- 1 double-crust pie pastry
- 2 tablespoons butter
- 3 tablespoons flour
- ½ cup half and half
- 1 pound raw shrimp, peeled and deveined
- ½ pound scallops
- ½ pint fresh raw oysters
- 2 scallions, white and green parts, thinly chopped, 1 tablespoon reserved
- Tony Chachere's Creole Seasoning
- 1 egg white
- Preheat oven to 425 degrees. Place one pastry crust into a pie pan and refrigerate while making the filling. Pour oysters into a sieve. Check carefully for bits of shell and remove. Rinse and drain.
- Lightly season shrimp, oysters and scallops with Creole seasoning.
- Heat a skillet over medium heat. Melt butter, then add flour. Stir constantly until smooth. Pour in half and half and keep stirring. Add shrimp, scallops and oysters and stir to blend. Sprinkle with Creole seasoning and bring to a low simmer. Cook for 5 to 8 minutes. Remove from heat and stir in all but 1 tablespoon of chopped scallions.
- Turn mixture into prepared pie shell. Cover with plastic wrap and refrigerate.
- Roll top crust into an 11-inch circle. Scatter reserved scallions widely over the crust then sprinkle lightly with Creole seasoning. Use a rolling pin to set scallions and seasoning into the crust and roll it out an additional ½ inch. Brush the edge of the bottom crust lightly with water. Lift the top crust onto filling. Tuck the top crust under the bottom crust and seal edges. Cut vent slits in the top and brush with egg white.
- Set on a cookie sheet and bake for 55 minutes or until well browned. Remove from oven and cool for at least 20 minutes before cutting, or serve at room temperature.
Note: The filling is juicy so serve with a spoon instead of trying to cut into wedges.