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 make it “Louisiana”. When I tried it, it blew my mind. It tastes nothing like the average pot pie and I love it! It’s creamy, and flavorful, and quickly earned its place as a family favorite. Then I shared a glimpse of it on my page to share what I was working on… and the internet lost its collective mind! And I totally get why– The creamy seafood filling is the seafood lover’s dream and I would want to have a taste of it, too!

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 using puff pastry and classic pie crust. For this recipe, the pie crust (with a bottom crust) seems to work best. 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.

What type of Crawfish Tails should I use?

because this is my recipe, I would say to only use Lousiana/ Certified Cajun crawfish Tails. Anything else may affect the end result and flavor. You want the package to say Certified Cajun and Louisiana. Otherwise, put it back.

Print Recipe

Viral Cajun Pot Pie

This is not your average pot pie, and it quickly became a family favorite for good reason! The delicious filling is packed with cajun flavors and seafood, like andouille sausage, shrimp, and Louisiana crawfish, topped with a buttery, flakey crust. The perfect twist to the original pot pie, perfect for seafood lovers!

Prep Time30 minutes mins

Cook Time45 minutes mins

Course: Appetizer, Dinner, Main Course

Cuisine: American, Cajun, Seafood

Keyword: dinner ideas, pot pie, seafood, seafood pot pie, soup recipes

Servings: 8

Author: ThatsDashaVu

Ingredients

Ingredients:

• ½ lb shrimp chopped
• 1 pkg Louisiana crawfish tails
• 1 cup andouille sausage diced
• – ½ stick butter, plus 2 tbsp 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 tsp 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

Save time on prep by purchasing pre-chopped onion, celery, and carrots. 

Please only use Louisiana Crawfish tails. The package must say Louisiana / Certified Cajun. Otherwise, it may impact the flavor of the dish.