Ingredients:

  • 1 sheet (14.1 oz/400g) frozen puff pastry, thawed
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup/150g)
  • 2 celery stalks, chopped (about 1 cup/150g)
  • 1 green bell pepper, chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning (store-bought or homemade)
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper (optional, for extra heat)
  • ¼ cup (30g) all-purpose flour
  • 3 cups (720 ml) seafood stock (or chicken stock)
  • 1 cup (240 ml) heavy cream
  • 1 pound (450g) large shrimp, peeled and deveined
  • 8 ounces (225g) lump crab meat, picked over for shells
  • ½ cup (60g) frozen peas, thawed
  • ¼ cup (15g) chopped fresh parsley
  • Salt and black pepper to taste
  • 1 large egg, beaten (for egg wash)

Instructions:

  1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, celery, and bell pepper and sauté until softened, about 5-7 minutes. Add garlic, Cajun seasoning, thyme, smoked paprika, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.
  2. Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes to create a roux. This will help thicken the sauce.
  3. Gradually whisk in seafood stock until smooth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Stir in heavy cream. Season with salt and pepper to taste.
  4. Add shrimp and crab meat to the sauce. Cook until shrimp is pink and cooked through and crab is heated through, about 3-5 minutes. Stir in thawed peas and parsley. Remove from heat.
  5. Pour the seafood filling into the pie dish or casserole dish.
  6. Gently unfold the thawed puff pastry and place it over the filling. Trim any excess pastry. Crimp the edges to seal. Cut a few slits in the top of the pastry to allow steam to escape.
  7. Brush the puff pastry with beaten egg wash. Bake in a preheated oven at 400°F (200°C) for 30-40 minutes, or until the pastry is golden brown and puffed.
  8. Let the pot pie cool for at least 10 minutes before serving.