Seafood Pot Pie

Ingredients:

• 1/4 cup butter

• 1 cup chopped onion

• 1 cup minced celery

• 2 tablespoons all-purpose flour

• 1 1/2 teaspoons Creole seasoning

• 2 tablespoons dry sherry

• 1/2 cup grated Parmesan cheese

• 2 cups half-and-half

• 1-pound medium fresh shrimp peeled and deveined

• 1-pound fresh bay scallops

• 1 (8-ounce) container lump crabmeat, picked free of shell

Buttermilk Crust Topping:

• 2 cups baking mix

• 1/2 cup yellow cornmeal

• 1/2 teaspoon garlic powder

• 1/2 cup shredded Cheddar cheese

• 1 cup whole buttermilk

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large casserole dish or pan.

2. In a large skillet, melt butter over medium heat. Add onion and celery and cook 6 to 8 minutes, or until vegetables are tender, stirring occasionally.

3. Stir in flour and cook 2 minutes, stirring constantly. Stir in Creole seasoning, sherry and cheese. Stir in half-and-half, and cook 5 minutes, or until thickened.

4. Remove from heat and add shrimp, scallops and crab. Spoon into prepared dish.

5. Spoon the Buttermilk crust topping evenly over the casserole. Bake for 35-40 minutes or until the topping is golden brown.

Directions for the Buttermilk Crust Topping:

1. In a medium bowl, combine baking mix, cornmeal, garlic powder and cheese. Stir in buttermilk just until dry ingredients are moistened.

2. Spread over the seafood mixture in the casserole dish or pan.