Cajun Pie

My Cajun Pie Adventure: A Family Favorite

As a busy mom, finding time to cook can feel like a Herculean task. Between school runs, work deadlines, and keeping the house from completely imploding, the idea of spending hours in the kitchen sometimes feels impossible. But there are those recipes, those culinary gems, that make the effort completely worthwhile. My Cajun Pie is one of them. It’s a recipe that's evolved over the years, born from a spontaneous tailgate party and now a cherished family staple.

It all started eight or nine years ago when my husband and I decided to take our love of the Carolina Panthers to a whole new level – by attending a game against the New Orleans Saints! We needed a dish that would represent our team's spirit but also pay homage to the culinary heartland of New Orleans. The result? A delicious fusion of flavors that combines the warmth of classic Southern cooking with the spicy kick of Cajun cuisine. Our Cajun Pie wasn’t just a success at the tailgate; it quickly became a family favorite, requested at every gathering and holiday celebration.

What makes this recipe so special isn't just the amazing taste (that's a given!), but its versatility. The filling, a rich blend of shrimp, ham, sausage, and okra simmered in a flavorful tomato base, is delicious on its own, or as part of a bigger dish. I often use leftover filling to create a hearty stew by adding some broth and serving it over rice. This is a great way to add some extra vegetables and proteins to make it a balanced meal for my family. It's also a fantastic way to stretch the recipe and use leftovers cleverly.

One of the best parts about this recipe is how much fun it is to make! It’s a great opportunity to involve the kids. Everyone loves getting their hands into the dough, whether it's rolling out biscuits or shaping the pie. It's a wonderful way to create lasting memories in the kitchen, and makes the whole experience far more enjoyable.

The Cajun Pie also showcases the beauty of improvisation in cooking. Feel free to experiment! If you prefer a spicier kick, add more cayenne pepper or red pepper flakes. Don't have shoepeg corn? Use any corn you have on hand. Want to try a different crust? Go for it! Homemade biscuits are my favorite, but I've used store-bought piecrust with delicious results. The possibilities are endless!

This isn’t just a recipe; it's a story, a taste of our family's history, and a testament to the power of food to bring people together. So, gather your ingredients, roll up your sleeves, and prepare to be amazed by the deliciousness of this Cajun Pie. I guarantee it'll become a favorite in your kitchen too!

Tips and Variations:

• Spice Level: Adjust the amount of red pepper flakes or cayenne pepper to your preference. Start with less and add more to taste.
• Crust Options: Experiment with different crusts like homemade biscuits, piecrust, or even cornmeal dough for a unique twist.
• Vegetable Additions: Feel free to add other vegetables to the filling, such as bell peppers, mushrooms, or zucchini.
• Protein Swaps: Substitute the shrimp with chicken or another protein of your choice.
• Make it a Stew: Add chicken or vegetable broth to the leftover filling to transform it into a delicious stew, perfect served over rice.
• Make Ahead: The filling can be made ahead of time and stored in the refrigerator or freezer for future use.

Enjoy!

Step-by-step

• Preheat a large soup pot and add oil, wait a few seconds and add garlic and onion.
• Cook until soft and a bit caramelized (if you wish cook until softened and add 1 teaspoon of sugar).
• Add tomatoes (with juices), tomato paste, okra, herbs and spices, ham and sausage.
• Cook on low heat, stirring occasionally, until the okra is cooked to falling apart (about 1 to 1 1/2 hour).
• Meanwhile roll out biscuits to about the size of a paper plate and preheat oven as the biscuit package directs.
• When mixture is ready add cooked shrimp and corn, heat through.
• Place 1/2 to 3/4 cup of mixture in the center of a biscuit round and fold 2 sides to make a fold over seam and the ends like you're wrapping a gift (sorry, not quite sure how else to describe).
• You may need a drop of water to seal.
• Place on baking sheet covered with cooking spray.
• Bake as directed on the biscuit package. May take up to 15 minutes longer depending on the oven and type of baking sheet.
• Dip in remoulade sauce, cajun mustard or whatever appeals to you.
• Feel free to use piecrust, homemade biscuits, cornmeal dough, etc.
• You will have leftovers of the filling-freeze for future use or add chicken, shrimp or vegetable stock to make a soup/stew and serve over rice with a salad.
• Enjoy!