Easy Homemade Seafood Pot Pie

all right folks listen I'm back at it again listen I think this one will be you know close to everybody if you like seafood you got to do one of these right today we doing a seafood po pie and this is going to be fire let's get it now listen if you look right here we just going to glance over these ingredients right here listen it's not a whole lot to it we just going to be using crab meat and shrimp you guys can put whatever you would like in there as far as your Seafood go and don't forget the full ingredient list is on my website smoking and Grilling wab.com and that's wab.com now listen real simple first thing we going to do is we going to preheat our oven right so we hit bake we doing 375 folks then we go ahead and hit start all right so now that's going what we want to do now is we just going to go ahead and multiz I'm going to go ahead and dice down all of my veggies you know what I mean get this onion bell pepper and my celery down all right so on this particular recipe I'mma dice it down couple different sizes I want to do small you know for that flavor cuz we want to get that celery in there this is seafood and we're going to be using Creo kick so we want to get a little bit of that uh how would I say that Creo seasoning in the inside right so I'm might have a couple different sizes see how thick this is and then look how thin this is that's okay and then this one here I can get it in half I can get it cut evenly it'll make a nice thick one also the thick will be for the texture right so we have it like this now we go ahead and dice it down all right now we cut down this bell pepper right we only going to need so much of this so we only going to need so much so I'm going to go ahead and just cut it down maybe just do the two sides right this I'll put in the bag and we'll save this part for later all right so once you got everything diced down like we got onion celery bell pepper you know what I mean we got to make a root right so we going to start with our butter now I'mma get my cast iron skillet up to Temp I'm starting with like a medium you know flame just to get everything nice and you know warm I'm going to drop this butter in here this is a/4 cup you guys should know this by now for those of you guys that been seasoned I mean you got to like memorize it once you get it though but you can tell me how many tablespoons go in 1/4 cup okay so once your butter you know becomes melted right what we going to do is we going to sauté our veggies and get them nice and soft right so I'm going to start with my diced onions right I always start with my onions first this is just me I like to give them a head start you know so I'm liking this right here this is nice now after giving them just a one minute hair start then I add the rest of my veggies right so that'll be my bell pepper and my celery all right so we just make sure all of our green veggies that we put in you know got a little butter on it then I want to make sure it's covering the bottom so we can get maximum you know softness right so just do them like this then we going to let these go for a couple of minutes and then we going to start really making that room all right so now we want to add our garlic in right notice I'm putting it on top I used to put it in anywhere but I notice like if I put it on top I don't have any issues as far as you know when I reload my my press right so I'm add my second clove put that in like that now we just put this right over the top so look it's not on the hot you know Skillet so we don't have to worry about it burning or anything of that nature all right now I'm ready for it to do its thing now I bring it in and let it hit that hot you know Skillet and then it you know when it touches it too cuz it kick back that aromatic and holler and scream garlic it calms down but this is how we Infuse everything that butter in this right there is incredible folks I need to infuse that and then sell it all right so once you got them soft man I wish you could smell it you guys look now you want to go ahead and just start to bring in your you know this is your flow right so I just bring it in just a little bit at a time let's start bringing it around and working it in with the Whisk now we not making a gumbo R right but we doing is we getting that to infuse with whatever is left of the butter and the moisture right let me add the rest of it and we cooking that flour taste [Music] out so it's going to need to hit the pan be picked up by you know some of the uh veggies you know you don't want to see no white I do this for about a minute you know I mean cuz I want to make sure that I don't have no no no spots where I can taste you know any of the flour but you see how I'm doing it right there that's it it'll get like a look like almost like it's got mashed potato in it when you start seeing that you know you on the right you know right path all right and then once we come in with our stock you know what I mean uh o so we'll be using fish stock you know a seafood stock that's what you want Seafood stock just will loosen this up once we got it mixed up then we'll come with our cream then we just cook it just a little bit till we get to where we want it to be okay so this is what we getting ready to do when they get about right here it's been about a minute now we start adding this to it right you smell that come on folks talk to me I know we on that Medium flame now we can just raise it up just a little bit you know what I mean we going to go with like a medium high there we go cuz it kind of you know you saw it cooled off everything once we added you know our Seafood stock to it right but you see how that is right there look how it's starting to thicken up you know first it became runny but as the longer we cook it the thicker it'll get right so you just keep working this in there get rid of all the lumps but you see that right there now you know we making a popie you know you want to see it thick like that come on and then we going to go ahead and bring in look at that right there once you bring that heavy whipping cream in there this where it start to become silky get real smooth on you all right and then we cook it make sure the color you