Hearty Cajun Seafood Pie (Print Version)
# Ingredients:
→ Seafood Filling
01 -
2 tablespoons Cajun spice mix
02 -
120 ml heavy cream
03 -
240 ml seafood broth
04 -
30 g plain flour
05 -
60 g butter, unsalted
06 -
2 garlic cloves, chopped
07 -
120 ml bell pepper, diced
08 -
120 ml celery, chopped
09 -
240 ml onion, diced
10 -
450 g mixed shellfish (crab, shrimp, crawfish), peeled and cleaned
→ Crust
11 -
2 pastry crusts (enough for a 23 cm pie, can be homemade or from the store)
# Instructions:
01 -
Pop your pie into the oven you already warmed up. Let it bake for 30 to 35 minutes. The crust will turn a lovely golden color and the inside will start bubbling.
02 -
Drop a crust into the bottom of your 23 cm pie pan, spread out your seafood mix, then top with the second crust. Pinch the edges closed and cut a few vent holes so steam can sneak out.
03 -
Toss in the Cajun seasoning and all your shellfish. Simmer nice and gently for about 5 minutes, just until the seafood is almost ready.
04 -
Slowly pour in the broth and cream, whisking until the sauce turns smooth and gets a little thick.
05 -
Shake in the flour over your cooked veggies. Stir it non-stop and let it cook about 2 minutes so it turns pale and just golden.
06 -
In your big skillet, melt the butter over medium heat. Add that onion, celery, bell pepper, and garlic. Cook it all for around 5 minutes till it's soft.
07 -
Crank the oven up to 190°C and make sure it's hot before you start baking.
# Notes:
01 -
If you want bigger flavors, grab a good seafood broth and blend your own Cajun seasoning.
02 -
Wait a solid 10 minutes before you cut it up. That way it stays together and is way easier to serve.