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Andrew Caplinger's Cajun Pot Pie



Patty gives the A-OK to Andrew Caplinger's Cajun Pot Pie.

Do you like your seafood a tad on the spicy side? Andrew Caplinger recently invited Patty into his kitchen to make an amazing Cajun Pot Pie. And you can make it at home! Here's how:


Makes 4 small pot pies


Ingredients


1 package Pillsbury Pie Crust

1/4 pound chopped Andouillie Sausage

1/2 pound crawfish tail meat

1/2 pound Langostino Meat or shrimp

1/4 cup chopped onion or shallot

1/8 cup chopped red pepper

1/8 cup chopped yellow pepper

1/8 cup chopped green or orange bell pepper

1/2 cup chopped celery

2 tablespoons salted butter

1 cup seafood stock (1/2 cup reserved for slurry)


Slurry


1/2 cup seafood stock

1/4 cup corn starch


Mix stock and corn starch in a bowl.

Everglades Heat Seasoning (to taste)

1 egg


Directions


Melt butter in large skillet. Add sausage and all vegetables. Cook till veggies are soft.


Add seafood and seafood stock. Bring to simmer and add slurry.


Whisk briskly till thickened. If the mix is too thick add milk, half and half or cream to get to correct consistency. You want it thick but not pasty. Season to your taste.


Cut pie crusts to fit tins and a bit smaller for the tops. Put the bottom of the crust in the pan and fill with the seafood and veggie filling. Put on top crust and crimp edges.


Cut a hole or slits in the top of the crust so the pie can vent out steam. Brush the top with egg wash and bake at 400 degrees for 12 to 15 minutes. Let cool for about 10 minutes before serving.




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