Cajun Seafood Pot Pie A Southern Comfort Classic

Cajun Seafood Pot Pie ist ein herzhaftes Gericht aus der Südstaatenküche. Es ist eine Mischung aus Meeresfrüchten, Gemüse und einer cremigen Sauce, die in einen zarten Teig eingeklemmt ist. Dieses Gericht bringt den Geschmack des Südens direkt auf den Tisch.

Cajun Seafood Pot Pie A Southern Comfort Classic

Entdecken Sie die Welt des Cajun Seafood Pot Pie, einem köstlichen Klassiker der Südstaatenküche! Dieses herzhaft gefüllte Gericht vereint frische Meeresfrüchte und gewürztes Gemüse in einer goldbraun gebackenen Kruste und bringt den authentischen Geschmack des Südens direkt zu Ihnen nach Hause. Erfahren Sie die wichtigsten Zutaten, Zubereitungsschritte und kreative Variationen. Klicken Sie hier, um das vollständige Rezept zu entdecken und Ihre Familie zu beeindrucken!

Rezept drucken Pin Recipe

Zutaten

1 lb (450g) shrimp, peeled and deveined

1 lb (450g) crawfish tails (or substitute with crab meat)

2 tablespoons olive oil

1 onion, finely chopped

2 celery stalks, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 teaspoon Cajun seasoning

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper (adjust for spice preference)

1 cup seafood stock

1 cup heavy cream

1 cup frozen peas

1/4 cup chopped fresh parsley

Salt and pepper to taste

1 package refrigerated pie crusts (typically 2 crusts)

1 egg, beaten (for egg wash)

Anleitungen

Preheat the oven to 425°F (220°C).

In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and bell pepper. Sauté for about 5 minutes until the vegetables are softened.

Stir in the minced garlic, Cajun seasoning, dried thyme, and cayenne pepper. Cook for another 1-2 minutes until fragrant.

Add the shrimp and crawfish (or crab meat) to the skillet. Cook for 2-3 minutes until the shrimp turn pink.

Pour in the seafood stock and bring to a simmer. Allow to cook for 3-4 minutes.

Stir in the heavy cream and frozen peas, and cook for an additional 2 minutes. Season with salt and pepper, and mix in the chopped parsley. Remove from heat and let cool slightly.

Roll out one pie crust and place it in a pie dish. Fill it with the seafood mixture.

Roll out the second pie crust and place it on top of the filling. Seal the edges by crimping with your fingers or a fork. Cut a few slits in the top to allow steam to escape.

Brush the top crust with the beaten egg for a golden finish.

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

Remove from the oven and let cool for a few minutes before serving.

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 6