Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb crab meat (fresh or canned)
• 1/2 lb crawfish tails (fresh or frozen, thawed if frozen)
• 2 tbsp butter
• 1 tsp Uncle Dibbz Delta Dust (for seasoning seafood)
• 1/2 tsp Uncle Dibbz Delta Dust (for the creamy sauce)
• 1 1/2 cups seafood stock (or chicken stock)
• 1 cup heavy cream
• 1/2 cup white wine or sherry (optional)
• 1 tbsp fresh parsley, chopped
• 1/2 lemon (juice to brighten up the flavor)
• 1 small onion, diced
• 1 cup diced celery
• 1 cup diced carrots
• 2 garlic cloves, minced
• 1 cup frozen peas
• 1/2 tsp Uncle Dibbz King Creole Blend
• 1 package Red Lobster Cheddar Bay Biscuit mix
• 3/4 cup water (or as directed on the package)
• 1/2 cup shredded sharp cheddar cheese (optional)
• 2 tbsp melted butter
• 1/2 tsp garlic powder (optional for brushing on top)

Instructions:

Step 1: Cook the Seafood

In 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.

Step 2: Sauté the Veggies

In 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.

Step 3: Make the Creamy Sauce

Sprinkle 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.

Step 4: Combine Seafood and Sauce

Once 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.

Step 5: Prepare the Biscuit Topping

Prepare 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.

Step 6: Bake the Pot Pie

Preheat 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.

Step 7: Garlic Butter Finish

While 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.

Serving Suggestion:

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.