Cajun Shrimp Pot Pie


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A seafood medley with peas and corn bakes inside flaky pie crust.

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Serving Size / Yield

6 servings


  • 1 lb. medium shrimp
  • 4 medium potatoes
  • 1 stoke celery
  • 1/3 C. lump crab meat
  • 1/3 C. chopped onions
  • 1/3 C. sweet peas
  • 1/3 C. sweet corn
  • 1 egg, beaten well
  • 2 ready made pie crust
  • 1/3 C. small scallops
  • salt to taste
  • pepper to taste

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Preheat oven to 375 degrees. Brush beaten egg inside one of the pie crust, and put in oven for 2 min. Cut your onions into small pieces. Run cold water and in bowl, put shrimp and scallops to thaw and be cleaned. After let set and drain, take pie crust out of oven after 2 min. and set aside. Cut potatoes into bite sizes and cook until well done or soft. Add salt and pepper to taste. Take corn and peas after thawed if frozen and pour in with potatoes and shrimp, scallops, crab meat, and onions. Mix together well with spoon into already baked pie crust. Brush edges with egg. Remove other pie curst from pie pan and apply egg brush portion upwards or on the outside of other crust to seal pie. Put in oven for 8 to 12 min.

Serves 6.

Ronald Ogburn, Washington, D.C.

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