Cajun Seafood Pot Pie A Southern Comfort Classic

Cajun seafood pot pie is a rich dish full of flavor. It starts with fresh seafood. I love using shrimp and lump crab meat. They add sweetness and a tender bite. Crawfish tails work great too, but they are optional.

Cajun Seafood Pot Pie A Southern Comfort Classic

Indulge in the comforting flavors of Cajun Seafood Pot Pie, a delightful Southern dish perfect for any occasion! In this recipe, you'll learn to combine fresh shrimp, crab, and flavorful vegetables, all enveloped in a flaky crust. Impress your family and friends with this rich and creamy creation, while also exploring customization options for a unique twist. Don’t miss out—click through to discover the full recipe and make this Southern delight today!

Print Recipe Pin Recipe

Ingredients

1 pound shrimp, peeled and deveined

1 pound lump crab meat

1 cup crawfish tails (optional)

2 tablespoons Cajun seasoning

2 tablespoons olive oil

1 small onion, diced

1 bell pepper, diced (preferably red or green)

2 celery stalks, diced

3 cloves garlic, minced

1 cup corn (fresh or frozen)

2 cups heavy cream

1 cup chicken or seafood broth

1 tablespoon Worcestershire sauce (optional)

1 cup frozen peas

1 cup shredded cheddar cheese

1 pre-made pie crust (top and bottom)

Salt and black pepper to taste

Fresh parsley for garnish

Instructions

Preheat the oven to 425°F (220°C).

In a large skillet over medium heat, add the olive oil. When hot, sauté the onion, bell pepper, and celery until they are soft, about 5-7 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Sprinkle in the Cajun seasoning, stirring to coat the vegetables, then add the shrimp and cook for 3-4 minutes until they turn pink.

Add in the crab meat, crawfish tails (if using), corn, and peas. Stir gently to combine without breaking up the crab.

Pour in the heavy cream and broth, followed by Worcestershire sauce. Let the mixture simmer for about 5 minutes until slightly thickened. Season with salt and black pepper to taste.

Remove from heat and stir in the shredded cheese until melted and smooth.

Roll out one pie crust and fit it into a 9-inch pie dish. Pour the seafood filling into the crust.

Cover the pie with the second pie crust, pressing the edges to seal. Cut slits into the top crust to allow steam to escape.

Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.

Once done, remove from the oven and let it cool for about 10 minutes before slicing.

Garnish with freshly chopped parsley before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8