Prep Time: 15 minutes

Cook Time: 20-25 minutes

Serves: 6

 

Ingredients:

1⁄4 C. butter

1 small onion, chopped

1 C. potatoes, chopped

3 stalk celery, chopped

3 carrots, chopped

2⁄3 C. peas, fresh or frozen

2/3 C. corn, fresh or frozen

3 T. fresh parsley, chopped or 1-1/2 T. if using dry

1⁄4 C. all-purpose flour

2 C. low-salt fish broth or chicken broth

2⁄3 cup half-and-half

Salt and pepper to taste

3 C. cooked seafood, cut into bite-size pieces

1/2 lb. kielbasa cut into bite size pieces

You can use biscuits out of a can or use the following recipe below

 

Cheddar Bay Biscuits

Ingredients:

2 C. all-purpose flour

2 T. baking powder

1 tsp. garlic powder

1/2 tsp Old Bay Seasoning

1 T. sugar

1 tsp. salt

1 stick (1/2 C.) cold butter, grated

1 C. whole milk

1 1/2 C. shredded sharp cheddar cheese

Topping:

1/4 C. or more melted butter

1/2 tsp. garlic powder

1/2 tsp parsley flakes

 

What to do:

Preheat oven to 350 degrees.

Melt butter in a skillet over medium-low heat add onion, potato, celery, and carrot to the pan. Cook stirring frequently, until vegetables begin to soften, approximately 5 minutes.  Stir in peas, corn, parsley, and flour, and cook, stirring constantly, until the flour coats the vegetables, about 5 minutes. Whisk in fish broth and half-and-half and cook until the sauce is thick and bubbling, next season to taste with salt and black pepper; mix in the seafood and kielbasa.

Biscuits: In a large bowl sift the flour, baking powder, garlic powder, old bay seasoning, sugar, and salt together. Add in cold cheese, stir, making sure all pieces get coated with the flour mixture; this helps the cheese from sticking together.  Take a grater and grate your butter also making sure to stir in-between grating so the butter doesn’t stick together as well. Pour in 1 cup of cold milk and stir with a sturdy spoon to combine.

Transfer seafood mixture into a 2-quart baking dish. Arrange biscuits mixture on top of the filling. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. In a small bowl melt butter, garlic powder and parsley; brush on the biscuits while they are still warm. Let rest 10 minutes before serving.

 

Christina’s Notes:

There have been on many occasions that I was pressed for time, by all means use a bag of frozen vegetables. Also, in the frozen seafood section at many local grocery stores, they will have a bag of mixed seafood or you can use all shrimp, whatever you enjoy the most.