Cajun Seafood Pot Pie with Zesty Louisiana Flavors
Savor Louisiana flavors with tender seafood in a flaky, golden crust and creamy Cajun-spiced filling.
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Cooking tools:
- Pie dish
- Sifter
- Skillet
- Whisk
- Oven
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Aluminum foil
- Measuring cup
Ingredients
- 450 g mixed seafood (shrimp, crab, crawfish), peeled and cleaned
- 240 ml diced onions
- 120 ml diced celery
- 120 ml diced bell peppers
- 2 cloves garlic, minced
- 60 g unsalted butter
- 30 g all-purpose flour
- 240 ml seafood stock
- 120 ml heavy cream
- 2 tablespoons Cajun seasoning
- 2 pie crusts (store-bought or homemade, for a 23 cm dish)
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