Cajun Seafood Pot Pie A Savory Southern Comfort Classic

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound lump crab meat
• 1 cup scallops, cleaned
• 1 2 butter
• 1 2 all-purpose flour
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 stalks celery, diced
• 1 cup corn kernels (fresh or frozen)
• 2 cups seafood stock (homemade or store-bought)
• 1 tablespoon Cajun seasoning
• 1 teaspoon thyme
• 1 cup heavy cream
• to taste salt and pepper
• 2 refrigerated pie crusts
• 1 egg beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for about 5 minutes until it turns golden brown.
3. Add the diced onion, garlic, green bell pepper, red bell pepper, and celery to the roux. Sauté for 5-7 minutes until the vegetables are tender.
4. Slowly pour in the seafood stock while whisking continuously to avoid lumps. Bring the mixture to a simmer.
5. Add the corn, Cajun seasoning, thyme, heavy cream, salt, and pepper. Stir in the shrimp, crab meat, and scallops. Cook for an additional 5 minutes, ensuring the seafood is cooked through.
6. Remove the mixture from heat and let it cool slightly.
7. Roll out one pie crust and place it at the bottom of a pie dish. Pour the seafood filling into the crust.
8. Cover the filling with the second pie crust, sealing the edges well. Cut small slits in the top crust to allow steam to escape.
9. Brush the top crust with beaten egg for a golden finish.
10. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and bubbly.
11. Once done, let it cool for 10 minutes before serving to allow the filling to set.