This post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own.
One of the best parts of living in Florida, especially on the Gulf coast, is access to extremely fresh seafood and locally-sourced produce. It’s these things that allow me to come up with delicious recipes that satisfy the needs of our entire family, like this Southwest Seafood Pot Pie with Jalapeño Cheddar Crumble.
Our seafood is SO fresh that some local restaurants use a program where you can track the fish you’re eating. You can literally see where and when it was caught, when it arrived to the restaurant, and how long it took to land on your plate.
I’ve never been a fan of fishing. Growing up in Alaska, we had a small boat that we would take out for halibut and salmon fishing. You could almost always find me in the hull of the boat with a coloring book in my hand. We’re talking high school age, okay? I just find fishing extremely boring.
So sue me.
I do love a good plate of seafood, just not the labor required to get it to bite. Let me do the biting, okay?
Recipe creation is something I’ve had to do a lot of the last few years. As soon as Grady and Kyle were diagnosed with Celiac Disease, I had to find ways to feed that that also satisfied the rest of the family. It doesn’t help that I have a metabolic disorder which makes it necessary to eat low carb.
I’ve had a fun time playing with recipes from my Grandma & Pop’s family cookbooks. You know the kind, the ones that are plastic spiral bound and contain recipes that combine gelatin and tuna?
I’m not ballsy enough to try those recipes yet, but I have been choosing recipes I know my entire family would love.
That’s how I came up with this Southwest Seafood Pot Pie with Jalapeño Cheddar Crumble. It’s warm and inviting, full of fresh produce directly from Florida, and seafood straight out of the Gulf. It’s gluten free, low carb, and would be considered a Primal dish. This seafood pot pie is easier to make than it looks, and pretty fool proof. I don’t think you can mess this one up.
Our kids don’t like to eat fish straight off of the plate, but they’ll inhale this seafood pot pie like it’s nobody’s business.
Florida isn’t always my favorite place to be (can we say bugs and humidity?!), but I will always appreciate the local and fresh produce I can get here all year long thanks to Florida farmers. I always look for the “Fresh from Florida” label when I’m shopping for fish and produce because I know it’s the freshest available at my local Publix store.
I know that when I buy food with the “Fresh From Florida” label, I’m getting the absolute freshest produce. If you’ve ever cooked with farm fresh produce, you know how different the flavor is. The bell peppers we used to create this recipe are some of the tastiest I’ve had and I love knowing that they practically came from my back yard.
I’m allergic to corn, but my kids LOVE fresh Florida corn, so right now is a perfect time to get yourself to the grocery store and get some of those too! And corn would be a fab edition to this recipe.
Some of the current in-season produce in April and May are Bell Peppers, Blueberries, Sweet Corn, & Watermelon.
Add 1/4 teaspoon of Cayenne for a kick if your kids can handle it.
Southwest Seafood Pot Pie with Jalapeño Cheddar Crumble
This delicious pot pie is really easy to whip up using fresh produce and seafood. It is gluten free, low carb, and primal. Bring it to your next fête and be the life of the party!
- 3 Tbsp Butter for pan
- 2 Celery Stalks Diced
- 2 Small Red/Orange Bell Pepper
- 2 Leeks Chopped
- 3 cloves Garlic Minced
- 1/2 cup Seafood Stock Can substitute with chicken stock
- 1/4 cup Heavy Cream
- 1 Tbsp Tapioca Flour
- 1/4 lb Shrimp peeled
- 1 can Clams in juice 6.5 ounce can
- 1 lb White, Flaky Fish Cut into Chunks
- 1/4 lb Scallops
- 1 tsp Smoked Paprika
- 1/2 Tbsp Chili Powder
- 1/2 tsp Salt (or to taste)
- 1/3 cup Tapioca Flour
- 1/3 cup Coconut Flour
- 2 tsp Baking Soda
- 2 Green Onions Chopped
- 1 Jalapeno Deseeded & diced
- 8 oz Shredded Cheddar Cheese
- 1/2 cup Water
- 1/4 tsp Black Pepper
Preheat oven to 350* and prepare all veggies & seafood
In a large pot, lightly sauté celery, bell pepper, leek, & garlic with butter over medium-high heat. Stir in stock, cream, tapioca flour, and seafood.
Change heat to Medium and allow the seafood to cook through. Add smoked paprika, chili powder, and salt.
While seafood is cooking, combine tapioca and coconut flours, baking soda, black pepper, cheddar cheese, jalapeño, and green onions in a large bowl. Add water until crumbs begin to form. You may not need to use all of the water.
Transfer filling to an oven safe baking dish then crumble the topping all over the top and bake for 30 minutes or until golden brown and bubbly.