know it's the desired color that we want right and if it get a littleit too thick for you you know what I mean uh you can always add yourself a little bit more sea stock Seafood stock all right so now I have my thickness I just turned my fire off for right now I just don't want it to thicken up too much more you know what I mean cuz this is actually the consistency that I wanted right so now I'm going to add a couple of tablespoons a Creo kick you guys can use whatever you would like as far as your Seafood you know your seasoning go you know what I mean uh I like to do it either always on occasion or the Creo you know side now we just worked this in here and get this nice and Blended you going notice the color change too all right you guys might have saw it maybe you thinking that I would I would have like darkened up myu but I didn't wanted to get it too dark you know but this way I can see it like this so when I add that Cajun and that or that Creole seasoning like I use that Creo kick look at it now you guys got a nice little bite to it you know still kidfriendly all right so we got this right so this what you got to do I suggest this this is where we taste it and see where we at right so I just get myself a little bit this is before I put my Seafood in I don't heat that don't I almost choked up that doesn't need nothing else you know what I mean it's nice doesn't need no salt if anything I do is I put a little pepper on there but the Creo kick that I'm using give you it just gave it everything right so I'll just put some some fresh black crack just over the top I'll mix it in in just a minute now I got my fire off folks this is what we going to do you want to take the dish that you going to make it in right now I got two different things you can put them in this you know if you got smaller ramkin you can do that but this one I going to make it like this so everybody can just dig in right so I'm going to just spray this with some nonstick right now our oven is up to Temp let's put this up what I'mma to do is set that over here to the side I want to get my pie crust now you guys saw that I was using pillsberry dough you know pie crust right so I'm going just take this like this if you guys got a rolling pin that' be great too cuz I want to show you something depends on how big your dish is that you're making it in you can look like this and you can see this is going to be fine right but I'm getting ready to take this and put this in right here in the center like that right you just work it on the edge you know work the edges in just like this this worked out great great right we put the non stick in there now since we already preheated I'm going to put this in the inside right here like this right I'm going to put this in for about about 15 minutes I'm going to set a timer just to go ahead and bake this I want to know from you guys down in the comment section below do you all bake yours prior to I'm going to be honest with you I don't normally do it that way but I've made different Popeyes and everybody say oh I like mine you know be a little crunchy all that you know and Flaky so that's why I'm doing it this way right so I'll just take it put it in inside oh and by the way my dish is oven safe now I'm going to set a timer for 15 minutes you know what I mean and then uh we just get ready soon as that comes out we going to add our Seafood here and then we just finish it up all right so listen I got about like probably like about five 6 minutes left on my timer this is what we getting ready to do I've already put my fire back underneath here you know what I mean cuz we want to build up up a little heat what we going to do is we going to go ahead and add our shrimp and our crab to it just cook it for about 5 minutes that's all it needs right so anything that came off of your shrimp and or you know your crab meat that's fine now I want you guys to notice look crab me right but I did all claw and you know what it was on sale too so makes a difference so notice how I'm just putting this in here not trying to like break it all up even though when it comes to the crab meat I mean the claw meat it's kind of broken up anyway you know but we just get that in there but you can see how we just infusing this with flavor I'm telling you if you like seafood this is your dream all right so now we just go ahead and mix this right oh yeah it seemed like once we added this to it it really became Seafood is even though we're using a seafood stock you know I mean uh it has its own aromatic with it too but this here now look at that feeling now come on in here look at it tell me you wouldn't want some of this you guys want to add Lobster to it you can you do whatever is best for your budget you know what I mean uh this is right here is good I promise you it is so once you got it all Incorporated we're just going to let it simmer you know what I mean like I say five to six minutes is all we need right we'll know shrimp going to talk to us and tell us like hey once we see it starting to curl up we know it's on its way then we going to stick it in the oven once we stick it in the oven it finishes up it doesn't over cook this way and I promise you it'll be [Music] right all right my timer just went off right so let's just go ahead and pull this out let this oven build up some more heat and here you have it right and then look I just noticed you guys can I don't know if you can see it but you see how this can turn that's why we spray it with a nonstick spray and when you guys saw me put it there you might have thought it was going to stay up that way it it doesn't I could have filled up aluminum uh just got me a piece of aluminum put it there and put some beans on there to keep it nice and flat I'm just showing you guys man it's certain ways you can do it you know what I mean uh that are just I don't know if you want to go that far I promise you do it the way I tell you it's let it's not too bad on the you know being time consuming you know what I mean I'm going get the same result as anybody else that tries to make this you know so if you look right here look at this now if you notice it got a little bit more green in there I had some uh what you saw right here was some parsley