FRESH GULF SHRIMP, LOUISIANA CRAWFISH & JUMBO LUMP CRAB ALL MARRIED TOGETHER IN A CREAM SAUCE AND BAKED WITH BUTTERY, GOLDEN CHEDDAR HERB BISCUITS. THIS IS MY NEW FAVORITE SEAFOOD RECIPE EVER! (SEE RECIPE NOTES FOR SUBSTITUTIONS)
This Cajun Seafood Pot Pie is one of those dishes that if there are leftovers, you hide them in the back corner of the fridge so you don’t have to share. I initially found the inspiration for this recipe as I find most of the glorious but unnecessary things in my life—scrolling down my Facebook timeline. The original recipe was posted to foodie group The Urban Soul Kichen by user Anthony Holznagel. The pictures instantly sucked me in and I knew deep within my fat kid soul that I had to make it. I made a few changes and voìla! Glory!
If you don’t like seafood, Red Lobster’s cheddar bay biscuits, or joy—this recipe isn’t for you. If you are looking for a recipe that is light & healthy—this recipe also isn’t for you.
But if you’re into recipes for dishes that are so decadent you’re peeping out the window looking for a Karen to appear and ruin the mood…this recipe is definitely for you.
The secret to this dish is in the quality seafood. I grew up on the bayou in Terrebonne Parish and never lost my loyalty to Gulf Coast seafood. Each coast claims the best seafood but it really depends on exactly what seafood you like to eat. We’ve got the best shrimp down here and Louisiana has the best crawfish. Depending on your area, crawfish tails or Gulf shrimp may not be available—substitute for something else you prefer like lobster or leave the tails out completely.
Ingredients
Ingredients:
2 tablespoons bacon drippings (extra-virgin olive oil is fine)
2 medium shallots or ½ red onion, diced
1/2 yellow onion, chopped
2 medium carrots, peeled and diced
1 stalk celery, diced
2 red potatoes, washed and diced
½ c. dry white wine (I used Pinot because—bougie )
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 c. seafood stock (save your shrimp peels and make your own)
1 tablespoon diced parsley
1 tablespoon diced sage (or ½ tablespoon dried)
1/4 teaspoon cayenne
¼ teaspoon garlic
¼ teaspoon smoked paprika
½ cup heavy cream
1 cup crawfish tails
1 cup Gulf shrimp
8 oz jumbo lump crab
salt and pepper to taste
For the biscuits you’ll need:
2 c all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper, optional
1 c buttermilk
1/2 c unsalted butter, melted
1 1/2 c shredded sharp cheddar cheese
FOR THE TOPPING
3 tablespoons unsalted butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
To cheat and make biscuits from box mix:
1 box Red Lobster Cheddar bay biscuit mix
1/2 c shredded sharp cheddar
3/4 c cold water
Directions
Preheat the oven to 425 degrees. In a large skillet over medium heat, coat with a couple tablespoons of bacon grease. Olive oil will work just fine if you like your arteries. Throw in the chopped carrots, celery, shallots, onions and potatoes. Sauté until tender. Roughly 5-6 minutes. Add in the white wine and cook for about 5 minutes until it’s nearly evaporated.
Then you’ll add in the butter and heat until melted. Add the flour and stir constantly for 1 minute. It should get some color to it but not much. Think the color of country white gravy.
Add the seafood stock, sage, parsley & smoked paprika. Give that a stir and simmer for 10 minutes. At this point the sauce will be nice and thick. Season with cayenne, salt and pepper to taste.
Remove from heat. Stir in the heavy cream and then add the shrimp, tails & lump crab. Do not cook or heat the seafood. You want to keep them cold and raw to avoid overcooking and risk the tender meat taking on a crumbly texture with the additional cooking time in the oven. Keep in the skillet to bake or transfer to a baking dish.
For cheddar bay biscuits from scratch—In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.
In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.
Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.
If you want you can take easy street and use a box of good ole’ red lobster cheddar bay biscuit mix. Prepare per the directions on the box.
We dropped large spoon falls of the batter on top of everything. Bake for 15 minutes.
Remove from the oven and brush on the garlic butter mixture onto the biscuits. We then put it back in the oven for an additional 3-4 minutes until the top is nice and golden brown.
