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!
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
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.