffod seasoning like old bay
Seasoning (Carrots, Celery, onion)
- ¼ tsp salt and pepper
- ½ tsp garlic powder
- ½ tsp cajun seasoning
Seasoning (Filling/Roux)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp black pepper
- ½ tsp paprika
- ½ tsp old bay or seafood seasoning
- ½ tsp salt
Instructions
- Preheat the oven to 400F.
- In a large skillet over medium heat, add the andouille sausage and sauté until browned. Remove from pan and set aside.
- Add the shrimp to the pan and season with the shrimp seasonings. Cook for 2-3 minutes. Remove from pan and set aside.
- Add the 2 tsp of butter, and then add the onion, carrots, and celery. Add in the Veggie Seasonings. Cook until soft ~ 5-7 minutes. Remove from pan and set aside.
- Add ~4 tbsp of butter. Melt, then add in the flour (1/4 cup). Mix for 2-3 minutes to cook out the flour taste, stirring constantly.
- Add in ½ cup at a time; start with your heavy cream. Be sure to leave about ½ cup of broth to thin the roux as needed once all other ingredients are introduced.
- Add in the filling (roux) seasonings and mix. Reintroduce your sausage, veggie, and shrimp. Add in 1 pkg of LOUISIANA crawfish tails. Fold into the mixture. Add in a bit more stock if needed at this time.
- Roll out one pie crust and place it in a pie dish (I used a 9in cast iron skillet). Pour the seafood mixture into the crust. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
- Brush on egg wash and bake for 20-25 minutes, or until the crust is golden brown. Remove from oven and allow cool for a few minutes before serving. Serve hot and enjoy!
Notes
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