Step 1

To a pan over medium heat, add olive oil and sear the shrimp and langostino with salt and pepper for 2-3 minutes. Remove from the pan and set aside once cooked.

Step 2

To the same pan, sauté onions, bell peppers and celery, cook until the onions are translucent. This should take about 4-5 minutes.

Step 3

Turn the heat down to medium low and add the butter and stir. Once the butter is melted, sprinkle in the flour and continue to stir until all the flour is absorbed by the vegetables.

Step 4

Deglaze the pan with chicken broth and allow to come to a slight simmer. Then, pour in the heavy cream and stir until combined.

Step 5

Season with garlic, thyme, tarragon, salt, pepper and smoked paprika. Let the gravy cook for 2-3 minutes then gently fold in the seared shrimp, langostino and jumbo lump crabmeat. Remove from heat and set aside.

Step 6

In a small bowl, mix together all ingredients listed under “Herb Butter Sauce” and set aside.

Step 7

Cheddar Bay Biscuit Topping

Step 8

To a bowl add the dry biscuit mix, cheddar cheese and milk. Using a fork, mix together until the dough starts to form. Be care not to over mix here. You really just need to stir enough to get a shaggy dough.

Step 9

Pre-heat your oven to 425F.

Step 10

Transfer the seafood & vegetable filling to the baking dish of your choice. I decided to divide the filling between 6 ramekins. Top each ramekin with the cheddar bay biscuit dough.

Step 11

Place on a baking tray, and bake until the biscuit topping is cooked through and golden brown, about 14-16 minutes.

Step 12

As soon as they come out of the oven, brush on the herb garlic butter and serve. Enjoy!