Cajun-Spice Seafood Pot Pie
Ingredients (10 servings)
| Amount | Measure | Name |
|---|---|---|
| 1.00 | cup | Onion, yellow chopped |
| 1.00 | cup | Celery chopped |
| 4.00 | tbsp | Butter |
| 1.00 | tbsp | Cajun seasoning |
| 1.00 | tsp | Thyme picked |
| 0.25 | cup | All-purpose flour |
| 0.50 | gal | Legout Seafood Base 6 x 1 Lb , prepared |
| 1.00 | lb | Shrimp peeled and deveined |
| 0.50 | lb | Scallops |
| 0.25 | cup | Cream, heavy whipping |
| 2.00 | cup | Sweet corn |
| Kosher salt and black pepper to taste |
Preparation
1. In a stock pot, soften the onions and celery in butter. Add Cajun spice, thyme and flour and cook for 10 minutes.
2. Whisk in the seafood stock and cook for 20 minutes to meld flavors. Fold in the shrimp and scallops and warm through.
3. Taste and adjust seasoning. Remove from the heat.
4. In a food processor, puree the sweet corn and cream, season.
5. Place seafood mixture into single service ovenproof dishes.
6. Spread the cream corn mixture over the top and bake until golden and bubbly.
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