Seafood-loaded southern comfort pie (Print Version)

# Ingredients:

→ Seafood & Meat

01 - ½ lb shrimp, chopped
02 - 1 package Louisiana crawfish tails
03 - 1 cup andouille sausage, diced

→ Base Ingredients

04 - ½ stick butter, plus 2 tbsp
05 - ¼ cup all-purpose flour
06 - ½ cup yellow onion, chopped
07 - ½ cup celery, chopped
08 - ½ cup carrots, chopped
09 - ½ cup mushrooms, chopped
10 - 1 ½ cups seafood stock
11 - 1 cup heavy whipping cream
12 - 1 package refrigerated pie crusts or puff pastry
13 - 1 egg (for egg wash)

→ Shrimp Seasoning

14 - ½ tsp garlic powder
15 - ½ tsp paprika
16 - ½ tsp cajun seasoning
17 - ¼ tsp adobo
18 - ¼ tsp seafood seasoning (like Old Bay)

→ Vegetable Seasoning

19 - ¼ tsp salt and pepper
20 - ½ tsp garlic powder
21 - ½ tsp cajun seasoning

→ Filling/Roux Seasoning

22 - 1 tbsp garlic powder
23 - 1 tbsp onion powder
24 - 1 tsp black pepper
25 - ½ tsp paprika
26 - ½ tsp Old Bay or seafood seasoning
27 - ½ tsp salt

# Instructions:

01 - Preheat the oven to 400°F.
02 - In a large skillet over medium heat, add the andouille sausage and sauté until browned. Remove from pan and set aside.
03 - Add the shrimp to the pan and season with the shrimp seasonings (garlic powder, paprika, cajun seasoning, adobo, and seafood seasoning). Cook for 2-3 minutes. Remove from pan and set aside.
04 - Add 2 tsp of butter to the pan, then add the onion, carrots, and celery. Season with the vegetable seasonings (salt, pepper, garlic powder, and cajun seasoning). Cook until soft, about 5-7 minutes. Remove from pan and set aside.
05 - Add about 4 tbsp of butter to the pan. Melt, then add in the flour (¼ cup). Mix for 2-3 minutes to cook out the flour taste, stirring constantly.
06 - Add the heavy cream ½ cup at a time, then add 1 cup of the seafood stock, reserving about ½ cup to thin the roux as needed once all other ingredients are introduced.
07 - Add in the filling (roux) seasonings and mix. Reintroduce the sausage, vegetables, shrimp, and Louisiana crawfish tails. Fold into the mixture. Add more stock if needed to achieve desired consistency.
08 - Roll out one pie crust and place it in a pie dish or 9-inch cast iron skillet. Pour the seafood mixture into the crust. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape.
09 - Brush the top crust with egg wash and bake for 20-25 minutes, or until the crust is golden brown.
10 - Remove from oven and allow to cool for a few minutes before serving. Serve hot and enjoy!

# Notes:

01 - Save time on prep by purchasing pre-chopped onion, celery, and carrots.
02 - Only use Louisiana Crawfish tails. The package must say Louisiana/Certified Cajun for authentic flavor.
03 - This pot pie can be made ahead and frozen before baking. Just add 15-20 minutes to the baking time when cooking from frozen.

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