Seafood Boiled Pies??!! All right, y’all! If you’ve never had a Seafood Boiled Pie, you’re about to be blessed. Imagine everything you love about a seafood boil—shrimp, crab, sausage, potatoes, corn—mixed with a creamy Cajun butter sauce and baked inside a golden pie crust. This recipe is restaurant quality, but made right in your own kitchen.
Whether you serve it for Sunday dinner, special occasions, or just because you’re craving bold Louisiana flavors, this dish is guaranteed to impress.
And don’t forget: Tony’s Creole Seasoning is the secret weapon. 🔥
🦐 Seafood Boiled Pies with Cajun Butter Sauce
📋 Ingredients
🧂 Boil Filling:
- 1 cup baby potatoes, peeled & diced
- ½ lb shrimp, peeled & deveined
- 1 cup corn kernels (fresh or frozen)
- 1 cup smoked sausage, sliced
- 1 cup lump crab meat
🧈 Cajun Butter Sauce:
- 3 tbsp Cajun butter (or melted butter + Cajun seasoning)
- 2 tbsp minced garlic
- ¼ cup finely diced red onions
- 2 tbsp all-purpose flour
- ½ cup vegetable broth
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 tsp Tony Chachere’s Creole Seasoning (or to taste)
🥧 To Assemble:
- 1 package refrigerated pie crusts or homemade pie dough
- 1 egg, beaten (for egg wash)
👩🍳 Instructions
1. Boil the Goods
In a pot of salted water, boil potatoes until fork-tender.
Add shrimp to the same pot, cook just until pink, then remove and set aside.
In the same water, boil corn and sausage slices for about 5 minutes. Drain.
Combine all boiled ingredients with crab meat in a large mixing bowl.
2. Make the Cajun Butter Sauce
In a skillet, melt Cajun butter over medium heat.
Add garlic and red onions, sauté until fragrant.
Stir in flour to create a roux, then slowly add veggie broth and heavy cream, whisking to avoid lumps.
Stir in Tony’s seasoning and mozzarella cheese until melted and creamy.
Pour this sauce over the seafood mix and stir to combine.
3. Assemble the Pies
Preheat oven to 375°F (190°C).
Roll out pie dough and cut into desired shape (rounds for hand pies or rectangles).
Spoon seafood mixture into the center, fold over, and crimp edges with a fork.
Brush with egg wash.
4. Bake
Bake for 15–20 minutes, or until golden brown and crisp.
5. Serve
Let cool for 5 minutes and serve hot. Add a little drizzle of leftover Cajun butter on top if you fancy!
💡 Tips & Tricks
Don’t overcook the shrimp! They’ll finish in the oven.
Want heat? Add cayenne or hot sauce to the Cajun butter mix.
Leftovers? Reheat in the oven to keep the crust crispy.
⏱️ Quick Info
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 4–6 hand pies
