Seafood Pot Pie Soup

Cajun Seafood Pot Pie Soup topped with flaky puff pastry with @imashleybreannn What you’ll need: 1lb raw shrimp, peeled and deveined (tails off) 1 tbsp olive oil 4 tbsp salted butter 1 onion, diced 1 green bell pepper, diced 3 celery stalks, diced 5 garlic cloves, minced ¼ cup all-purpose flour 5 cups chicken broth 1 tsp better than bouillon seasoned lobster base (optional) 1 lb yukon gold potatoes,peeled and cut into bite-sized cubes 1 dried bay leaf 1 sprig of thyme 1 cup heavy cream 15 oz can of corn, drained 8 oz jumbo lump crab meat Seasonings For shrimp 1 tsp olive oil 1 tsp kosher salt ¾ tbsp cajun seasoning (I like to use a low sodium one) ½ tsp smoked paprika ¼ tsp black pepper For the soup 2 tsp kosher salt 1 tbsp cajun seasoning ½ tsp black pepper 1 tsp smoked paprika 1 tsp garlic & onion powder For Puff Pastry 1 puff pastry sheet 1 egg + 1 tbsp water whisked together[6:46 PM]Directions: 1. Preheat oven to 400F. 2. Cut your shrimp into thirds. Transfer to a bowl and toss with the shrimp seasonings listed above. Set aside at room temperature while you prep the remaining ingredients, about 10 minutes. 3. Heat a dutch oven over medium-high heat. Add 1 tbsp olive oil and cook shrimp, stirring occasionally, for 2-3 minutes, until just partially cooked. Remove and set aside. Reserve any remaining oil and browned bits in the Dutch oven. 4. Reduce the heat to medium and add the butter. Once melted, sprinkle in the soup seasonings listed above and let those spices bloom for 30 seconds, stirring occasionally. 5. Add the onion, bell pepper, and celery and cook, stirring occasionally, until softened, about 6-8 minutes. Stir in the garlic and cook, stirring occasionally until fragrant, about 30 seconds to 1 minute. 6. Stir in the flour and cook, stirring occasionally, for 2 minutes. Slowly pour in the chicken broth, stirring constantly to avoid clumps, then add the seasoned lobster base until fully dissolved. 7. Add the potatoes, bay leaf and thyme. Stir well, bring to a simmer over medium heat, then cook, stirring occasionally, until the potatoes are fork-tender, about 10-12 minutes. 8. Meanwhile, cut puff pastry into 8 squares. Brush with egg wash and bake on a baking sheet at 400 until golden and puffed, about 12-15 minutes. 9. Stir the heavy cream and corn into the potato mixture and bring to a gentle simmer over medium heat.  Let it simmer for 5 minutes, stirring occasionally, to allow the flavors to come together.  Taste and adjust with the seasonings listed above, as needed. 10. Add the shrimp and crab and gently fold to combine. Cook over medium heat, stirring occasionally and gently, until warmed through, about 5 minutes. 11. Serve the soup with the puff pastry on top or on the side for dipping. ENJOY!