Bayou Surprise Pie
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"Submitted by Sonja Hayes"
Serves 3 to 4 people | Prep Time 30 mins PT30M | Cook Time 40 mins PT1H10M | DinnerWhy I Love This Recipe
Very similar to a Chicken Pot Pie but with shrimp and crab meat, so better!
Ingredients You'll Need
Double Crust Pie Crust
½ cup butter
¼ cup all purpose flour
1 medium onion, chopped
4 green onions, thinly sliced
½ green pepper, chopped (I also add red and yellow for color)
1 rib celery, chopped
3 tablespoons finely minced fresh parsley
2 teaspoons finely minced garlic
¼ cup heavy cream
1-teaspoon salt
¾ teaspoon black pepper
1 tablespoon Cajun Seasoning
2 pounds small shrimp, peeled and deveined
1 pound of crabmeat
1 can cream of onion
1 can cream of shrimp
1 can RoTel
Directions
HEAT over to 350 degrees.
PREPARE double crust pie, using a 9-inch pie plate. Do not bake.
MELT butter in large skillet over medium heat. Add flour; cook, stirring constantly, 3 minutes or until light golden brown. Add onions, bell pepper, celery, parsley and garlic. Cook, stirring constantly, until vegetables are very soft.
ADD cream, salt, pepper and Cajun seasoning. Mix gently; reduce heat to low and cook 3 minutes. Add shrimp and crab meat; cook just until tender. Remove from heat; cool. (I place the filling in my refrigerator overnight.) Spoon filling into unbaked pie shell.
ROLL out dough for top crust, place onto filled pie and finish edges according to piecrust recipe directions. Cut slits in top crust or prick with fork to vent steam.
BAKE 30 to 40 minutes or until top is golden. Let stand 10 minutes before serving.
Pairs Well With
Crackers or Garlic Bread
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