you know mean I had from another recipe you know I tried to use it all I just went ahead and dumped it in here makes it look better and it brings a little flavor to it also I just put it in here I turned my fire off and then look I want you to notice this is the consistency that you want to have you know I mean if you don't have that use a little bit more of your you know your sea stop you know what I mean just to get something like this anywhere close to this you're fine now this part real simple we going to bring this over here like this turn that like that and now we going to just go ahead and fill it [Music] all right so this is what you come up with right so now I'm just going to push this more s more so towards the edge right oh yeah I can feel it don't really want to go down I finally put the right amount last time I did it they said I put too many uh too many shrimp in there and then the time before that the reason I did that is because they said I didn't have enough so I think I got like the happy medium right here now we just going to go ahead and unroll this I like about that pillsberry you know you get two of them in there you know what I mean uh once you get those two once they get close to like being room temperature you know what I mean they they' be nice right so I'm not going to do anything to it I'm just going to cuz we already know that it fits right so even if it drop down like this that's fine love it I'm going kind of like tuck this over here like this you do whatever you guys like to do uh as much as I like to have my visuals right you know what I mean my plating skills I mean I love to bake too you guys you know what I mean I just hadn't learned the proper way like my grandmother baked a lot but she wasn't it was about the end result I ain't going to lie to you she probably tell me something like hey you don't like the way it look make it to yourself next time you know what I mean so anyway see how I'm just tucking this in whatever look nice to you when it draw back in that's fine you know what I mean uh cuz look everybody just going to go ahead and get it but you see that right there yes sir now let's talk about this part right here what I want to do is I want to we want to Brown this if you guys know you know there's two ways we can do it we can Brown it with an egg we can put the brush it with the egg wash on the top to help with the Browning or we can use the butter you ask me I like the way that the egg wash gives it a nice richer Brown so just take a hey follow me so meaning if you new to you know and this your first time ever doing this we just take an egg and I know folks you guys can talk to me right now eggs are expensive right so we'll just go ahead and get this going now all we do is take it take our brush and we just brush this all right now once you got it coated this is what I like to do I like to just put you know what I mean I'm just taking this right here like that and just make a little pattern but this right here serves a purpose it helps you breathe you know so we'll take another one put one over here keep it from rising you know y'all didn't know your boy knew how to do this kind of stuff huh look it's not the fact that I know how like once you get exposed to it then you feel like you learn something you know what I mean but that's all we need you can do whatever you want to do you know I mean from here on out you know put another little pattern here I better stop though before I end up messing something up you know what I mean but there we go we just leave it just like that now I'm getting ready to put this in the oven we going to go about 30 to 35 minutes right super easy simple it's just the fact that I'm explaining it you know and doing a uh a video this should only take yourself about about 30 minutes you know real easy I'm going to say uh it's probably like about a 20 minute you know filling and then put it in there so in an hour you got something nice your family will love it and be asking for it and you'll treat it just like it's a holiday you only going to make it every now all right here we go all right fam this is what we come up with right here [Music] [Music] okay so you saw it it's out I'm going to take a couple more pictures I actually want to open this up so you guys can see I don't know how good it's going to look once I take it and put it out you know put it in one of these little smaller ramkin so let me play with this for a hot second and then we're going to taste it and wrap this video up all right so listen what I did was I pushed down the center part just so you guys can see right so let me go ahead and grab myself another one of these I'll do it like this right oh look at that you talking about being full of crab look at this see that nice and hot some of the crust is on the top I haven't even hit the bottom yet and of course we got to do some shrimp I see y'all right so aromatic off of this is incredible but this is it right here soon as this cools down we about to eat this folks all right look at that you can see it's hot cheers y'all all y'all try this one and I promise you I don't have to ask you to come back you going to come back so this just like an explosion this is an an explosion of like truly if you would had a blindfold on just what you smell in your kitchen would tell you you down somewhere might be somewhere like down there in Louisiana or something like that it really really got that I know I use Creo kick to make it you know to give us them flavors too but this right here is just just try it I you don't know what to say or how to describe it I promise you if I was to give this a 10 out of 10 I mean well there you go I was going to say one out of 10 I'd give this a 10 out of 10 you guys got to try super big on building your confidence in the kitchen you know the failure rate on this is like less than 5% so with that being said let me take this time to say thank you for watching this video don't forget to like smash that subscribe button and tell everybody out there there's a channel out here that's simplifying these recipes and taking a mystery out of cooking and I'm releasing this on Sunday so go out to all my Sunday folks you know how we do I'm out peace [Music] [Music]