1In a 10-12 inch cast iron skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and crawfish, cooking for 2-3 minutes until just cooked through. Add the crab meat and gently fold in. Season the seafood with 1 tsp of Uncle Dibbz Delta Dust. Once cooked, remove the seafood from the skillet and set aside.
2In a 10-12 inch cast iron skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and crawfish, cooking for 2-3 minutes until just cooked through. Add the crab meat and gently fold in. Season the seafood with 1 tsp of Uncle Dibbz Delta Dust. Once cooked, remove the seafood from the skillet and set aside.
3In a 10-12 inch cast iron skillet, melt 1 tablespoon of butter over medium heat. Add the shrimp and crawfish, cooking for 2-3 minutes until just cooked through. Add the crab meat and gently fold in. Season the seafood with 1 tsp of Uncle Dibbz Delta Dust. Once cooked, remove the seafood from the skillet and set aside.
4In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion, celery, carrots, and garlic. Sauté for about 5 minutes until softened. Stir in 1/2 tsp of Uncle Dibbz King Creole Blend and cook for another 1-2 minutes.
5In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion, celery, carrots, and garlic. Sauté for about 5 minutes until softened. Stir in 1/2 tsp of Uncle Dibbz King Creole Blend and cook for another 1-2 minutes.
6In the same skillet, add the remaining 1 tablespoon of butter. Add the diced onion, celery, carrots, and garlic. Sauté for about 5 minutes until softened. Stir in 1/2 tsp of Uncle Dibbz King Creole Blend and cook for another 1-2 minutes.
7Sprinkle 1/2 cup flour over the sautéed veggies and stir to make a roux, cooking for 1-2 minutes. Gradually add the seafood stock, stirring constantly until the sauce begins to thicken. Add the heavy cream and 1/2 tsp of Uncle Dibbz Delta Dust to the sauce and let it simmer for about 3-5 minutes until thick and creamy.
8Sprinkle 1/2 cup flour over the sautéed veggies and stir to make a roux, cooking for 1-2 minutes. Gradually add the seafood stock, stirring constantly until the sauce begins to thicken. Add the heavy cream and 1/2 tsp of Uncle Dibbz Delta Dust to the sauce and let it simmer for about 3-5 minutes until thick and creamy.
9Sprinkle 1/2 cup flour over the sautéed veggies and stir to make a roux, cooking for 1-2 minutes. Gradually add the seafood stock, stirring constantly until the sauce begins to thicken. Add the heavy cream and 1/2 tsp of Uncle Dibbz Delta Dust to the sauce and let it simmer for about 3-5 minutes until thick and creamy.
10Once the sauce has thickened, gently fold the cooked seafood back into the skillet with the veggies and sauce. Add the frozen peas, a squeeze of lemon juice, and fresh parsley. Stir everything together and remove from heat.
11Once the sauce has thickened, gently fold the cooked seafood back into the skillet with the veggies and sauce. Add the frozen peas, a squeeze of lemon juice, and fresh parsley. Stir everything together and remove from heat.
12Once the sauce has thickened, gently fold the cooked seafood back into the skillet with the veggies and sauce. Add the frozen peas, a squeeze of lemon juice, and fresh parsley. Stir everything together and remove from heat.
13Prepare the Red Lobster Cheddar Bay Biscuit mix according to the package instructions (mixing the biscuit mix with 3/4 cup water). Optional: Stir in 1/2 cup shredded cheddar cheese for extra cheesiness. Drop spoonfuls of the biscuit dough over the seafood filling directly in the cast iron skillet, leaving some gaps between each spoonful to allow the filling to bubble through.
14Prepare the Red Lobster Cheddar Bay Biscuit mix according to the package instructions (mixing the biscuit mix with 3/4 cup water). Optional: Stir in 1/2 cup shredded cheddar cheese for extra cheesiness. Drop spoonfuls of the biscuit dough over the seafood filling directly in the cast iron skillet, leaving some gaps between each spoonful to allow the filling to bubble through.
15Prepare the Red Lobster Cheddar Bay Biscuit mix according to the package instructions (mixing the biscuit mix with 3/4 cup water). Optional: Stir in 1/2 cup shredded cheddar cheese for extra cheesiness. Drop spoonfuls of the biscuit dough over the seafood filling directly in the cast iron skillet, leaving some gaps between each spoonful to allow the filling to bubble through.
16Preheat your oven to 375°F (190°C). Transfer the cast iron skillet to the oven and bake the pot pie for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
17Preheat your oven to 375°F (190°C). Transfer the cast iron skillet to the oven and bake the pot pie for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
18Preheat your oven to 375°F (190°C). Transfer the cast iron skillet to the oven and bake the pot pie for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling.
19While the pot pie is baking, melt 2 tablespoons of butter and mix with 1/2 teaspoon of garlic powder. Brush the garlic butter over the biscuits immediately after the pot pie comes out of the oven.
20While the pot pie is baking, melt 2 tablespoons of butter and mix with 1/2 teaspoon of garlic powder. Brush the garlic butter over the biscuits immediately after the pot pie comes out of the oven.
21While the pot pie is baking, melt 2 tablespoons of butter and mix with 1/2 teaspoon of garlic powder. Brush the garlic butter over the biscuits immediately after the pot pie comes out of the oven.
Ingredients
1 lb peeled and deveined
1 lb peeled and deveined
1 lb peeled and deveined
0.5 lb fresh or canned
0.5 lb fresh or canned
0.5 lb fresh or canned
0.5 lb fresh or frozen, thawed if frozen
0.5 lb fresh or frozen, thawed if frozen
0.5 lb fresh or frozen, thawed if frozen
1 tsp for seasoning seafood
1 tsp for seasoning seafood
1 tsp for seasoning seafood
0.5 tsp for the creamy sauce
0.5 tsp for the creamy sauce
0.5 tsp for the creamy sauce
1.5 cups or chicken stock
1.5 cups or chicken stock
1.5 cups or chicken stock
0.5 cup optional
0.5 cup optional
0.5 cup optional
1 tbsp chopped
1 tbsp chopped
1 tbsp chopped
0.5 juice to brighten up the flavor
0.5 juice to brighten up the flavor
0.5 juice to brighten up the flavor
1 diced
1 diced
1 diced
1 cup diced
1 cup diced
1 cup diced
1 cup diced
1 cup diced
1 cup diced
2 minced
2 minced
2 minced
1 cup frozen
1 cup frozen
1 cup frozen
0.75 cup or as directed on the package
0.75 cup or as directed on the package
0.75 cup or as directed on the package
0.5 cup optional
0.5 cup optional
0.5 cup optional
2 tbsp melted
2 tbsp melted
2 tbsp melted
0.5 tsp optional for brushing on top
0.5 tsp optional for brushing on top
0.5 tsp optional for brushing on top
Equipment
10-12 inch cast iron skilletoven
Tips
Optional: Stir in 1/2 cup shredded cheddar cheese for extra cheesiness.
Optional: Stir in 1/2 cup shredded cheddar cheese for extra cheesiness.
Let the seafood pot pie cool for a few minutes, then serve hot straight from the cast iron skillet. Garnish with fresh parsley for a pop of color. The biscuits should be golden and crispy on top, with a creamy, flavorful Cajun seafood filling beneath