Seafood Au Gratin Pot Pie

Seafood Au Gratin  Pot Pie

This was my go-to selection at New England Oyster House if it wasn’t my birthday (Maine Lobster, of course).  Now that I am old and feeble, I had to mess with it a bit. Your choice of seafood can vary given availability or preference.

 

 

 

 

 

 

Ingredients:

Seafood Filling

1 lb shrimp peeled and deveined- tail off

20  oz crawfish, langostino tails, or lobster or fish or lump crab or crab leg meat a mix of all or some

1 cup onions chopped

1/2 cup bell pepper chopped

1/4 cup celery chopped

1 tsp salt plus more to taste

1 tsp pepper plus more to taste

Olive oil for cooking

Creamy Gravy:

1.5 cups chicken broth

1/2 cup od a good white wine

1 cup heavy cream

4 tbsp butter

5 tbsp flour

1 tbsp garlic minced or paste

1 tsp thyme

1 tsp tarragon dried

1 tsp salt

1 tsp pepper

1/2 tsp smoked paprika

4 oz of Pepper Jack Cheese, cut into 1/2 in cubes

Cheddar Bay Biscuit Topping

1 box red lobster cheddar bay biscuit mix 11.36oz

3/4 cup milk

1/2 cup mild cheddar cheese shredded

Herb  Butter Sauce

1/4 cup butter melted

1 clove of garlic

1/2 tsp Italian seasoning

1/2 tsp TJ Chili Lime seasoning

Directions:

  1. To a pan over medium heat, add olive oil and sear the seafood with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.
  2. To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.
  3. Turn the heat down to medium-low add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.
  4. Deglaze the pan with chicken broth and wine. Allow mixture to come to a slight simmer. Then, pour in the heavy cream and stir until combined.
  5. Season with garlic, thyme, tarragon, salt, pepper, and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared seafood. Remove from heat and set aside.
  6. Mix all Herb Butter Sauce ingredients in a small bowl and set aside.
  7. To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix until the dough starts to form. Be careful not to over-mix.
  8. Preheat your oven to 425F.
  9. Transfer the seafood filling to the baking dish of your choice. Spread pepper jack cubes evenly over the top.  Cover with the cheddar bay biscuit dough. (You can use those cute little merkins too!)
  10. Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.
  11. As soon as they come out of the oven, brush on the herb garlic butter and chili lime spice  and serve. Enjoy!